{"id":835,"date":"2019-11-17T16:04:23","date_gmt":"2019-11-17T16:04:23","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=835"},"modified":"2019-11-17T16:57:20","modified_gmt":"2019-11-17T16:57:20","slug":"chili-con-carne","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=835","title":{"rendered":"Chili Con Carne"},"content":{"rendered":"\n
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Unseasonably cold weather this week makes me hunger for much heartier fair. In this case an old Central Texas stand by, Chili con carne<\/p>\n\n\n\n

From Wikiepdia:<\/p>\n\n\n\n

Chili con carne or chilli con carne (Spanish pronunciation: [\u02c8t\u0283ili ko\u014b \u02c8ka\u027ene]), meaning ‘chili with meat’, and almost always known as simply chili or chilli, is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. The original dish originated in southern Texas with working-class Mexican women.<\/p>\n\n\n\n

Geographic and personal tastes involve different types of meat and other ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word chili applies only to the basic dish, without beans and tomatoes. Chili con carne is a frequent dish for cook-offs, and the dish is used as an ingredient in other dishes.<\/p>\n\n\n\n

In Spanish, the word chile, from the Nahuatl ch\u012blli, refers to a chili pepper, and carne is Spanish for ‘meat’.<\/p>\n\n\n\n

A recipe dating back to the 1850s describes dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail.<\/p>\n\n\n\n

Chili originated from what is now northern Mexico and southern Texas. Unlike some other Texas foods, such as barbecued brisket, chili largely originated with working-class Tejana and Mexican women. The chili queens of San Antonio, Texas were particularly famous in previous decades for selling their inexpensive chili-flavored beef stew in their casual “chili joints”.<\/p>\n\n\n\n

My recipe will please many, and anger many. The use of beans and tomatoes really is considered an adulteration of “real chili”, then again looking a beef prices, I’ll use the beans and tomatoes to stretch my investment to cover a number of meals.<\/p>\n\n\n\n

Follow on meals maybe as simple as a “Chili Pie”, or as complex as a multi layer tortilla bake. (Not that complex.) The idea being that one meal can help to quickly create another meal. A.K.A A follow on…<\/p>\n\n\n\n

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Chili con carne<\/h2>\n
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Chili with meat, perfect for a cold evenings meal, with many follow on meals afterwards<\/span><\/div>\n
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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time <\/span>3 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span> servings<\/span><\/span><\/div><\/div>
Course: <\/span>Main Course<\/span><\/div><\/div>
Cuisine: <\/span>Southwestern<\/span><\/div><\/div>
Calories: <\/span>218<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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