Thread: My one pot Chili Con Carne

Then you chop it all up and put it in the pot and cook for awhile.

Then make sure everything is in the pot and simmer for a couple of hours, tasting to make sure you have the right seasonings.

So far so good. Looks easy and would be good with beans.

That in the pic has just started to cook and needs to go a couple of hours at a simmer.
Yes, it is quite tasty with Beans, just boil 400g of pintos til they are tender and add em with a little salt, but be sure to not use to much water or it make your chili soupy,, but then it will be a true TexMex dish as Chili con carne is Mex and con Frijoles is Tex.
But if it is soupy you can add a little Masa to it and will thicken up, but i aint seen no Masa here, thats the shit they use for Tomales or corn tortillas.

Originally Posted by blackgang

tasting to make sure you have the right seasonings.

Looks good so far BG. Very nice. What amounts of seasonings would you usually use?

^ Pobly tablespoon of salt, 1 of cumin powder, 2 of dark chili powder, that is the one that is just ground chilis and has a definate mex flavor, 2 of the Polvo Claro as it has cumin and other spices, enough ground Thai red chili and jalapinos to taste,,Enough onion for flavor and still not to much wind, and garlic for flavor.
I just start throwing stuff in a pot until it taste right to me, I try to leave salt and chili so that it will not be to much for anyone and if you want more you can add it.
I had my wife and 2 farang friends and their Thai wives and everyone said it was great chili and it was a first for both Thai, and it just damn near all gone.

Originally Posted by blackgang

But if it is soupy you can add a little Masa to it and will thicken up, but i aint seen no Masa here, thats the shit they use for Tomales or corn tortillas.

I presume you mean cornflower (if not, it'll do the trick anyway) and that's readily available here.

Nice looking, I would like a bowl or on top some nice jasmine rice just out of the cooker.

Nice job for certain.

Originally Posted by blackgang

Some canned Jalapenos, couldn't find fresh ones.

got about a half dozen in my fridge... But I can see I wasn't wanted...

Where are the kidney beans, or is this a no-fart recipe?

Originally Posted by Marmite the Dog

I presume you mean cornflower (if not, it'll do the trick anyway) and that's readily available here.

No, A mex don't even know what corn starch is. masa is fine ground corn after it has had the shell removed in a lime bath [hominy], then ground in a grinder and run on a stone grinding slab til it is real fine, then it is masa, sometimes you can buy it in sacks dried and sold, but in Mexico you buy it wet right at the mill if you do not make your own.
Corn starch [cornflour] is used mostly in Chinese cooking and makes a clear broth soup thicker or to thicken the gravy on a stir fry. but imparts no color or flavor.

Originally Posted by Jet Gorgon

Where are the kidney beans, or is this a no-fart recipe?

You will never find Kidney Beans in any of my cooking.
In my Chili Con Carne Con Frijoles [TexMex Chili] you will find Pinto Beans but usually minimal farting when eaten at my house because it it the junk in the mix that makes the wind, Onions will do that but in moderation and will increase with the addition of more onion.
When a Mex boils beans, which is the way they eat em, or they mash em and mix a tad of nectar as they mash and fry for the Famous Frijoles Refrietos, They will throw in a peeled whole onion and a whole head of Garlic and when the beans are done they fish the vegs. out and throw away.

Originally Posted by blackgang

No, A mex don't even know what corn starch is. masa is fine ground corn

Be gentle BG. Most of the TD family has no idea.

But I do...

Yes, I know Hilly, thats why I try to explain what I was talking about or what is meant, I like Mex chuck just about as well as I like Korean and as bad as I dislike Thai grub, or as bad as I dislike Greasers in general.

Originally Posted by friscofrankie

got about a half dozen in my fridge... But I can see I wasn't wanted...

Now Frankie, you have been to my house and have eaten Chili here, if you show up and there is grub on the stove, you eat, if you are thirsty you go to the fridge and get a drink of water, But if you wait for an invite or for me to haul you a glass of water, could get might hongry and dry where you standing, you know that, and I know that you know it.

Originally Posted by blackgang

thats why I try to explain what I was talking about or what is meant

And is is appreciated.

Originally Posted by blackgang

You will never find Kidney Beans in any of my cooking.

S&W makes "Chili Beans"...basically pintos already done with seasonings. Absolutely perfect for chili and you can get them at many supermarkets.

Originally Posted by CSFFan

S&W makes "Chili Beans"...basically pintos already done with seasonings. Absolutely perfect for chili and you can get them at many supermark

I don't think that you can here, but we can buy Pintos in 1 pound plastic paks from the USA in some stores and I can get them here at RimPing and did make one batch of TexMex Chili and had 2 pounds of em in it.
But you will never eat none of that store bought shit in my house, tell ya little story,
One morning I was at Anchor in San Diego at the tip of shelter Island, I had a couple of cases of Stag Steak House Chili on board plus some other stuff.
A friend had taken me to Price Club and I had bought stores with what money i had handy.
So I wakes up and thought it looked like a nice day for a sail and I hauled the anchor and stopped at the fuel dock and topped all tanks, and set sail out past Point Loma, and my day sail ended damn near a month later in Hilo, and every damn day on that trip I ate Stag Steak House Chili. I never want to see another can of store bought chili.

Originally Posted by Marmite the Dog

Originally Posted by blackgang

But if it is soupy you can add a little Masa to it and will thicken up, but i aint seen no Masa here, thats the shit they use for Tomales or corn tortillas.

I presume you mean cornflower (if not, it'll do the trick anyway) and that's readily available here.

I use ground arrowroot for thickening, it is pretty much tasteless and dissolves clear.

I have never made chile before, looks pretty tasty. might give it a try

Originally Posted by attaboy

Cumin if you want chili con carne. I hope you don't put oregano in your posole. The food looks good, btw

As you can see I do use bell peppers and I like em in it, but you have left some questions, What would you call it without cumin as chili and meat and spice is Chili 'with meat' [con carne], and I can't make "Pozole" here because you can't buy Pozole, but I can buy pigs head for the Deluxe Pozole.

Originally Posted by blackgang

As you can see I do use bell peppers and I like em in it

I guess it's ok for me to use mushrooms then? Cool.

Yes you can use them if you want, you cooking it.
But then it will be Chili Con Carne Con Champenionies,,

Originally Posted by Marmite the Dog

I guess it's ok for me to use mushrooms then? Cool.

You must try mushroom ice cream. One of my favs.

tell me that you are bullshitting me.

But at Gilroy California they do have Garlic Ice Cream at the Garlic Festival, I never tried it, don't sound good either.