It starts early in the day roasting the chilies.
Letting them cool, I then roasted cumin seeds
Kitchen already smelling wonderful!
I did have an obstacle, my shadow Newton. He wants to be nearby, always.
After the chilies and cumin cools, into the grinder they go.
The best way to do this is in small portions, removing seeds and stems from the chilies.
Mix Mexican Oregano and the ground chilies and cumin together, add water and let bloom.
This recipe comes from Cook's Illustrated and it ingredient heavy. All good flavors, building on each other. The meat is cut and ready to go into the pot, small amounts at a time. It is browned in bacon fat. (Nobody said it was low fat!)
Limes, garlic, onion, jalapenos, masa flour for thickening, and bacon
More stems and seeds..........boy did my fingers tingle all day after cutting these babies!
Meat browning, creating that delicious fond on the bottom of the pot.
Onions go in the pot after all the meat is browned.
The chili mixture, jalapenos and garlic go next.
I did mention a lot of dirty dishes didn't I? A bowl for raw meat, a bowl for cooked meat, a bowl for chili mixture, a cookie sheet, a frying pan, a juicer, raw meat cutting board, veggie cutting board, grinder, lots of knives, and spoons.
Add the meat back in, tomatoes, bacon, water and simmer for hours on end.
I was so happy to sit down to eat that I forgot to get a picture of the whole meal! This is seconds!
Dinner included pinto beans and corn bread, and some grated cheese to dress the Chili Con Carne.
Empty bowls all around!!
This is a rich, flavorful dinner, and a lot of work-- but well worth it. Yummmmm
Found a link to the recipe outside of Cook's Illustrated's webpage.
and the cornbread recipe--
©Copyright 2012 Janet. All rights reserved. Content created by Janet for The Queen of Seaford. words and photos by Janet,The Queen of Seaford.