Chili Con Elote (Chili With Corn)
"I claim this one is mine. (It bears no resemblance to what I started off with several decades ago). As with most chili, soup, stew, or sauce it's a lot better when made the day before and reheated."
- Ready In:
- 3hrs
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 6 slices of thick cut deli bacon, cut into 1/2 inch pieces
- 2 lbs chuck roast, trimmed of most fat, cut into 3/4 inch cubes
- 1 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 3 onions, coarsely chopped
- 4 garlic cloves, minced
- 1 green anaheim chilies, seeded, veined, chopped or (8 ounce) can ortega diced chilies
- 3 jalapenos, seeded, veined, finely chopped
- 1⁄4 teaspoon crushed red pepper flakes
- 2 (16 ounce) cans crushed roma tomatoes, with juice
- 3 tablespoons chili powder
- 1⁄2 teaspoon fresh ground allspice
- 1 teaspoon fresh ground cumin
- 1 teaspoon fresh ground black pepper
- salt, to taste
- 3 tablespoons masa harina
- 6 cups whole kernel corn, thawed (1 cup per serving, fresh or frozen)
directions
- Heat a heavy dutch oven over med-high heat.
- Cook the bacon until done but not crisp.
- Remove the bacon and drain on a paper towel.
- Pour off and save all but 3 TBS of the grease.
- Place the flour and the first of the salt and pepper in a bag, add the beef, 1/3 at a time, shake to coat.
- Brown the beef, 1/3 at a time (don't crowd the pan).
- Drain on a paper towel.
- Wipe the pan and regrease between each batch.
- Wipe the pan, place on the heat; add 3 TBS bacon grease.
- Saute (stir fry) the onions until almost translucent.
- Add the garlic and chilies.
- Saute until the onions are golden but not yet brown.
- Add all of the ingredients except the Masa Harina and the corn; mix well.
- Return the bacon and beef to the pot.
- Cover and bring to a boil, reduce heat and simmer 2 hours.
- Mix the Masa Harina with 1/2 cup of cold water, add to the pot, stir well.
- Cook another 1/2 hour to thicken.
- Place 1 cup of corn in each bowl and top with chili. (That's all the cooking the corn gets, it's just lightly steamed). Serve with a loose leaf lettuce salad, dressed with lime juice and hot, buttered, corn tortillas.
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RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.
