Sam Gugino's Chili Con Carne
photo by David Hawkins
- Ready In:
- 3hrs
- Ingredients:
- 17
- Yields:
-
4 Quarts
- Serves:
- 8
ingredients
- 2 lbs beef chuck, cut into 3/4 inch cubes
- 1 lb pork shoulder, cut into 3/4 inch cubes
- 1⁄2 cup grape seed oil
- 1⁄2 cup flour
- 2 medium onions, chopped
- 6 cloves garlic, minced
- 2 cups beef broth
- 2 cups chicken broth
- 2 dried ancho chilies
- 2 dried red new mexican chilies
- 1 dried chipotle chili
- 2 dried passila chilies
- 1 1⁄2 tablespoons cumin seeds
- 1 tablespoon Mexican oregano
- 1 (8 ounce) can tomato sauce
- 1 teaspoon sugar
- 1 jalapeno chili, minced
directions
- Preheat oven to 350.
- Season the meat with salt and pepper.
- Put the oil in a Dutch oven or other large heavy bottomed stew pot over medium high heat.
- Dredge half the beef in the flour, shaking off excess.
- Brown well in the hot oil and then remove to a platter with a slotted spoon.
- Repeat with the remaining beef, then the pork.
- Pour off any fat from the pot.
- Add the onions and garlic and sauté until soft.
- Add the broth and bring to a boil, scraping the bottom of the ban with a wooden spoon.
- Return the meat to the pot and simmer gently, covered, for 45 minutes.
- Meanwhile, toast the dried chilies in the oven for 5 minutes, until puffed and fragrent. Be careful to not let these burn, it can happen in a few seconds.
- Put 2 cups of water on the stove to boil.
- Using rubber gloves, remove the stems and seeds.
- Break up the chilies into coarse pieces and place into the boiling water. Turn off the water and let soak for about 15 minutes.
- Remove peppers from water and put in a blender with about 1/4 cup of the water and pure enough to form a smooth paste.
- Toast the cumin seeds in a skillet over medium low heat, stirring until fragrant, then grind.
- Add the Chile paste, cumin, oregano, tomato sauce and sugar to the meat mixture and simmer gently for another hour and fifteen minutes, partially covered, stirring periodically.
- Taste and add salt only if needed.
- Cook for an additional half hour.
- Serve in bowls with diced Jalapeno peppers over the top with cheese or sour cream.
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RECIPE SUBMITTED BY
David Hawkins
Newport Beach, California
Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.