Mom's Chili Con Carne (slightly modified)

This chili recipe is the typical American version of chili found in the northeast region of the U.S., more technically called Chili con Carne y Frijoles, Chili with meat and beans. The origin of Chili is a heated debate, but by the 1920s, there were chili parlours in just about every town in America. At first, this spicy stew was made with only meat, chili peppers, spices and water. But by the 1920s, cooks began adding beans, probably as a way to stretch their meat rations; then started adding tomatoes sometime during the 1930s. The savory concoction was a popular budget-saver during the Great Depression and came in handy again during the World War II years when meat was in short supply. The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped popularize chili by giving many Americans their first taste of it.

For recipes that do not add beans, see these recipes: Texas Red Chili, Carne Chili Colorado, and Chile Verde (pork & tomatillos).

Add more spices and herbs, to taste, but start with just one jalapeno and add more if you want it hotter. The jalapeno is my addition to Mom's recipe. Other interesting additions I have seen are 2 teaspoons paprika, 1 12-ounce bottle amber beer, and 2 tablespoons unsweetened cocoa powder. Mexican mole sauce uses unsweetened cocoa which gives it a deep, rich flavor.

The last time I made this I followed the recipe, but used poblano pepper instead of jalepeno and added some chipotle in adobo. I did not add the cocoa powder. It was really good. 3/4 pound ground beef and 1 can of kidney beans. It made 2 dinners.

2 pounds round or chuck steak, ground or cubed
2 T. oil, if using cubed beef
1 large onion, diced
2 cloves garlic, minced
1 jalapeno pepper, minced (optional, Mom didn't use but they probably weren't available back then)
1/4 cup chili powder
2 tsp. dried oregano
2 tsp. cumin seed, crushed
2 Tbsp. tomato paste
1 28-oz. can crushed or whole tomatoes
1 bay leaf
2 - 3 15.5-oz. cans kidney beans, with liquid (or other bean, such as black beans) - as many beans as you like
1 T. unsweetened cocoa powder (optional, not in Mom's recipe)

If using beef cubes, quickly brown the cubes in a little oil in a large pot. You want to brown the cubes, not steam them, so you will need to cook them in batches and set those that are done aside; when all are cooked, put them back in the pot. Ground beef just needs to start turning gray. Once the meat has been partially cooked, add the onion, garlic and jalapeno pepper, if using, and cook until softened.

Add the chili powder, oregano, and cumin seed, and let toast for a few seconds. Add the tomato paste and stir to coat the meat and vegetables. Cook, stirring occasionally until the tomato paste is darkened in color, 2 to 3 minutes. (According to https://www.thekitchn.com/, this is the key to really getting flavor from tomato paste.)

Add the tomatoes, bay leaf, kidney beans, and cocoa powdered to deepen the flavor, if desired. Simmer until the flavors meld, the sauce thickens and the beef is tender, about 1 hour, maybe more for beef cubes. (Once done, https://www.thekitchn.com/says "If you find that your chili tastes flat, a little bit of acidity really brightens up and rounds out the flavor. A teaspoon is all you need.")

Sour cream, shredded cheddar, sliced green onion, and chips (good choices for serving)

Serving Suggestions:

• Good served with corn or tortilla chips instead of the usual crackers we always used when younger. I also like to grate some Cheddar cheese on top. Other toppings: sliced green onion, sour cream, especially if it is a little too hot from the jalapeno.
• Another way to serve chili is over cooked white rice with grated cheddar cheese for sprinkling on top. This is a very homey dish in the winter.
• A third alternative is to serve the chili in a bowl as a dip with Con queso, Chipotle Crema or sour cream swirled into the middle; serve with tortilla chips for dipping.
• Other possible toppings include avocado, chopped fresh red onion, and cilantro leaves. Instead of using Monterey Jack or Cheddar, which is Tex-Mex, the Mexican cheeses cotija (a salty aged cheese similar to parmesan) or queso fresco (a fresh cheese that crumbles easily) could be used.

An interesting way to eat chili I saw on "The Best Thing I Ever Ate," on the foodnetwork channel, is a Frito Pie, which takes a one person size bag of Frito's, the bag is sliced open and chili with beans, grated Cheddar cheese and chopped raw onion are placed on top, in that order. This was served at a local drugstore and is eaten out of the bag. Would make for a good lunch. Placing the Fritos in a bowl may make the dish less messy.