11372 Chili con Carne 25 mins 25 mins 8 to 10 servings (about 2 quarts) Fri Jan 04 17:57:00 -0800 2008 Wed Jan 07 16:17:33 -0800 2009 Easy American CHOW http://www.chow.com/recipes/11372 Thu, 08 Jan 2009 00:17:33 GMT "Bowl of red" to Texans Also called "bowl of red" by Texans, this stew of meat, onions, and tomatoes has a Spanish name but originated in the Lone Star State. Chili con carne is one of those dishes that have as many variations as there are minutes in the day. Our slightly spicy, subtly smoky version keeps it simple but is still full of flavor and packed with enough meat to make Dr. Atkins proud.

What to buy: Ancho chiles are commonly used in Tex-Mex cooking; ancho chile powder can be found in most gourmet grocery stores and Latin markets. If you are having a hard time finding it, you can substitute regular chile powder, but check the ingredients, because many brands have salt and garlic added and will therefore change the flavor of the dish.

Chipotles are dried, smoked jalapeño peppers. We call for the canned variety, chipotles en adobo, packed in a spiced tomato sauce. Look for them in the Latin section of your supermarket.

Game plan: Like all stews, the flavors develop as this dish sits, so go ahead and make it up to 2 days ahead of time and rewarm it to serve.

This recipe was featured as part of our Super Bowl for a Crowd menu, as well as our 2009 Presidential Inauguration Menu.

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  • Heat a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat for 2 to 3 minutes. Add meat, onions, garlic, ancho chile powder, and cumin powder, and stir to combine and break meat into small pieces. Cook, stirring occasionally, until meat is well browned with no pink remaining, about 10 minutes.
  • Stir in tomatoes with juices, chipotles, and salt, and reduce heat to medium. Let simmer, stirring occasionally, until warmed through, about 10 minutes. Season with freshly ground black pepper and more salt as needed.

    • Beverage pairing: Valduero Rosado, Spain. Spanish rosés often have a nice earthiness, which is key for a dish loaded with cumin and chiles. This wine throws gentle red-berry fruit into the mix. Its lightness counteracts some of the weightiness of the ground meat.

    ]]>     http://www.chow.com/assets/2008/01/chili_con_carne290.jpg Amy Wisniewski 50 Main 217 3 pounds lean ground beef

    ]]>     54 2 medium white onions, coarsely chopped

    ]]>     74 8 medium garlic cloves, finely chopped

    ]]>     277 1/4 cup ground ancho chile powder

    ]]>     283 2 teaspoons ground cumin powder

    ]]>     1 (14.5-ounce) can puréed tomatoes**

    ]]>     1 (14.5-ounce) can diced tomatoes, juices reserved**

    ]]>     277 2 chipotles en adobo, finely chopped

    ]]>     301 2 tablespoons plus 1 teaspoon kosher salt

    ]]>     7079 amy wisniewski 1 chow 4134 super bowl 1043 houseguests 4400 tex mex 813 hungry 2166 kids 9888 labor day 753 lazy 400 stew 755 travels well 4261 feed a crowd 771 potluck 273 party 770 satisfying 4087 superbowl 14735 corn bread 17501 duck roast 2747 make ahead 662 one pot 25129 inauguration 13815 barack obama