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"Haute" TexMex Chili

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2-4 servings depending on size of servings Medium
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Ingredients (29)

  • 2 ¼ lbs. Organic Blade chuck cut ½″ x ½″
  • 1 ¾ oz. Spanish Chorizo finely diced
  • ¼ lb. Double smoked thick sliced bacon medium diced
  • 1 quart home made beef stock or salt reduced store bought
  • 4 oz. Madeira wine
  • 1 Large Spanish onion diced
  • 1 Carrot diced
  • 1 Celery stalk diced
  • 2 Bay leaves
  • 1 Thyme sprig (fresh)
  • 2 Good pinches Saffron
  • 2 Dried Ancho chilies
  • 2 Dried Pasilla chilies
  • 2 Dried Mulato chilies
  • 1 Dried Chipolte chili
  • 1 tsp. Mexican Mole (Dark)
  • 1 tbs. Sweet Hungarian Paprika
  • 1 tsp. Cajun Spice
  • 1 tbsp. cumin seeds
  • 1 tbsp. White, red, black pepper mix
  • 1 tbsp. Mexican oregano
  • 2 tbsp. olive oil
  • 1 Large Spanish onion pureed
  • 2 tbsp. Garlic puree1-2 medium tomato’s
  • 1-2 tomatillos
  • 1 tbsp. Alpino Doppio tomato paste or Hunts
  • Sea salt
  • 1 tbsp. Brown sugar
  • Garnishes 1 Sprig of Cilantro 1 Poblano peppers Grilled and sliced in strips Tamale Pepper Chimichurri Oil Slices of Maple Double Smoked Bacon Black Beans Toasted corn kernels

This is a recipe I concocted for a contest. I hoped to make this a little more elegant than normal.I have trained at a Culinary School but do not work in the industry. Having lived in Spain for a number of years, and visited Texas and Mexico many times, I felt I could reasonably design a recipe honoring the cuisine.
The following is a short evaluation of influences on the creation of chili con carne.
This recipe pays homage to the influences of Spain, (Canary Islands) whose peoples and cuisine purportedly developed the first versions of Chili con Carne and to the ingredients of New Spain. In turn, a nod to the Moor influence in Spain who had occupied Spain for centuries before and thus the spice flavours (cumin, saffron etc) of Spanish cuisine.

New world Spanish explorers used Canary islands as a stop over on the way back between Spain and the New World and brought back with them produce from the new world including hot and sweet peppers, tomatos, potatos, and chocolate. Going the other way were spices , pigs, goats, etc. of the Middle East, Asia and Europe.

Canarian emigrants settled in an area then called New Spain and which is now known as Texas. Texas, California and Mexico were then all one territory of Spain. It is believed that these immigrants were pivotal in the development of chili con carne. Typical Canarain cuisine uses mojo sauces which could be an influence for development of mole sauces that are typical of Mexico.

I have made these deductions of influence based on historical information because there is no definitive reasons as to why and how chili con carne happened originate in the area now known as Texas. Other than that the Canarian Island immigrants are claimed to have had a major hand in it. (Wikepidia)

Please feel free to add your thoughts and correct any mistakes as I am very interested in the history and migration of cuisine influences.

Instructions

  1. 1Prepare ahead

1- Combine stock, Madeira wine, 1 tbs. mixed pepper, chopped onion, bay leaves,
thyme, carrot, and celery in a pot and reduce by half. Remove from stove, strain and add saffron . Stir in Mexican mole until blended. Let sit until needed.

  1. 12- Remove seeds from dried chiles and place chilies in a large pan and toast lightly with weight on top of chilies to ensure complete contact with pan. DO NOT BURN
  1. 13- Put all chilies in a bowl of hot water and let sit for about and hour, drain the water, add a little stock and puree in processor. Strain and let sit.
  2. 24 – Lightly toast cumin seeds and peppercorns in a medium pan, remove and grind in a spice blender or mortar and pestle.
  1. 15- Roast tomato’s and tomatillo (if not canned) in oven and let char slightly. Then puree in a food processor or finely chop. Set aside.
  2. 26- Chimichurri oil blend is equal amounts of cilantro, parsley, one garlic clove, oil and a dash of rice vinigar and or lime juice. Puree and strain if you want to get a more transparent and liquid product. Add oil to thin if required.
  3. 3Cooking Steps

Sear meat with 2 tbsp. oil in Dutch oven or cast iron pan on high heat and stir. Lightly salt and pepper. Don’t overcrowd the pan otherwise it won’t brown. Don’t overcook. Cook in stages if necessary. Remove and reserve.

  1. 1In the same Dutch oven, add double smoked thick sliced bacon and cook on medium low until rendered and brown. Remove bacon bits.
  2. 2Add the onions to bacon fat and brown; then add garlic puree and cook for a minute or two.
  3. 3Put toasted cumin/mixed pepper, Hungarian paprika, Cajun spice, and oregano with the onion/garlic mixture and stir for another minute or two.
  4. 4Pour pureed, strained chili mixture, brown sugar, pureed tomato/tomatillo mixture and the meat in with the onion and spices.
  5. 5Pour in strained, reduced broth, stir and see if it requires more broth from the store bought product. It should be thick but not too thick.
  6. 6Garnish with crisp maple double smoked bacon, cheese crisp, chimichurri, beans, grilled corn kernels and sour cream.
  7. 7* Use your own discretion as to how much of the spices you want add. And you can use pre-ground chilies and spices, but starting out with the freshest ingredients makes all the difference! At first try with a little less chili and then increase to your liking. Nothing is a hard-fast rule. Use as general guide and experiment. This, however works pretty good.
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