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.
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.
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.
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