Chilli con carne redux update
I’ve finished the “fast” version of the chilli con carne that I posted about in Chilli Con Carne Redux! I’ll concede that it’s only sort of faster in terms of the active prep time–it still needs to cook long and slowly, but it is a success. I don’t think that I can tell the difference (tasted side-by-side with the more laborious version from the freezer) and friends have given it the nod of approval. So here are the changes and additions to the original chilli con carne that I posted.
- After the bacon browned, 3 tablespoons of tomato paste was added while the onions were sautéed, and this was browned–again to enhance the umami, not to add tomato flavor.
- None of the meat (pork or beef) was browned before adding liquids.
- Added bay leaves to increase the earthiness (used five large for this 6 pounds of meat).
- Added Mexican oregano–about 2 rounded teaspoons. (You really do want Mexican oregano for this–much different flavor than Turkish or Greek (Mediterranean) oregano–after all it is an unrelated plant, but worth having in the kitchen if you like chili.)
- Sun-dried tomatoes (about 1/2 cup chopped) were added for more umami even though this was NOT made in a slow cooker, I was not aiming for tomato-flavored chili.
- During the cooking time I tasted some in a bowl with a little fish sauce added (yep, I did get up the nerve to try this) and it tasted wonderful; so I added about 4 or 5 tablespoons of fish sauce. (I suspect that if you don’t have fish sauce a couple of anchovy filets thrown in would have the same effect.)
- The final thickening was one with a brown roux made with masa harina. For the fat in this roux I reserved about 1/4 cup of the fat from the de-fatting step. I heated this and made sure that all liquid was evaporate, then added about 6 tablespoons of masa harina and cooked it until it was a medium brown and toasty smelling.
- Because of my work schedule, this was cooked in a lower oven (about 195° F) for about 10 hours.
After another run on this I’ll have to post a revised recipe for the “fast” and easier version, but if you feel so inclined you can work with these changes–after all chili con carne is one of those things that really doesn’t need a recipe to be followed strictly.