Chili con Carne

February 22, 2010

Sometimes there just isn’t enough time to cook. And so, at 8AM I had to choose between (a) cooking the dinner I wanted, and (b) snowboarding. I chose snowboarding, thus the title of this post is “Chili con Carne”, and not “Texas Chili” (which takes more than 12 hours).

The bean-less recipe calls for chuck roast cut into 1” cubes, browned and then cooked for 2 hours on the stovetop in 7 cups of water. Also noteworthy is a total of 6 tablespoons of chili powder, and half-pound of bacon. (plus the usual cumin, onion, garlic, jalapenos).

The result was good, but lacked depth. The beef was tender, and the masa harina added at the last minute made for a beautiful texture. But 6 tablespoons of chili powder masked the few additional flavors.  I truly missed the beans. I  served it with guacamole, cheddar cheese and sour cream.  Bottom-line: Next time I’ll spend the 12 hours and make the Texas Chili, but not until snowboarding season is over.


  1. None. But after 2 hours on the stovetop I was depressed because 7 cups of water didn’t reduce and texture was like water.  But adding the masa harina at the last minute transformed the chili into the perfect texture.

Rating: 4-star.
Cost: $9 for 6 servings.
How much work? Medium.
How big of a mess?  Medium
Start time 3:30 PM. Dinner time 7:00 PM.

This "Chili con Carne" lacks the beans and other flavors to give more depth. Almost more of a stew (with chili powder) than a true Chili.

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