Chili Con Carne
The best Chili Con Carne I ever ate was from my high school cafeteria. I know that seems impossible, but it was soooo yummy. I have told you that I am a bit of an odd duck. I think that everyone else brown bagged it except for me.
I have never tasted anything close since then.
I was lucky to have my grandmother share a bunch of old recipes with me and included in the pile that she gave me was a recipe for Chili Con Carne.
Whoa…could this really be what I was searching for?
Since I went to school quite a while ago…ahem…I thought that just maybe this old recipe would yield the taste I was looking for.
It did not.
It was tasty but nothing spectacular. But it did prompt me to start looking online for a recipe. I could not locate the school cafeteria’s recipe, but that was no surprise, although there was a listing in the local paper sharing Chili Con Carne as a menu item for the week at school back in 1836 when I attended (or something like that)…Fun!
I did however find recipes from the 1980’s (I am giving away my age) and tinkered around and tweaked with various ingredients to come up with my own recipe that seems to me to be pretty darn close, even with a foggy memory.
It’s not a thick chili, possibly more like a soup, and I love it that way. Like most things I cook, it’s an “eyeball it” kind of recipe. If you need more liquid, add some more stock or water. If you want it thicker, keep the lid off and let it cook down a bit. The same goes for the heat. This is not a spicy chili because the one at my school wasn’t. Feel free to kick it up a notch and add some heat. If you do not have peppers or do not like onions, the recipe will still be delicious without.
I have recently started making my own stock and am having a great time with that adventure so I used turkey stock in my chili for the liquid. You could use beef, I just wanted a lighter base taste.
Before the weather changes and you have no interest in a steaming bowl of Chili Con Carne, give this try!