Recipes

Gen-u-wine Texas/New Mexico Chili Joie Jones
This is a classic “bowl of red” based on the best chili-cooking traditions of both Texas and New Mexico. Please note that the chili (i.e., the seasoned meat) is made separately from the beans and that they are only combined when served -- one spoon of chili to one spoon of beans. The chili can and should be prepared a few days before serving so the flavors have a chance to meld. It can also be frozen for future enjoyment. The beans, on the other hand, should only be made just prior to serving the chili and only in a quantity that will be used at the time. Left-over, re-heated, or over-cooked beans will be soggy and should not be used with the chili (however, they make wonderful re-fried beans). For dyed-in-the-wool purists, the chili can be served without beans; however, the beans add a depth of flavor which we believe enhances the final result. They also provide some flexibility in modulating the spiciness of the chili for those who are tender of tongue. This is the real stuff. Enjoy! THE CHILI NOTE: This recipe will make about 5 quarts of chili. For cooking, use a large wide-bottomed saucepan or skillet, not a deep, soup kettle. You will also need a small non-stick sauce pan to sauté the meat. 4 to 5 pounds chuck roast 1 cup Masa Harina 1 tablespoon corn oil 4 tablespoons lard 3 medium onions 8 cloves garlic 1 tablespoon ground marjoram 2 tablespoons ground cumin 5 tablespoons New Mexico chili powder (Dixon or Hatch Medium Hot) 4 tablespoons paprika 1 tablespoon ground coriander 3 tablespoons Dutch cocoa 1 teaspoon sugar 1 bottle full bodied beer 1 28-ounce can Italian plum tomatoes (crushed with added puree) 5 tablespoons Worcestershire sauce 30 drops Tabasco sauce Cut the meat into approximately 1-inch cubes and place immediately into a large bowl or platter containing the Masa Harina. Roll the meat in the Masa to insure that each piece is well coated. Set aside at room temperature for at least one hour. Combine all of the dry spices ( marjoram, cumin, chili powder, paprika, coriander, cocoa, and sugar) in a bowl and mix thoroughly. Set aside. Combine the canned tomatoes with the Worcestershire and Tabasco sauces in a bowl and mix thoroughly, breaking up any large pieces of tomato. Set aside. Coarsely chop the onions and the garlic and process in a food processor until very finely minced. The process of mincing should create one to two cups of liquid. Set aside. Lightly coat the bottom of a non-stick pan with corn oil and heat over medium to high heat until the oil begins to shimmer. Shake any excess Masa off the chunks of beef and brown the meat, a few pieces at a time, stirring constantly. When done, each piece of meat should be lightly brown with no evidence of red. As individual pieces are cooked, remove them to a platter and add additional pieces of meat until all are cooked. Add additional oil only if absolutely necessary. Browning the meat should require very little oil and should take place on an essentially dry but very hot surface. It is important for the meat to cook without sticking to the pan. As the meat cooks a small amount of a very thick sauce will form from the Masa and the meat juices. This sauce should be removed with the cooked meat and added to the platter of cooked meat. When all the pieces of meat have been browned, set them aside on the platter and retire the non-stick pan. Heat the lard over medium heat in a large (at least 5 quart) saucepan or skillet. It is important that the pan should have as wide a bottom as possible to provide a large surface area for cooking. Do not use a deep pan such as a soup kettle. When the lard has melted, add the minced onions and garlic and cook, stirring regularly until the onions are transparent. This will take 15 to 20 minutes. Reduce the heat to low and add the browned beef cubes stirring constantly to mix well. Add the mixture of dry spices and stir vigorously for 3 to 4 minutes until the spices are well worked into the meat/onion mixture. Add the beer and continue to stir for another 3 to 4 minutes. Add the tomato mixture and raise the heat to medium, stirring constantly for 5 to 6 minutes to combine all the ingredients. If the mixture is overly thick add a cup of water or a mixture of water, beer, and/or quality beef broth. Continue to stir regularly until the mixture begins to bubble. Reduce the heat to low, cover the pan, and simmer for three hours, stirring occasionally. The final result should be thick and rich and not at all soupy. Cover and allow the chili to cool at room temperature. Refrigerate for a day or two to meld the flavors. The chili can also be frozen for future use. THE BEANS NOTE: This recipe will make about 6 cups of cooked beans. Remember that a usual serving consists of an equal portion of chili and beans. 2 cups (1 pound) dried pinto beans 1 medium onion, chopped 3 cloves garlic, chopped 1/2 cup salt pork, thinly sliced 1 teaspoon ground cumin 1 teaspoon ground black pepper 1 teaspoon ground marjoram Bring about 2 quarts of water to a boil, add the dried beans, and bring back to the boil, uncovered. Boil for exactly 2 minutes, remove the pan from the heat, cover it, and let stand for one hour. Carefully drain the precooked beans and set aside. Place the precooked beans and all the remaining ingredients in a pot, cover with 2 inches of water, and bring to a boil. Cover the pot and allow the beans to boil until done, about 3 hours. Stir the cooking beans up every half hour and add extra water as needed to keep the beans covered. If foam should appear when the beans are brought to a boil, skim it off and leave the lid of the pot slightly ajar to avoid any danger of boiling over. Check the beans several times during the cooking process. A perfect pinto should be soft inside with a tender but not mushy skin in a milky, slightly thickened cooking liquid. SERVING THE CHILI AND BEANS Re-heat the chili while preparing the beans. Spoon a serving of chili into one side of a large serving bowl and, using a slotted spoon, add an equal quantity of freshly cooked beans to the other side. Mix the chili and beans together in the bowl. Accompaniments, such as graded cheese, chopped raw onion, or sour cream, can be added as desired. Serve with hot from the oven cornbread and very cold beer. From Joie Jones

Gen-u-wine Texas/New Mexico Chili
Joie Jones

This is a classic “bowl of red” based on the best chili-cooking traditions of both Texas and New Mexico. Please note that the chili (i.e., the seasoned meat) is made separately from the beans and that they are only combined when served -- one spoon of chili to one spoon of beans. The chili can and should be prepared a few days before serving so the flavors have a chance to meld. It can also be frozen for future enjoyment. The beans, on the other hand, should only be made just prior to serving the chili and only in a quantity that will be used at the time. Left-over, re-heated, or over-cooked beans will be soggy and should not be used with the chili (however, they make wonderful re-fried beans). For dyed-in-the-wool purists, the chili can be served without beans; however, the beans add a depth of flavor which we believe enhances the final result. They also provide some flexibility in modulating the spiciness of the chili for those who are tender of tongue. This is the real stuff. Enjoy!

THE CHILI

NOTE: This recipe will make about 5 quarts of chili. For cooking, use a large wide-bottomed saucepan or skillet, not a deep, soup kettle. You will also need a small non-stick sauce pan to sauté the meat.

4 to 5 pounds chuck roast
1 cup Masa Harina
1 tablespoon corn oil
4 tablespoons lard
3 medium onions
8 cloves garlic
1 tablespoon ground marjoram
2 tablespoons ground cumin
5 tablespoons New Mexico chili powder (Dixon or Hatch Medium Hot)
4 tablespoons paprika
1 tablespoon ground coriander
3 tablespoons Dutch cocoa
1 teaspoon sugar
1 bottle full bodied beer
1 28-ounce can Italian plum tomatoes (crushed with added puree)
5 tablespoons Worcestershire sauce
30 drops Tabasco sauce

            Cut the meat into approximately 1-inch cubes and place immediately into a large bowl or platter containing the Masa Harina. Roll the meat in the Masa to insure that each piece is well coated. Set aside at room temperature for at least one hour.

            Combine all of the dry spices ( marjoram, cumin, chili powder, paprika, coriander, cocoa, and sugar) in a bowl and mix thoroughly. Set aside.

            Combine the canned tomatoes with the Worcestershire and Tabasco sauces in a bowl and mix thoroughly, breaking up any large pieces of tomato. Set aside.

            Coarsely chop the onions and the garlic and process in a food processor until very finely minced. The process of mincing should create one to two cups of liquid. Set aside.

            Lightly coat the bottom of a non-stick pan with corn oil and heat over medium to high heat until the oil begins to shimmer. Shake any excess Masa off the chunks of beef and brown the meat, a few pieces at a time, stirring constantly. When done, each piece of meat should be lightly brown with no evidence of red. As individual pieces are cooked, remove them to a platter and add additional pieces of meat until all are cooked. Add additional oil only if absolutely necessary. Browning the meat should require very little oil and should take place on an essentially dry but very hot surface. It is important for the meat to cook without sticking to the pan. As the meat cooks a small amount of a very thick sauce will form from the Masa and the meat juices. This sauce should be removed with the cooked meat and added to the platter of cooked meat. When all the pieces of meat have been browned, set them aside on the platter and retire the non-stick pan.

            Heat the lard over medium heat in a large (at least 5 quart) saucepan or skillet. It is important that the pan should have as wide a bottom as possible to provide a large surface area for cooking. Do not use a deep pan such as a soup kettle. When the lard has melted, add the minced onions and garlic and cook, stirring regularly until the onions are transparent. This will take 15 to 20 minutes.

Reduce the heat to low and add the browned beef cubes stirring constantly to mix well. Add the mixture of dry spices and stir vigorously for 3 to 4 minutes until the spices are well worked into the meat/onion mixture. Add the beer and continue to stir for another 3 to 4 minutes.

Add the tomato mixture and raise the heat to medium, stirring constantly for 5 to 6 minutes to combine all the ingredients. If the mixture is overly thick add a cup of water or a mixture of water, beer, and/or quality beef broth. Continue to stir regularly until the mixture begins to bubble. Reduce the heat to low, cover the pan, and simmer for three hours, stirring occasionally. The final result should be thick and rich and not at all soupy.

            Cover and allow the chili to cool at room temperature. Refrigerate for a day or two to meld the flavors. The chili can also be frozen for future use.

THE BEANS

NOTE: This recipe will make about 6 cups of cooked beans. Remember that a usual serving consists of an equal portion of chili and beans.

2 cups (1 pound) dried pinto beans
1 medium onion, chopped
3 cloves garlic, chopped
1/2 cup salt pork, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground marjoram

            Bring about 2 quarts of water to a boil, add the dried beans, and bring back to the boil, uncovered. Boil for exactly 2 minutes, remove the pan from the heat, cover it, and let stand for one hour. Carefully drain the precooked beans and set aside.

            Place the precooked beans and all the remaining ingredients in a pot, cover with 2 inches of water, and bring to a boil. Cover the pot and allow the beans to boil until done, about 3 hours. Stir the cooking beans up every half hour and add extra water as needed to keep the beans covered. If foam should appear when the beans are brought to a boil, skim it off and leave the lid of the pot slightly ajar to avoid any danger of boiling over. Check the beans several times during the cooking process. A perfect pinto should be soft inside with a tender but not mushy skin in a milky, slightly thickened cooking liquid.

SERVING THE CHILI AND BEANS

            Re-heat the chili while preparing the beans. Spoon a serving of chili into one side of a large serving bowl and, using a slotted spoon, add an equal quantity of freshly cooked beans to the other side. Mix the chili and beans together in the bowl. Accompaniments, such as graded cheese, chopped raw onion, or sour cream, can be added as desired. Serve with hot from the oven cornbread and very cold beer.

From Joie Jones

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Gen-u-wine Texas/New Mexico Chili Joie Jones

Gen-u-wine Texas/New Mexico Chili
Joie Jones