Beans, no beans, that's not officially chili, too soupy, not soupy enough, blah blah blah.
Decided I would go ahead and break it down and make a pot of chili con Carne as close as possible to our ancestors. Started with some beef and venison, (no, it's not dried meat like was once used), fresh Mexican oregano, dried cumin seeds, and an assortment of semi dried peppers. If you dry a pepper too long it loses the flavor, so I get semi dried. Grind it all in a Molcajete and your good to go. Big peppers don't grind so easy by hand so I add a little water. Brown the meat in a lil vegetable oil since I don't keep suet around. Add all the spices, cover with water and let her go. I added salt and some pressed garlic. It's smelling good!!
Once it's tender, I'll add some corn flour to thicken it up. Stay tuned!
Decided I would go ahead and break it down and make a pot of chili con Carne as close as possible to our ancestors. Started with some beef and venison, (no, it's not dried meat like was once used), fresh Mexican oregano, dried cumin seeds, and an assortment of semi dried peppers. If you dry a pepper too long it loses the flavor, so I get semi dried. Grind it all in a Molcajete and your good to go. Big peppers don't grind so easy by hand so I add a little water. Brown the meat in a lil vegetable oil since I don't keep suet around. Add all the spices, cover with water and let her go. I added salt and some pressed garlic. It's smelling good!!
Once it's tender, I'll add some corn flour to thicken it up. Stay tuned!
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