Get PJ Media on your Apple

PJM Lifestyle

13 Weeks: Flooding the Zone

My confession...

by
Charlie Martin

Bio

September 14, 2013 - 3:00 pm
Page 1 of 2  Next ->   View as Single Page

3890138188_bd7182159b_z

I have a confession to make. I’m not proud of it, but I felt like you should know.

I put beans in a pot of chili yesterday.

Here’s my chili recipe, which is the one and only true authentic chili recipe (just like everyone else’s).

Chili Colorado

  • 2 lbs meat (stew beef, ground beef, beef, elk, moose, elk, venison, bear, elk, jackrabbit, or even God help us lamb or mutton. Jackalope is excellent, but be careful, those things are vicious. Save pork, javelina, and your obnoxious neighbor kid for green chili.)
  • 2 chopped onions. Big ones, why mess with a medium onion?
  • How much garlic you got? Throw it in, smashed or chopped. 6-7 cloves at least.
  • 1 Tsp lard

Now, there’s a place where I go slightly astray because I can’t find good lard. Real lard is quite soft; most store lard is somewhat hydrogenated, which makes it more solid and stable, but hydrogenated fats include a lot of trans-fats, which seem to be associated with health problems. I’m not ambitious enough to buy and render pork scraps, and I don’t know of anywhere to get leaf lard, so I use olive oil or canola oil.

Soften the onions and garlic in the lard in a heavy pot or a dutch oven. Add the meat, and let it brown a bit. If you let the onions brown, it adds some interesting flavors but it gets too sweet for my taste. Now add:

  • One package Fernandez Brothers Prepared Chili Powder.

Yes, I could make my own, but why? Fernandez Brothers’, from my home town of Alamosa Colorado, is the Platonic Ideal of all chili powders. They’ll mail order. (719) 589-6043. They’ve got pretty much anything else you need to cook Mexican food too.

  • 1 Tsp (heavy) Mexican Oregano

Stir them up, coating everything with the Red Food Of The Gods. Add:

  • 1 6 oz can tomato paste

and lots of water. Doesn’t hurt to put a bottle of beer in the chili as well. Or in the cook.

Stir until reasonably smooth and well-blended, and then simmer low until everything is nicely combined and the meat is tender — anything from a half hour for ground beef to 3 days for the jackalope. Stir it fairly often if on the stove, as it gets thick and can tend to stick. Or put it in the oven at 225°F for a couple hours.

Comments are closed.

All Comments   (24)
All Comments   (24)
Sort: Newest Oldest Top Rated
Try canned soy beans instead of black / pinto beans. They are significantly lower in carbs. Cheers -
45 weeks ago
45 weeks ago Link To Comment
Charlie, I seem to remember from organic chem that when you add hot water (as in cook with water) to double-bonded hydrocarbons, it hydrogenates them thereby turning your non-hydrogenated fats into hydrogenated (unhealthy?) ones.

So why bother using "healthy" fats to begin with in any recipe that requires cooking with water???
45 weeks ago
45 weeks ago Link To Comment
Okay, chemistry is not my strong point, but my understanding is that the Sabatier process produces trans-fatty acids, with a higher melting point and some other useful properties. I don't think that simply hydrogenating a cis-fatty acid will produce trans-fatty acids, just more saturated ones.
45 weeks ago
45 weeks ago Link To Comment
Charlie, I generally buy my lard locally, at Hispanic grocery stores/bakeries/etc. or the like. When they make chicharrones, they sell the rendered lard in tubs dirt cheap.

Or check out this place online:

http://www.grasslandbeef.com/Categories.bok?category=Grassland+Beef%3ATallow%2C+Marrow+%26+Broth+Products
45 weeks ago
45 weeks ago Link To Comment
Would it be wasteful to put a little bourbon in there?
45 weeks ago
45 weeks ago Link To Comment
Depends on how little.
45 weeks ago
45 weeks ago Link To Comment
Given my stomach, were I to eat what your recipe proscribes I would spend the night suffering quite a bit at the insufferable consumption of animals who suffered up their meat for my glutinous hunger to replenish my sandal-like being-in-change with new atoms of carnal energy before some sad worms must suffer at the taste of me because of the spices you have suggested. Would Buddha have agreed, i.e., if he ate meat?
45 weeks ago
45 weeks ago Link To Comment
Use roadkill.
45 weeks ago
45 weeks ago Link To Comment
Oh, and "proscribes" doesn't mean what you think it means.
45 weeks ago
45 weeks ago Link To Comment
Go look up Buddha's last meal and get back to me when you aren't trying to get me to indulge your need for drama.
45 weeks ago
45 weeks ago Link To Comment
I'm an aspiring writer..would it be trite if I were to add "13 Weeks" to an article about CHANGING MY SOCKS... just sayin
45 weeks ago
45 weeks ago Link To Comment
No, socks-changing is over in the Buddhism section.
45 weeks ago
45 weeks ago Link To Comment
My father cooked (as opposed to heated) very infrequently when I was growing up but this was one of the things he made. It had not occurred to me to recreate it as an adult, but now I feel inspired to try it.

Thanks for that.
45 weeks ago
45 weeks ago Link To Comment
" Or in the cook."

Is there any reason it can't be both?

As for lard, I do render my own. I have an Asian grocery store nearby where you can get the parts of the pig you ain't gonna find at Safeway. They'll usually have belly fat that they'll either just give me or when they decide they'll package it up and sell it it's only $1 /pound. I just put it in a big stockpot and cook it down on low heat for a for a few of hours, When you figure you've got all the fat out that it will give, just ladle it into quart sized Mason jars though a fine mesh sieve.
45 weeks ago
45 weeks ago Link To Comment
yeah, and you get a lovely pile of chicharrones as a side effect. I just am not that ambitious.
45 weeks ago
45 weeks ago Link To Comment
45 weeks ago
45 weeks ago Link To Comment
Found a cool video: http://www.youtube.com/watch?v=cySZQ1qDvoM

This one is the way we did it at home: add a little water to start so the fat renders some. On the other hand, this bit of taking off the meat bits is just wrong. http://www.youtube.com/watch?v=-hq4Ls2tvsg
45 weeks ago
45 weeks ago Link To Comment
I'll have to try your recipe! I am partial the frijoles negros in my chili, I know, typical east of the Mississippi know nothing on bbq and chili. I will get some of that chili powder too! Thanks for sharing.
45 weeks ago
45 weeks ago Link To Comment
If you're going to add beans anyway, black beans are good too. They make great refritos too.
45 weeks ago
45 weeks ago Link To Comment
I'm not much on black beans, but I know they're popular. For frijoles, try using Anasazi beans if you can find them-I get the ones from Adobe Milling in Dove Creek. I think Whole Paycheck carries them, and occasionally I find them at Soopers.

Incidentally, have you noticed that now we have all these easterners around, the jackalope has morphed? Most of them seem to have deer antlers as opposed to antelope horns. Is it a new species? Jackadeer?
45 weeks ago
45 weeks ago Link To Comment
Honestly, I don't think I ever met a bean I didn't like, but frijoles pintos are what I grew up with. As to the other, I think we'd need a to example several jackalope and sequence them to see if that's just normal variation or a different clade.
45 weeks ago
45 weeks ago Link To Comment
The pronghorn officially not being an antelope …

Cheers
45 weeks ago
45 weeks ago Link To Comment
True, but we're casual about that. Plus the jackrabbit isn't really a rabbit. Two wrongs make a tourist curiosity!
45 weeks ago
45 weeks ago Link To Comment
Muy bueno!

45 weeks ago
45 weeks ago Link To Comment
View All