This recipe is 100% Canadian Style
Chili Con Carne.
Chili Con Carne.
Some people will try to tell you this is a Mexican or a Texas dish. Don't believe them. Juan Valdez came to Canada in the year 1604 and saw the New Canadians making this fabulous dish of beans, tomatoes, onions and spices to help keep them warm in the cold Canadian Winters.
So Juan took the recipe back to Mexico and showed it to all his friends (and enemies) and they declared it was "Hecho em Mexico", made in Mexico. Then the Texans saw it and took the recipe and decided to improve on it and turned it into Culinary Dynamite. They put every hot spice you can think of into the pot.
Go to these sites and read about the annual Cookoff and see other recipes:
http://www.chilipaper.com/FPepper/the_chili_cookoff.htm
http://www.chilicookoff.com/Event/Event_Home.asp
http://chilicookoff.com/
Real Hot Chili Lovers must have cast iron stomachs.
Here is a mild Canadian recipe, adjusted to use foods available at local supermarkets in Águas da Prata, SP, Brasil. This story was produced in fun but it is a really delicious meal for a cold winter day. Enjoy.
RECIPE:
Ground Beef - 1 lb or 1/2 kilo
Beans (preferably Kidney Beans) - lots or one 14 oz can if available
Tomatoes - 6 or 8 small - or one 19oz can if available
Onions - 2 to 4 small as to taste
Seasoning - Preferably Club House Chili - 1 packet
Options
Black Pepper
Hot Chili Pepper,
Very Hot Chili Pepper
Extremely Hot, Mouth Searingly Hot Chili Peppers
Note all quantities are approximate and can be changed more or less, to suit your taste.
Following are Photos and instructions showing a REAL CANADIAN producing a REAL CANADIAN dish in Brasil.
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First you assemble the correct tools and ingredients.
We bought this perfect frypan in Toronto at Linens and Things for Cdn$19.00. What a pleasant deal that was. It is a large pan 3 inches deep (7.5cm). It is the perfect size to cook our chili.
You need a cutting board, a plastic spatula for browning the meat, a sharp knife for cutting the vegetables,a large plastic or wooden spoon for stirring the pan. Notice that little peeler on the board between the spoon and the knife, this handy gadget is super for peeling potatoes, carrots and any soft veggies like tomatoes. It is inexpensive and once you master it, it is indispensable.
This is the magic ingredient that makes this dish so special. This is Chili Seasoning put out by CLUB HOUSE in Canada (in the US too?) Unfortunately we cannot find this in rural Brasil so you may have to compromise. I brought this with me when I moved to Brasil from Canada. After tonight there is only one left! What will we do?
You need about six to eight small tomatoes. Use more or less to suit your taste.
Four small onions. You may want more or less.
Some ground beef. I have used anywhere from a quarter pound to a pound. Use whatever you want. I have never tried pork, chicken or fish. Who knows what it would be like. It might be interesting to try the different meats.
I prefer my chili a little hot so I added some black pepper tonight. You can also add extra chili pepper if you wish. Back in Canada I made chili the way I like it, EXTRA HOT! I added lots of black pepper and a lot of Chili Pepper. It was fabulous, however no one else in the house in Brasil would eat it. So I cool things off now. But you can GO WILD!
Some nice potatoes. In Canada these are "New Potatoes". They are white flesh with thin skins and usually washed when you see them in the market. They are also great in potato salad. In Brasil they mash the potatoes and call the salad Mayonnaise.
In Canada I used Libby's Kidney Beans in Harvard Sauce. I brought some cans to Brasil with me and they were a big success, such a success that we used them all up. So now we compromise with these beans. You can use any beans you like. We soak these ones over night then cook them for an hour.
Here comes the Chef. Notice he is appropriately attired for cooking a Real Canadian Dish, including his chef's cap. Well he doesn't have a real Chef's cap so he uses this MasterCard Canadian Touque. This Chef owes his soul to the Mastercard store. The chili just wouldn't taste the same if the chef was not appropriately dressed. See the can of Pam Cooking Spray.
The cooking spray is Pam Original recipe. Cooking spray comes in many styles and flavours but this one has no cholesterol. You spray a light film into the pan to prevent the chili sticking and you DO NOT ADD OIL. Remember, just use a light film. This is not a cooking oil.
You drop in as much ground beef as you wish. This is one pound or half a kilo.
Break up the beef and spread it around to brown it evenly.
Take the handy peeler and peel the skins off the tomatoes. That is at Judy's request. If it was just me I would leave the skins on.
Slice (or chop) the tomatoes into small pieces so they blend easier and faster.
Slice the onions.
Cut (or chop) the onions into small pieces like the tomatoes.
Put the tomatoes and onions into a bowl and set them aside.
When the meat is sufficiently browned dump the bowl of tomatoes and onions into the pan. If you use lean or extra lean beef there is no need to drain off the fat. There won't be any!
Put all the beans into the pan, including the water they were cooked in.
Fill the pan with water, almost to the top.
Sprinkle in the seasoning mix. Either the one you bought or any mix you make for yourself.
Stir thoroughly to mix the ingredients.
Cover and cook for one hour on medium heat. Watch carefully to make sure the pan does not boil over. It can be quite messy!
Once in a while remove the lid and stir. Notice the extra precautions taken here by the chef! Safety Glasses, Safety Gloves and that ever present Chef's Hat.
Now, a half hour before the chili will be ready, prepare the potatoes. You can peel them if you wish. I prefer to leave the skins on. They are very nutritious. Cut the potatoes into small pieces so they cook faster.
Add water and cook for half an hour. Don't overcook! They should stay a little firm. If you wish add salt. I never cook with salt.
The table is set for a delicious Canadian Dinner in Brasil.
A Feast Fit For A King!!
Notice that we dress formal for dinner in Brasil. This is a Real Canadian. dressed as all Real Canadians do, to eat the Genuine Canadian Style Chili Con Carne, modified to be made in Brasil.
Now you cook it then let me know how yours turns out.
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Bon Apetite!
Photos by Judy Kennedy and Urso Branco Read More and See More Photos ......
