Chili con Carne

Chili con Carne © ejmorris 2000, 2002, 2007
makes 2-3 litres, freezes well

Chili Powder
12 dry cayenne chillies (approx. 3 tsp ground)
2 tsp ground coriander seeds
1 tsp ground cumin
¾ tsp garlic powder
2 tsp oregano (crushed)
¾ tsp ground cloves

Curry Powder
¼ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground cloves
¼ tsp ground coriander seed
¼ tsp ground cumin seed
¼ tsp ground ginger
½ tsp ground chili pepper
½ tsp garlic powder
½ tsp ground pepper
pinch turmeric (optional)

Seasoned Salt
2 Tbsp salt
½ Tbsp sugar
½ Tbsp paprika
½ tsp mace
½ tsp celery salt
½ tsp nutmeg
½ tsp curry powder
½ tsp garlic powder
½ tsp onion powder
½ tsp mustard powder

Blend each spicemix well (use your ~~coffee~~ spice grinder) and store in the dark in an airtight spice jar.

Ingredients

2½ c dry kidney beans
½ c dry black beans (aka turtle beans)
½ c dry pinto, Romano, and/or navy beans (optional)
water

1 Tbsp olive oil
1-4 whole dry chili peppers (cayenne)
1 lb lean ground beef
1 small onion, chopped
8-10 mushrooms, sliced
3 cloves garlic, chopped
1½ Tbsp chili powder

1 can (796ml/28oz) tomatoes
some beef concentrate (optional)
some Worcestershire sauce
2 Tbsp grainy mustard
some seasoned salt
some pepper
¼ tsp basil
¼ tsp oregano
¼ tsp cumin
¼ tsp dill
¼ tsp thyme
¼ tsp tarragon
8 to 10 more mushrooms, sliced
2 more cloves garlic, chopped finely
2 tsp brown sugar
1 small onion, chopped

Preparation

The day before you are going to make the chili con carne, sort (to remove stones) and wash the beans well. Place them in a bowl large enough for the beans to triple. Add plenty of cold water - the beans will expand - add a little more water than you think is necessary. Cover the bowl and leave to soak overnight.
In the morning of the day you are making the chili, remove any beans that are floating. Drain and rinse the beans. Discard the soaking water. Put the drained beans in a big pot and cover with fresh cold water. DO NOT ADD SALT. Bring to a boil. Simmer 1 to 2 hours partially covered. After an hour of cooking, check to see if beans are the consistancy (in terms of softness) you like. If not, simmer a little longer. When they are the right consistancy, add salt. This stops the beans from getting much softer.
In a LARGE pot, saute whole chilis in oil. When they are dark brown, add one onion, garlic and 8-10 mushrooms. Saute til soft.
Add chili powder and stir for about a minute.
Add meat. Brown well.
When meat is well browned, add tomatoes and beans, including any cooking liquid.
Stir in the rest of ingredients. Simmer, covered for about an hour. Taste for seasoning. If it's too hot, add a little more sugar. If it isn't hot enough, add a little more chili powder.
If it seems like there is too much liquid, take the lid off and simmer some more. The longer this sits, the better it gets because the flavours meld together.

Serve with cornmeal muffins and a green vegetable.

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