Chili con carne (chili with meat) is the official dish of Texas and credit goes to San Antonio for its spread across America. Over here, every bloke is expected to have a chili recipe (but not many others) (Peter).
Chili Con Carne
4 or 5 tablespoons of butter (or equivalent in olive oil)
1 pound ground lean beef
1 pound ground turkey
2 tins (14 oz) diced tomato
1 tin (14 oz) tomato puree
2-3 large white onions, chopped small
6-8 cloves garlic, crushed
3 teaspoons dried oregano
3-4 teaspoons salt
2 or 3 chipotle (smoked-dried) chilies in adobe sauce, chopped small
3 or 4 teaspoons sambal oelek
4 mashed anchovies
1 tablespoon cumin
16 oz tin tomato paste
2 tins (14 oz) red kidney beans, drained
1 cup chicken stock (or water plus chicken bouillon cube)
2-3 tablespoons instant cornmeal
2 tablespoons rye whiskey
1. Choose a nice deep stock pot and add your butter or oil. Chop onions and fry for a few minutes (some recipes suggest you grate the onions - or pulverize in a food processor).
2. Add crushed garlic and cook with onions until slightly brown.
3. Then tip in 2 teaspoons salt, tomato paste, chipotles, anchovies, sambal oelek, and cumin and cook for a minute or two.
4. Add the ground beef and turkey and break up and cook with a wooden spoon until no longer pink (about 5 minutes).
5. Add diced tomatoes, tomato puree, beans, stock and 2 tablespoons cornmeal.
6. Bring chili to a boil then simmer gently for 30 minutes or so.
7. Add rye whiskey then serve in a bowl with your choice of: