Exotic flavored Chili Con Carne
Production: 8 – Serving
Preparation: 20 Minutes
Cooking: 6 Hours
Canning (pressure canner): 60 Minutes of processing under 11 lbs of pressure
Chili con carne is a classic dish for the Texan ranchers and their Mexican neighbors.
Traditionally prepared on wood fires in a cast-iron pot, this hearty dish is tailor-made for slow cooking.
The original recipe is highly lace with hot chili pepper and we added a touch of exotic spice with a little ANDALIMAN wild pepper. This wonderful pepper combines very well with the other flavors and gives our chili a very unique style while respecting the Tex-Mex roots of this recipe.
Note-1: If you do not have a slowcooker you can still bake this recipe in the oven. Start cooking at 350F (180C) then reduce to 250F (120C) for the last part.
Note-2: The Piquin pepper can be replaced with standard crushed chili but you will need to double the mesure. The Piquin, although very strong, is also a very fragrant pepper. Ground Chili is strong but bland.
Note-3: If you do not ANDALIMAN pepper (very rare) you can find some at Épices de crue or simply skip it. The dish will be less tasty but you will get a conventional délicious chili.
Beef (Blade roast) – [2 lbs.] (908 g.)
Diced tomatoes – [4 cups] (1 L.)
Onions (large) – 
Celery (sticks) – 
Garlic cloves – 
Dried Piquin Chilli – [2 teaspoons] (10 ml.)
Adaliman pepper (Indonesia) – [1 teaspoon] (5 ml.)
Salt & Pepper to taste – 
Olive oil – [1/4 cup] (65 ml.)
Tomato paste (5.5 oz. can) – 
Red Kidney beans (19oz can, 540ml.) – 
1- Remove the fat and cut the beef into thin strips.
2- Place the slices of beef and oil in a slow cooker and heat at high power.
3- Cut the onions into chunks and celery slices. Add to the slow cooker.
4- Peel and mince the garlic and grits. Add to slow cooker.
5- Stir regularly until the beef begins to brown.
6- In a mortar (or grinder) crush the chilli and the Andaliman pepper.
7- Add the spices, tomatoes and beans in the slow cooker and mix well.
8- Close the lid and cook for 1 hour.
9- Add the tomato paste and mix well.
10- Reduce heat to minimum. Cover and cook 5 hours, stirring occasionally.
11- Adjust salt and pepper to taste.
12- Serve over rice or with toast.
– – – Home Canning process – – –
60 Minutes of pressure canning under 11 lbs of pressure