Brother Mark’s Recipe
Brother Mark’s Chilli Con Carne
Ingredients
4 lbs. beef stew meat (small cuts from the end of roasts)
flour
salt and black pepper
bacon fat or lard
3 carrots, chopped
3 celery stalks, chopped
2 large onions, chopped
1 green bell pepper, chopped
3 dried poblano or ancho chillis, chopped and with seeds and stems removed
1 – 28 oz. can whole peeled tomatoes with juice
cumin
bay leaves
1 pear, cored and cubed
1 pint of blueberries
salt and black pepper to taste
cilantro, minced
roasted garlic
Directions
Heat bacon fat in heavy-bottomed pan over high heat. Use enough grease to coat the pan. Mix flour, salt and black pepper. Dust cuts of beef stew with flour mixture. Brown beef in grease, turning frequently for 10 minutes or until all sides are browned.
Remove beef and set aside. Reduce heat to medium.
Add onion, carrots, and celery. Sauté in bacon fat and beef liquid until onions are translucent. Season with salt and pepper. Add green bell pepper and chillis. Add enough cumin to taste like chilli con carne. (I used a lot.) Transfer everything to cast iron Dutch oven.
Add beef, can of tomatoes, bay leaves, pear, and blue berries. Stew on stove top for 1 hour.
Preheat oven to 300°F. Taste chilli con carne and season with salt, pepper, chillis, and cumin as appropriate. Cover Dutch oven with tight-fitting lid and transfer to oven. Braise for 2 more hours. Check chilli after 1 hour and re-season if necessary.
The beef should fall apart completely and absorb most of the liquid. It should be very tender. Let stand for 15 minutes. Serve with roasted garlic and cilantro.
Roasted Garlic
4 whole heads of garlic
olive oil
salt, black pepper, and thyme
Preheat oven to 275°F. Place garlic in a baking dish. Cover with olive oil and season with salt, pepper, and thyme. Cover and bake for 30 minutes. Remove cover and cook for another hour or until tender. Remove skin of garlic and serve. The roasted garlic should be the consistency of butter.