Glorified Chili Con Carne



Although I adore the simplicity of Meta’s menus and recipes, once in awhile, I’d like to show off a little of my personal chef chops. Today, on Daytime Tri-Cities with Amy and Morgan, I’ll be using Meta’s Chili Con Carne (MFC479) as a base to be “Glorified” – added to, fussed with a bit.  I aim to make it a little more special occasion chili as I would if I were cooking for someone else.  On the show I’ll pair it with Food City Monterey jack cheese, pre-made corn bread muffins, and Mexican crudité of radish with salt, and pickled red onion.


For this version, I’ll be making bumping up the typical large quantity of conventional chili powder with MORE STUFF; chilpotle powder, ground cumin, dried oregano, thyme, dried cilantro and a secret ingredient I’ll share in a minute.  Chilpotle chili is smoke-dried jalapeno peppers and is fairly common in the spice aisle in the supermarket.


I love chili long and slow, and for that a cubed chuck roast would be called for, and a slow-cooker.  I’m cooking for a family-style quick cook however for the show and I’ll be using 80/20 ground beef.  What’s the point of eating beef if it’s just for texture?  I’m a proponent of keeping the fat high in the beef where it counts. If the family I was cooking for preferred ground beef, then I’d purchase the chuck roast, cube it, freeze it a little, and then spin it in a food processor to “grind it”.  It’s perfect.  I’ll plop a dollop of sour cream, and a sprinkle of Monterey jack cheese.  This recipe serves 4 to 6 hungry people and can last for DAYS in the fridge.  As a matter of fact, the longer it hangs out, the better it gets.  I believe that to be true for anything that contains tomatoes and beef.


In the Friday Meal plan, The Skinny Mashed potatoes will make up for the fat content in the chili.  I’ll also dress up those celery and radishes to give them the taste of a Mexican crudité with the addition of limes, and wilted red onions.  The finishing dessert: Rich, homemade buttermilk ice cream with sugared blueberries.  That dessert is just in the Head of Beth and won’t be a part of the show; it’s just a dream for another time.


Meta’s basic MFC479 recipe is located in the post for 0421-042714 Recipes.  Below is the full, unaltered meal plan for Friday.


My secret ingredient is a composite spice, Chicken Grilling, from Food City.  It lends a subtle orange flavor to the chili plus a bang of paprika and a subtle sweetness of red and green bell peppers.





Breakfast – tomato juice tomato juice
loaded oatmeal with pecans and raisins oatmeal, pecans, raisins, brown sugar, and butter
Morning Note: Pack lunch for after the studio.  Make mashed potatoes, pack one serving for the demo
Luncheon – Tomato soup MFC 960 left over or fresh
cabbage and raisin slaw MFC 740 cabbage coleslaw mix, raisins, mayonnaise
Dinner – Chili con carne MFC 479 crumbles, canned tomatoes, canned kidney beans, bacon
skinny mashed potatoes   potatoes, vegetable broth, olive oil
celery and radishes   celery, radish, coarse salt, celery seed
Vanilla ice cream with blackberries   vanilla ice cream, thawed black berries




5 slices of bacon, meatless bacon or tempeh bacon, chopped coarsely 1, 14 oz can diced or regular tomatoes
1 lb ground 80/20 chuck or meatless crumbles salt to taste
2 teaspoon ground oregano 2 tablespoons chili powder
1 teaspoon  ground chilpotle chili 1 teaspoon thyme
1 tablespoon FC Chicken Grill Seasoning 1 tablespoon ground cumin
2 teaspoons dried cilantro or coriander 3 cloves garlic, minced
1 jalapeno, seeded and minced juice of 1 lime
1 medium onion, sliced 15.5 oz can kidney beans, drained
2 cups water 1 teaspoon sugar
1 teaspoon cornstarch dissolved into 2 teaspoons water


Mix together the spices; chili powder, cumin, oregano, thyme, cilantro, and in a deep, 12 inch sauté pan, cook bacon on medium-high heat until crisp.  Using a slotted spoon, remove from the pan and drain on paper towel.  Leave all but 1 tablespoon bacon fat in the pan.  Reserve the remaining in a cup.  Brown the ground chuck in the fat, season with salt and pepper.  Remove the beef from the pan, leaving all but 1 tablespoon of fat in the pan and set aside. Add the onion, jalapeno, and garlic; cook in drippings until soft. Add chili powder; cumin, oregano, thyme, and Chicken grill seasoning stir until flavors are blended, about a minute.  Add meat, beans, and tomatoes, breaking up the tomatoes with your hands if they are whole.  Add water, lime juice and sugar. Simmer until the flavors are well blended, about 20 minutes.  Into a ramekin place the cornstarch and mix with water.  Add this mixture to the chili to thicken.  Top with red onions, Monterey jack cheese, and sour cream.  Delicious with corn bread.


This dish can be prepared in a slow-cooker.  If desired, the chili may be served over potatoes or hot cooked rice.  5 servings.


A Margarita would be nice.





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