Chili Con Carne. Chile Meat. Stewed Chiles and meat- not much else. Different meats and fat content-different chiles And their taste/heat/earthiness/sweetness etc. I’ve studied (advanced 101 beginner) chile-chili-chilis-chilies in many different forms. I don’t believe Texas nor Texans invented chili. Hatch is a region not a variety. Texas has The Chili Queens And Wolf Brand connect. Chili Powder Blends. A couple times lately I’ve tried this recipe (minus the leaves). Chiles are cheap and interesting. I’ve used different cuts of beef, pork loin, pork shoulder with smoked pork belly. I thought I’d scored a goat leg but just missed. In Chili or Chile Con Carne at its most basic level you can really alter the flavor with chosen meat and chiles, combinations of meat and chiles. It’s a long way from ChiliDog recipes, Depression era Chili Bowl recipe. All are good. Just different
One thing I’ve decided is I will never know everything about Chile Con Carne. Simple food that goes great with corn tortillas versus saltines or oyster crackers.
I would encourage you to try this red chile sauce, add your favorite meat and allow it to reduce and serve with fry softened corn tortillas.
Another world in Chili/Chile/Chilies/Chiles and two LL’s
https://newmexiconomad.com/red-chile-sauce/
PS: if near Pueblo Colorado some vendors are selling Pueblo Chile plants to grow at home
One thing I’ve decided is I will never know everything about Chile Con Carne. Simple food that goes great with corn tortillas versus saltines or oyster crackers.
I would encourage you to try this red chile sauce, add your favorite meat and allow it to reduce and serve with fry softened corn tortillas.
Another world in Chili/Chile/Chilies/Chiles and two LL’s
https://newmexiconomad.com/red-chile-sauce/
PS: if near Pueblo Colorado some vendors are selling Pueblo Chile plants to grow at home
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