Homemade Chili Con Carne

Try this Delicious, Homemade Recipe with our White Stag Farms 100% Grass-Fed and Finished Ground Beef

INGREDIENTS

FOR THE CHILE POWDER

• 3 medium dried ancho chiles, stems and seeds removed, spread flat

• ½ teaspoon cumin seeds

• ½ teaspoon dried Mexican oregano

• ¼ teaspoon garlic powder

FOR THE CHILI

• 2 tablespoons cumin seeds

• 8 ounces bacon

• 3 pounds boneless beef chuck, buffalo or venison, cut into 1/4-inch cubes

• 1 pound (2 medium) white onions, chopped

• 2 teaspoons paprika

• 1 teaspoon dried Mexican oregano

• 1 teaspoon ground black pepper

• ½ teaspoon dried thyme leaves

• ½ teaspoon salt

• 4 large garlic cloves, minced

• 1 ¾ cups beef broth

• 1 28-ounce can puréed tomatoes

• 2 ancho chiles, stems and seeds removed

PREPARATION

1. For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.

2. Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.

3. For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.

4. Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.

5. Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.

6. Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.

7. Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.

8. Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.

Recipe

White Stag Pan-Seared Balsamic Mushroom Pork Chops

As we are in the throes of winter, I wanted to share a recipe that I enjoy that forgoes having to stand outside in the cold by the grill. This entire recipe only takes around 30 minutes from start to finish and can be done completely on the stovetop all using a single pan! I recommend using a cast iron skillet for the best results. This hearty and savory meal is perfect for a cold winter’s night. Enjoy!

-Brett

Servings: 2 - 4
Ingredients:

(4) bone-in White Stag Pork Chops

2 tbsp olive oil (for coating the pan)

1 tsp salt (more to taste)

Ground black pepper (to taste)

½ tsp garlic powder

1 ½ tbsp flour

2 tbsp salted butter

6 cloves of garlic, minced

1 large onion, chopped or sliced

½ cup sliced mushrooms (I prefer portobello)

1 ½ cups chicken broth

3 tbsp balsamic vinegar 

3 sprigs fresh rosemary, chopped

Instructions

1.)  Allow pork chops to come to room temperature. Season both sides with the 1 tsp salt, pepper and ½ tsp garlic powder.

2.) Coat skillet with olive oil. Heat skillet on medium-high heat.

3.) Once oil is hot, sear both sides of the pork chops, around 3 minutes per side.

4.) Take pork off heat after both sides are seared. Set pork chops aside and cover them with tin foil.

5.) Reduce heat to medium. Add butter to the hot pan. Add mushrooms, onions and garlic and cook for 5 minutes, or until softened and fragrant. 

6.) Sprinkle flour and thoroughly mix with the mushroom, onion and garlic mixture. Stir in 1 ½ cups of chicken broth, 3 tbsp balsamic vinegar, and the rosemary. 

7.) Bring to a simmer and cook until thickened. 

8.) Once thickened, add pork chops back into the pan. Cook pork on medium heat for around 4 minutes, or until internal temperature reads around 140 degrees.

9.) Once cooked, plate pork chops and pour sauce over the top. 

10.) Enjoy with roasted or mashed potatoes, brussel sprouts, or any green of choice!