So I'm about to get down with a Tyler Florence Texas Chili Con Carne recipe when my best friend calls, from work no less. She still lives in Chicago and of course I'm in New York. She has a child and husband. I have a man child. We both live busy lives and are constantly just missing each other's calls or just too tired from life and maybe just want to relax with an episode of the Office (my case) or Jersey Shore (her case). Don't judge, it is just what happens when you become a grown up. Besides when we were teenagers, we got a lot of conversation in. We went to school together where we wrote notes to each other. Hung out after school and weekends together and still managed to get a minimum of 2-3 hours of phone time together. I think we have racked up plenty chats together to last a lifetime. Anyway she finally calls when I could talk, kind of. Like I said, I was just about to cook. However, she had Facebook findings (let's face it, stalking) gossip and that was a conversation I could not step away from. In the meantime, I had the following ingredients set out in front of me:
- 3 dried ancho peppers, stemmed and seeded
- 2 tablespoons dried oregano
- 2 tablespoons sweet paprika
- 2 tablespoons whole coriander
- 1 tablespoon cumin seed
- 1 tablespoon chili powder
- 3 tablespoons extra-virgin olive oil
- 2 onions, chopped
- 3 pounds beef chuck, cut into bite size cubes
- Kosher salt and freshly ground black pepper
- 6 cloves garlic, chopped
- 1 canned chipotle chile, chopped
- 1/2 jalapeno pepper, chopped
- 2 (28-ounce) cans whole tomatoes, hand crushed
- 1 cinnamon stick
- 1 teaspoon sugar
- 2 tablespoons masa harina
- Grated queso fresco, for garnish
- Cilantro leaves, for garnish
- Lime wedges, for garnish
The gossip isn't really about anything good just about some guy we knew from nine years past and all of our findings taken from this person's Facebook page and our readings behind the lines and what we gathered from the photographs. Yes, you know that if you have a Facebook page you have done this too. Fortunately, I have someone that I have no shame to do it with. So, I cook until the spices begin to smell, about 2 minutes. Then I put the spices into my handy dandy always useful food processor and grind until they are powdered. So far so good. I set aside.
As the conversation progresses we are sending each other pictures and are having a really great giggle. I heat my beloved dutch oven up over medium heat; add 3 tablespoons olive oil and then the onions. Still chatting, I cook until the onions are soft and begin to caramelize, (about 10 minutes). I pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. I also throw in a random green and green peppers that I had in the fridge, because why not? I like to shake things up when I follow someone else's recipe. Shake thinks up I did, though.
I was suppose to just add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. So preoccupied and laughing away, I threw the whole spice thing in which had to be at least a cup and half. This was going to be one spicy chili. The laughter stops at my end. I then say, as we all at one time or the other in the kitchen, "oh sh!t!" This is what I get for having a nice Facebook gossip. I lean in to smell and my eyes tear. We like the spice in my house, but this was going to be inedible. I say to my BFF "I gotta go!". I immediately try damage control. I add some hot water until the meat is just covered with liquid. After ten minutes I remove two cups of liquid and add new liquid trying to dilute. I am so afraid that I am taking away the tomato flavor. Why did I talk on the phone? Dinner was going to be ruined! I try the same diluting method two more times. I return to the boil, reduce to a simmer, cover, and prepare to have it cook for 1 1/2 hours.
The smell starts to waft through the kitchen and into the living room. I am wringing my hands, it smells so spicy! I have ruined other chilis and a curry with my heavy handed spicing and have forced myself to eat those because I can not let food go to waste. Those were very very sad experiences. I did not want to be sad again.
The easiest solution would have been to throw 8 oz of sour cream or plain yogurt in. Dairy always kills the spice, but too much dairy is not good for the hubby's stomach. So going against traditional Texas style chili, I threw a can of kidney beans in. To soak up the acid and spice, I cut a lemon and two potatoes in half and threw those in too. Weird, I know, I got these tips online and I was desperate. I then proceeded to wait it out with the utmost focus on my chili. No phone calls. No TV. Just a little Facebook news feed action--that's it. Honestly.
An hour and a half later. I check the chili and its looking good. Tyler's recipes directs that you remove the meat and shred it with a fork, but I have been through enough. I taste the a piece of meat and it is perfect. It is fall apart beef. I ignore Tyler. I stir in the masa harina, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning adding lots of salt. I know its bad for you, but it makes things taste good. I serve with the queso fresco, cilantro, and lime for garnish. I cross my fingers.
It is delicious. It was basically a Tex-Mex beef stew. It was divine. Just the right amount of spice. A miracle. All was not lost. And queso fresco? A rediscovery. It is possibly the most perfect cheese. Thank goodness. I decline to post it on my Facebook status--and my BFF? She got a text during the meal telling her while stuffing my face "All good. So yum!" xoxo happy nibbling!
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