- For the beans
- 4 cups dried pinto beans or
- 4 cups dried red kidney beans
- 16 cups water
- salt, to taste
- 4 whole bay leaf
- 2 whole pork skins or
- 2 whole salted ham hock
- For the meat
- 4 lbs round steak, in one piece
- ⅝ cups peanut oil
- fresh ground pepper, to taste
- 2 teaspoons ground cumin
- ¼ cup garlic, finely minced
- 14 whole ancho chiles
- 4 whole guajillo chiles
- 4 whole New Mexican (Anaheim) chile peppers
- 20 whole chiles de arbol
- 2 whole garlic clove
- 10 whole fresh serrano chile peppers
1. Put the beans in a kettle and add six cups of water, salt, bay leaves and pork skin. Bring to the boil and let simmer slowly for one to two hours or until tender but not mushy. If necessary, add up to one more cup of water to the beans as they cook.
2. Meanwhile, cut the meat into half inch cubes. Heat two tablespoons of the oil in a small casserole and cook the meat, stirring occasionally, until it loses its raw red look, five to eight minutes. Add salt, pepper, cumin, and garlic.
3. Add enough water to barely cover the meat. Let simmer until the meat is tender, about 30 to 40 minutes.
4. Meanwhile, rinse the ancho, guajillo, and New Mexico peppers. Split them in half and cut away and discard the stems. Discard the seeds. Break the peppers into pieces and add them to an electric blender or food processor. Add the chilies de arbol, one and one-half cups of water and the garlic clove. Blend briefly and let stand about five minutes. Blend once more and let stand five minutes. Blend to a uniform pure.
5. Heat the remaining three tablespoons oil in a kettle and add the chili pure. Cook, stirring often, about 10 minutes.
6. Discard the pork skin and bay leaves from the beans. Drain the beans but RESERVE THE COOKING LIQUID. Add all of the beans or as many as you would like (see note). Add the reserved liquid in which the beans cooked and the meat in its cooking liquid. Let simmer to the proper consistency. Serve serrano peppers on the side if desired. Note: If you want more sauce with your meat, add all the bean liquid but only half or three-quarters of the beans. Reserve the remaining beans to add later in case you prefer more beans.
Milton Hernandez's Chili con Carne. To import, drag image to your MacGourmet recipe box.