Recipes from PoPville – Chili Con Carne

Ed. Note: If you’d like to contribute a recipe please send an email with at least one photo to princeofpetworth (at) gmail with recipe in the subject line.

In a large pan, fully brown meats in two batches due to high volume. Put in large sized slow cooker.
Brown onions and peppers in bacon drippings or oil also in two batches until translucent. Add to slow cooker.
In the same pan, deglaze pan by adding two tablespoons of the wine over medium heat. Add Garlic, stir, and in no more than a minute or two bring to just a boil while stirring and add to slow cooker. Add remaining wine to slow cooker.

Now add all tomatoes and paste to slow cooker. Add vegetable broth and beans (optional). Stir well altogether and cover. Set slow cooker to no less than 4 hours. After one hour, add one half each of all the condiments (chili powder, cumin, brown sugar, oregano, cayenne, bay leaves, salt, ground pepper). Keep covered. One half hour before serving add the other half of the condiments. Garnish in serving bowls with your choice of possible garnishes above. Serve with crusty toasted bread and any remaining wine. Serves 8 easy. This savory American dish’s origin is Texan (San Antonio), not Mexican, and tastes even better the second day. The origin of this dish dates to 1731 when 16 families from the Canary Islands settled in San Antonio, Texas.

Chili Con Carne really became popular and grew after Chili Powder was invented, manufactured and marketed in San Antonio in the 1890’s by William Gebhardt. Please note: This recipe is spicy hot. For mixed company that includes women and children, omit the Cayenne and let up on the Chili Powder and Cumin. For an all men Chili Con Carne for football in Winter add more to taste. Also, Salt at 1 tsp is a low Salt recipe; you may add more to taste.

A vegetarian Chili Sin Carne can be made by substituting meats with Tofu or just some starchy Potatoes or Macaroni with White Beans for a good and nutritious White Chili.
-Carlos Lumpuy, Washington, D.C.

“My feeling about Chili is this: Along in November, when the first Northern strikes, and the skies are gray, along about five o’clock in the afternoon, I get to thinking how good Chili would taste for supper. It always lives up to expectations. In fact, you don’t even mind the cold November winds.”
-Lady Bird Johnson, First Lady of the United States 1963 – 1969.

Ingredients after the jump.

21 Comment

  • Cornbread baked in a cast iron skillet goes great with chili.

  • Great photo– it is hard to make shapeless brown foods look even remotely appetizing.

  • I’d suggest substituting beer for the red wine if you want to play with the recipe a bit…

  • “This recipe is spicy hot. For mixed company that includes women and children, omit the Cayenne and let up on the Chili Powder and Cumin. For an all men Chili Con Carne for football in Winter add more to taste.”

    Seriously? I get easing up on the heat for kids, but are women too delicate to take a little spice? Was this recipe written in 1950?

    • Emmaleigh504

      I completely missed that. I guess I’m not a real woman because I put cayenne on everything! hahaha

    • For real. I’m a woman, and the hotter the better. I like to feel like I’m doing aerobics when I’m eating my spicy food: breathing heavily and very sweaty.

  • Awesome ^_^ – I used to be in an organization that had a chili cooking contest and a costume contest every Halloween, and now I consider chili to be a Halloween food.

  • well I just messed my pants…thank god I am working from home today….

  • I think this is the first time Lady Bird Johnson has been quoted on PoP. New feature, First lady of the Week?

    • She’s awesome! Her wildflower center in Austin is so gorgeous.

    • Awesome indeed.

      I included this quote because she was so famous for bringing this savory dish from Texas to a Washington at the time that thought of it as peasant food.

      Lady Bird and Lyndon Johnson were wonderful East Texans that brought with them a colorful life to Washington with their big hats, his boots and Beagles, her love of the land and flowers, and her Chili Con Carne.

      They were unpretentious. They didn’t try to be something they weren’t. They were just themselves and when they returned to Texas (much like the Eisenhowers to Pennsylvania and the Trumans to Missouri) they just continued on with their own distinctive regional American lives without profiting from their White House public service and all this modern exaggerated celebrity.

      Anyhow, here’s another quote by Lady Bird who many of us were so fortunate to see on her city visits including here at 18th & Columbia Road, what today we call Adams Morgan, with her Society for a More Beautiful Nation’s Capital efforts bringing more colorful landscapes, gardens, and wild flowers to urban areas. She said:

      “Flowers in the city are like lipstick on a woman; it just makes you look better to have a little color. Where flowers bloom, so does hope.”

      Her efforts continue today through Lady Bird’s bill, the Highway Beautification Act and the National Wild Flower Research Center in Austin she founded with our native Washingtonian Helen Hayes.

      Dwight Eisenhower may have laid out the Interstate Highway System, but it’s Lady Bird’s cultivated self propagating colorful wild flowers that line the medians of many of our nation’s interstate highways.

  • Scott Tennerman’s Chilli Con Carne is pretty good

  • Emmaleigh504

    I’m excited! I’ve gotten 2 chili recipes from Popville this week! I make miserable chili so this should help.

  • ledroittiger

    there’s no cocoa powder in this. wtf? (captcha: BKUZ)

  • Only would people from the Mid Atlantic use green bell peppers in chile.

    Do yourself a favor: get some dried guajillo, new mexican reds, negros, poblanos and chipotles and keep them in your cupboards. Either soak them in boiling water or toast them and then blend them with onions, garlic, beers, molasses, etc. and make yourself a real chile.

  • Really? Two cups of green bell peppers in chili? I don’t think so. And you’d have to triple the cayenne and chili powder to scare off the womenfolk and kids, but this feature is a good idea and props to Carlos.

    PoP metro area readers should consider that — whatever chili recipe you use as your base — playing with the many different types of dry and fresh chilis available in local bodegas and groceries can add additional levels of firey goodness to your bowl of red If you have a coffee grinder (and I know you do, you yuppie/hipster/gentrifyer scum) warm a few types of dried chilis in the oven until crisp and grind your own powder. You can’t screw it up and it’s great. Think chipotles.

    • Having just returned from the SW, I brought back 3 lbs of dried guajillo, 3 types of cotija, a manchego, 3 types of lenguica, 3 types of chorizo, a lime juice based hot sauce and large mexican vanilla.

      I grew up on midwestern chile. It’s not even close to authentic.

      We should have a real chile cookoff sometime.

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