Chile Mojo Original Chili con Carne Kit 230gm

The Original San Antonio "Chili Queens" Recipe

Ingredients:

• The Meat: 1kg beef chuck (or bottom round/bollar) and 500g pork shoulder. Note: Keep the fat.

• The Render: 1/3 cup lard (pork fat) and 1/3 cup suet (beef kidney fat).

• The Aromatics: 3 medium onions, large-diced.

• The Liquid: 1.5 litres of water (or a 50/50 mix with peeled tomatoes if you insist on the modern tweak).

• The "Simmerin' Sack" Components: * Dried Ancho, New Mexico, and Pequin chiles (remove stems/seeds).

  • Garlic flakes, toasted cumin seed, toasted coriander seed, black pepper, celery seed, and bay leaf.

• The Finish: Corn Tortilla Masa, Mexican Oregano, chives, and sage.

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The Method

1. Render the Fat: Cut the meat. If there are any big pieces of fat or rind, toss them into a cold pot and bring to medium heat until the fat renders out. Use this as your cooking fat.

2. Sear: Brown your meat in the rendered lard and suet in small batches. Don't crowd the pan. Once browned, add your onions and sauté until translucent.

3. The Initial Simmer: Add your water (or water/tomato mix) and the Simmerin' Sack spices. Bring to a boil, then immediately drop to a low, lazy simmer. Cover and set your timer for 2 hours.

4. The Chile Paste: While the meat is simmering, take your dried chiles.

   • Optional: Give them a quick flash in a hot pan until aromatic (don't burn them).

   • Soak them in a bowl of the hot cooking liquid from the pot until soft.

   • Puree the chiles into a smooth paste.

   • Add this paste and the whole Pequin "fireballs" into the main pot.

5. The Final Bind: Once the meat is fork-tender, whisk in the Finishing Pack (Masa, Oregano, Chive, Sage). Bring it back to a gentle boil just long enough to thicken the sauce to a rich, glossy gravy.

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Service

Serve it in a bowl. No frills. If you’re being a purist, a piece of plain bread is all you need to mop up the bottom of the bowl.