Chili con Carne y Queso

When I made the recipe and wrote this post, winter was still holding strong in early April, Hopefully as this posts on Cinco de Mayo, it will be springlike and no one will have any interest in hot hearty chili in a bowl; it could be good as taco filling though!

When I make chili, there is no set recipe and I've used all different meats beans, vegetables, seasonings, and 'secret' ingredients like, beer, bourbon, and tequila. When my mother made chili, she always started with a mirepoix, and when I made this batch, sort of did the same.

I always put meat in my chili, so the con carne part is a given. I usually serve the chili with either shredded cheddar on on top of a bed of white rice with tons of cheddar melted into it. My husband likes cottage cheese on his chili -- apparently something they do in California where John has family. Cottage cheese is right up there with ricotta for me, it's a texture thing I can't get past, but when I think of it, I'll grab a container for him -- and then look away when he decimated my chili with a dollop.

For this batch, I experimented with adding the cheese while cooking the chili -- thus con carne y queso (with meat and cheese).

Instead of starting with the veggies for the mirepoix, I browned some ground beef and a couple of pork sausages chopped up. Once the meats began browning and l added the veggies. Once the onions, garlic, and celery were softened, I added some chopped red and yellow sweet peppers, a can of petite dices tomatoes, 2 chopped fresh jalapeno peppers (including the seeds), and about a cup of c.hopped fresh cilantro. Once that cooked down a bit, I added 2 cans of black beans. and a couple of tablespoons of ground cumin. Notice the difference between the beans on the left (store brand) and the ones on the right (Goya) I'm not sure it makes a difference n a cooked chili, but if I were making a cold bean dish or some other stand-alone bean dish, I'd use the Goya. In this case, I just grabbed 2 cans off the shelf and only noticed the difference when I put them in the pot.

I let this cook down for an hour or so and then added the cheese and some corn and gave it some time to come together. Because of the melding of the heat from the peppers and cumin, the salt from the cheese, and the sweet from the corn and tomatoes, I did not taste test and adjust until the chili came together. (Yes, that is Velveeta and it tasted great with additional cheddar shredded on top.)

When I did give it a taste, I felt like it needed a bit more hear so added some Sriracha and more cumin. I also felt like it needed something to brighten it up and added a couple of teaspoons of tomato paste and an equal amount of lime juice.

Just before serving, I stirred the remaining cilantro into the chili.

THE RECIPE

1.5 Lb meat (I uses 2 parts beef to 1 part pork)

1 C each chopped onion and celery

2 cloves garlic minced

1/2 C each red and yellow sweet peppers chopped

2 fresh jalapenos minced

1 can petit diced tomatoes

2 C cilantro chopped and divided

2 cans black beans and their packing liquid

1 Lb Velveeta cubed

1 C frozen corn kernels

Salt, pepper, hot sauce, tomato paste, lime or lemon juice for seasoning to taste.

In a large stock pot, slowly brown the meat

As the meat fats begin to render, add the celery, onions, and garlic

Once those veggies are aromatic and softened, add the cumin, the first half of the cilantro, the tomatoes, and the diced peppers

After 10 minutes or so, once everything is simmering and well combined, add the cheese and stir until all the cheese is melted and combined

Stir in the beans and corn and let it simmer on low for an hour or so stirring occasionally so it doesn't stick or scorch

Now do some taste testing and season to your taste.

When ready to serve, remove from heat and stir in the remaining cilantro.