Chili Con Carne

This is an authentic fiesta from central Mexico, it is not Tex/Mex in origin. This deceptively common meal takes its inspiration from the varied dried chilies, spices, fresh vegetables, jungle fowl and wild pig (peccary) perfected by the Aztec Empire. The spices they treasured are actually closer to the exotic and aromatic spices of India than the flavors from the beef culture of West Texas. Coriander, allspice (the taste of cloves), oregano, anise, cinnamon bark, wild onions and garlic vine were all available to the Aztec people, and they cooked over a smoldering fire, which made their chili perfectly smoky as well.

“Medicine Man” © Dave Boucher in conjunction with all uses of Licensor’s image(s)”

This chili should have the sensation of freshness, clarity of flavors, and the taste of real and varied dried chiles. A big bowl of this chili is great with corn bread, sour cream, shredded cheese, fresh cilantro and ice cold beer to cool off your mouth.

This bad boy is spicy… and the best chili you will ever have! We promise.


2 pounds of raw ground beef, pork, turkey thighs, or chicken, or purchased Mexican style Chorizo (if not available, you can use spicy Italian sausage, not already cooked and processed)

1 can (28 oz) plum tomatoes, crushed
4 ounces tomato paste (we use double concentrated style in a tube from Italy)
1/2 of an entire celery bunch, using the hearts and leaves and the most tender stalks
1 can (7 oz) Chipotle peppers in Adobo Sauce (we use Embasa)
1 dried negro pepper and 1 dried chipotle pepper, ground to a powder
2 tablespoons Chili powder (we use Morton & Bassett)
1/2 cup olive oil (half for the meats and half for the veggies)
6 big cloves of garlic, crushed
1 big onion, thickly chopped
1 big red onion, thickly chopped
2 red bell peppers, thickly chopped
4 big Jalapeño or Serrano peppers, sliced
2 cans Great Northern beans or red kidney beans, drained (we usually use 1 can of each kind of bean)
1 can black beans, drained
1 can corn or the corn from 3 ears of sweet corn
1/4 cup of apple cider vinegar or white vinegar
2 teaspoons smoked hot Spanish paprika
4 juicy limes, juiced
1 tablespoon coriander seeds, ground
1 tablespoon cumin, ground
16 to 24 ounces chicken bone broth, depending on how thick you like your chili (we boil down bones of a whole roasted chicken for our broth)
3 teaspoons salt (2 teaspoons for the meat, 1 teaspoon for the veggies, to taste)

2 teaspoons black pepper
1 bunch cilantro, roughly chopped

First salt and then saute the sausage in half the olive oil, and then chop into bits.

In a 12 to 14 inch pan, use the rest of the olive oil to saute the onions until they are opaque and some have a slight burnt quality.

Add the garlic and fry a minute until aromatic.

Add the bell peppers, Jalapeño or Serrano peppers, celery and Chipotle in Adobo sauce, and saute until they soften. Add remaining salt and pepper.

Place everything into a large stock pot and add the chicken bone broth, plum tomatoes, tomato paste, cumin, coriander, lime juice, paprika, vinegar, all beans, chili powder and ground dried peppers.

Once it bubbles, simmer until married, about 20 minutes.

Add the corn and cilantro last. Turn off the heat and serve in big colorful Mexican hand painted bowls with sour cream or cheese to cool off the mouth.

Enjoy a chili fiesta for 8 to 10 eager fans of real Aztec gold!