Chili Con Carne- for Anonymous

Hi Anonymous,

After a lot of research, and asking my son, Chef Travis, I have come up with an answer to your question about Chili Con Carne. Don't know if it is the RIGHT answer, but here goes:

Meaning "chili peppers with meat," there are as many Chili Con Carne recipes as there are hairs on your dog's head. And that, Dear Anonymous, is a lot of hair.

I think if you go back to my post "She Shot Him Over Chili Beans," and then scroll down to the recipe called "Chunky Chili" and make as directed but with the following additions: Add 2 more Tablespoons of Chili powder and a little more Oregano. Now, cook two hours on low on top of the stove, or up to 6 hours in a slow cooker.

The last hour of cooking, add 3 Tablespoons of Masa Harina instead of the 2 Tablespoons of cornmeal. You can find Masa in the flour/cornmeal section of any grocery store. Take the 3 Tablespoons of Masa and mix it with 1/4 Cup of water stirring until smooth. If stiff, stir in a little more water. Stir in the chili and cover again. Cook the last hour, stirring occasionally until thickened. (Note: Masa IS made from corn and so is, obviously, cornmeal, BUT Masa is ground finer and has a little different taste.)

Anonymous, I think this is the secret of Chili Con Carne- it is thicker (using Masa) than other chilis. I hope this helps and I hope you like your chili. Top with a little shredded cheddar cheese and saltines. Yum, I am hungry.