Tiffany's Version of Jeff's Version of Uncle Pee Wee's Jailhouse Chili con Carne
My Dad's Uncle Pee Wee made some tasty chili, according to my Dad. He took Uncle Pee Wee's recipe and updated it to his tasting and I took Dad's version and updated it to my tasting. Now you can do the same!
Equipment
- 1 Large Dutch Oven
Ingredients
- 4 ½ lbs Ground Chuck or Round (85/15)
- 2 Onions, medium, roughly chopped
- 4 Cloves, Garlic, thinly sliced
- 4 Tbsp Sliced Jalapenos, heaping spoonful
- 4 cans Mild Green Chiles, 3 oz cans
- 5 Tbsp Chili Powder
- 1 Tbsp Onion Powder
- 1 tsp Garlic Powder
- 1 Tbsp Kosher Salt I recommend starting with less and tasting halfway - salt can be added, not removed
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Chives, dried, chopped I don't use these because they're not in my pantry
- 3 Tbsp Corn Starch
- 8 cups Water
- Non-stick spray
Instructions
- Spray inside of Dutch oven completely with non-stick cooking spray. Add all of the meat. Set heat to medium.4 ½ lbs Ground Chuck or Round (85/15), Non-stick spray
- While meat starts to cook, peel and roughly chop the onions; then peel and thinly slice the garlic, Chop the sliced jalapenos. Open the cans of chiles. Check meat and stir frequently. The heat should be rendering the fat.2 Onions, medium, roughly chopped, 4 Cloves, Garlic, thinly sliced, 4 Tbsp Sliced Jalapenos, heaping spoonful, 4 cans Mild Green Chiles, 3 oz cans
- Stir the meat until all pieces are browned. Press all the meat together away from one side of the pan; then tip the Dutch oven so that all the grease collects in the well created where you pressed the meat. Spoon out the grease and discard it in an old #303 can. You can't get all of the grease. There should be about ⅛ inch of grease left to coat the bottom of the Dutch oven.
- Put the pan back level and stir the meat. Quickly add the chopped onions, sliced garlic, chopped jalapenos, and other chiles. Stir into the meat mixture until roughly mixed.
- Pour in 4 cups of water. Add the chili powder, onion, powder, garlic powder, salt, paprika, cumin, and dried chives. Stir thoroughly into the meat mixture. Add the rest of the water. Increase the heat of the burner to medium high.5 Tbsp Chili Powder, 1 Tbsp Onion Powder, 1 tsp Garlic Powder, 1 Tbsp Kosher Salt, 1 tsp Paprika, 1 tsp Cumin, 1 tsp Chives, dried, chopped, 8 cups Water
- Let the pot boil for a minute; then reduce the heat so it simmers. Cook uncovered for 3 hours, adding about a cup of water at mid way.
- When the liquid reduces again, mix the corn starch with ½ cup water and slowly pour the mixture into the Dutch oven while stirring the chili.3 Tbsp Corn Starch
- The Chili con Carne will be ready to eat in 15 minutes after adding the corn starch.
- Serve with crackers and butter or warm corn tortillas and butter. Some folks crumble fried corn chips or crackers in the bowl before ladling in the chili.
- It is optional to top the bowl of chili with chopped onions and/or cheese.