Many chefs flying in from the United States and Canada to compete in Ajijic’s Mexican National Chili Cookoff over the years came with a huge assortment of spices, frozen meat, special canned and bottled ingredients and a favorite pot and skillet in their luggage. Others just play it by ear.
Using 1980 World Champion Bill Pfeiffer’s chili con carne recipe, “Capitol Punishment,” the Reporter ambled a few blocks away from the Chili Cookoff fairgrounds to SuperLake Market and Tony’s Meats in San Antonio Tlayacapan to see what a four-liter pot of chili would set a cook back. All prices are in pesos.
Recipe ingredients:
Oregano (1 tbsp) $25 for a 75-gram jar, Paola’s brand
Paprika (2 tbsp) $49.90 for a 265-gram jar, Paola’s brand
Salt (2 tbsp) not priced — in every cook’s kitchen
Chili Powder (9 tbsp) $95 for a 85-gram jar, Gebhardt brand
Cumin (4 tbsp) $28.50 for a 60-gram jar, Terrana brand (comino molido)
Light Beer (2 cans) $11.90 each for Corona Light
Water (2 cups to start, more as needed)
Beef Chuck Steak (paleta), extra lean, ground (2 kilos) $99 per kilo (add 15 percent for trimmed fat)
Pork Loin (lomo), extra lean, ground (1 kilo) $75 per kilo (add 5 percent for trimmed fat)
Beef Chuck Steak, extra lean, cut in 1/4 inch cubes (1/2 kilo) $99 per kilo (add 15% for trimmed fat)
Onion, large, finely chopped (2-about 0.8 kilos) $17.50 per kilo
Garlic, finely chopped (10 cloves- about 100 grams) $18 per kilo
Mole, powdered (1 tsp) $22.90 for a 235-gram jar, Doña Maria brand (powdered version not available)
Sugar (1 tbsp) not priced — in every cook’s kitchen
Louisiana RedHot Sauce brand (1 tsp) $22.90 for a 6-ounce bottle
Tomato Sauce (1 8-ounce can) $18.90 for Hunt’s brand
Flour (1 tbsp) not priced — in every cook’s kitchen
Oil (5 tbsp) not priced — in every cook’s kitchen
Cilantro, fresh, finely chopped and squeezed dry (2 tbsp) $15 for one bunch
Unless you had some of the priced spices already in your larder, the cost of the ingredients for this pot of chili would be in the neighborhood of 670 pesos, not including the libations that a serious chili cook needs to keep hard at it.
Now lets get cooking:
In a large pot add paprika, oregano, salt, chili powder, cumin beef bouillon, beer and water. Let simmer. In a separate skillet brown one quarter of the meat in 1 tbsp oil until it is light brown. Drain and add to simmering spices. Continue until all the meat has been added.
Saute finely chopped onions in 1 tbsp oil and add to spices and meat mixture. Add water as needed. Simmer two hours. Add mole, sugar, cilantro, Louisiana RedHot Sauce and tomato sauce. Simmer 45 minutes.
Dissolve flour in a little warm water until it is a paste and add to chili. Simmer 30 minutes. (For hotter chili, add Louisiana RedHot Sauce to taste.)