Thursday, October 27, 2011

Chili Con Carne

The original recipe is from the Joy of Cooking, and the first time I modified it was in 1997.  I initially modified and made the Chili Con Carne for Chef Morris Starr, my brother.  The Chef was trying to teach me too cook, and I won a Halloween chili cook off with another altered version of the books recipe.  In 1997, I used ground beef from a butcher, compared to the beef I use now.  I use organic ground beef 95% lean and organic ground turkey white meat.  My brother passed away two years ago on November 6, 2009, so, it is with great honor I share the recipe for Chef Moe's Chili Con Carne.

Chef Moe’s Chili Con Carne

Number of Servings:
         8 - 12  


2 pounds of meat: lean ground beef or meat(s) of your choice
canola oil to coat the pan or a fat of choice 
1 cup of chopped white onions or add more to your taste
add chopped garlic cloves to your tasting
3 - 4 cups of unsalted kidney beans
1 can of unsalted whole tomatoes add more if needed
add chili powder to taste
add a dash of cayenne pepper powder 
Chef Justin Wilson used to say Cay-enne Pepperr Whew-wee
2 - 3 bay leafs
add red wine to your tasting
add brown to your tasting
add water: gauge your liquid.
dashes of salt to taste
dashes of pepper to taste

Prep Instructions:

Heat a large skillet over medium-high heat; add the oil, add meat, stir meat, then add the onions, salt, garlic, stirring often.


In a stockpot add in the meat, onions, garlic, and renderings, and stir. Then add in bay leaf, tomatoes and its juice, wine, sugar, and water. Bring liquid to a simmering boil, then lower heat, and add in kidney beans, salt, chili powder and cayenne, add salt and pepper to taste. Why add kidney beans last, they’re usually precooked. I let it sit and cool then place in the refrigerator all day, and then serve at night or the next day.


Serve with oyster crackers or a grilled cheese sandwich.  Cut extra onions and good shredded cheddar cheese to sprinkle on top and melt in the cheese. I enjoy good conversations; good food, good music, and good friends.

Bon Appetite everyone…


The modified recipe was yummy, and I made it during the snowstorm on Wednesday with grilled chicken, and one with beef for my nephew. I froze other portions for other snowy days. I felt as if my brother was watching over me as I made the chili.  My mom helped, she showed me how to chop garlic in food processors similar to using a knife, and it’s all about texture. I added a dash of salt to my portion.  I used chicken broth in one and the consistency did change to more a liquid, and it was yummy.  

Many nutritional benefits; I took away heavy marbled beef that’s hard to digest. The caloric change was enormous and for me with my dieting that’s important. I also learned to cook, that’s something I am not good at but a necessity to live.  I spent time with my mom, that’s priceless, and we talked about my brother. The chili might have one “golden tear” (Midrash, 13th Century). 

I would make it again, and I would re-modify many different recipes for health by eliminating saturated fats, and salt reductions.  The Joy of Cooking has many cool recipes, but many fats, salts, and sugars are excessive in some of the recipes. I can rely on my brothers friends other chefs, and they will help me.  The network is amazing and I cannot think of a better way to honor my brothers memory then to cook. 

Bon Appetite


  1. Food forms great friendships and recipes are meant to be shared. Eat well Kostika Clan...