{"product_id":"chile-mojo-original-chili-con-carne-kit-420gm","title":"Chile Mojo Original Chili con Carne Kit 230gm","description":"\u003ch3 data-path-to-node=\"3\"\u003eThe Original San Antonio \"Chili Queens\" Recipe\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003eIngredients:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Meat:\u003c\/b\u003e 1kg beef chuck (or bottom round\/bollar) and 500g pork shoulder. \u003ci data-path-to-node=\"5,0,0\" data-index-in-node=\"74\"\u003eNote: Keep the fat.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Render:\u003c\/b\u003e 1\/3 cup lard (pork fat) and 1\/3 cup suet (beef kidney fat).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Aromatics:\u003c\/b\u003e 3 medium onions, large-diced.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,3,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eThe Liquid:\u003c\/b\u003e 1.5 litres of water (or a 50\/50 mix with peeled tomatoes if you insist on the modern tweak).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,4,0\"\u003e\u003cb data-path-to-node=\"5,4,0\" data-index-in-node=\"0\"\u003eThe \"Simmerin' Sack\" Components:\u003c\/b\u003e * Dried Ancho, New Mexico, and Pequin chiles (remove stems\/seeds).\u003c\/p\u003e\n\u003cul data-path-to-node=\"5,4,1\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,4,1,0,0\"\u003eGarlic flakes, toasted cumin seed, toasted coriander seed, black pepper, celery seed, and bay leaf.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,5,0\"\u003e\u003cb data-path-to-node=\"5,5,0\" data-index-in-node=\"0\"\u003eThe Finish:\u003c\/b\u003e Corn Tortilla Masa, Mexican Oregano, chives, and sage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-path-to-node=\"6\"\u003e\n\u003ch3 data-path-to-node=\"7\"\u003eThe Method\u003c\/h3\u003e\n\u003col start=\"1\" data-path-to-node=\"8\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,0,0\"\u003e\u003cb data-path-to-node=\"8,0,0\" data-index-in-node=\"0\"\u003eRender the Fat:\u003c\/b\u003e Cut the meat. If there are any big pieces of fat or rind, toss them into a cold pot and bring to medium heat until the fat renders out. Use this as your cooking fat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,1,0\"\u003e\u003cb data-path-to-node=\"8,1,0\" data-index-in-node=\"0\"\u003eSear:\u003c\/b\u003e Brown your meat in the rendered lard and suet in small batches. Don't crowd the pan. Once browned, add your onions and sauté until translucent.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,2,0\"\u003e\u003cb data-path-to-node=\"8,2,0\" data-index-in-node=\"0\"\u003eThe Initial Simmer:\u003c\/b\u003e Add your water (or water\/tomato mix) and the Simmerin' Sack spices. Bring to a boil, then immediately drop to a low, lazy simmer. Cover and set your timer for \u003cb data-path-to-node=\"8,2,0\" data-index-in-node=\"179\"\u003e2 hours\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,0\"\u003e\u003cb data-path-to-node=\"8,3,0\" data-index-in-node=\"0\"\u003eThe Chile Paste:\u003c\/b\u003e While the meat is simmering, take your dried chiles.\u003c\/p\u003e\n\u003cul data-path-to-node=\"8,3,1\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,1,0,0\"\u003e\u003ci data-path-to-node=\"8,3,1,0,0\" data-index-in-node=\"0\"\u003eOptional:\u003c\/i\u003e Give them a quick flash in a hot pan until aromatic (don't burn them).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,1,1,0\"\u003eSoak them in a bowl of the hot cooking liquid from the pot until soft.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,1,2,0\"\u003ePuree the chiles into a smooth paste.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,1,3,0\"\u003eAdd this paste and the whole Pequin \"fireballs\" into the main pot.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,4,0\"\u003e\u003cb data-path-to-node=\"8,4,0\" data-index-in-node=\"0\"\u003eThe Final Bind:\u003c\/b\u003e Once the meat is fork-tender, whisk in the Finishing Pack (Masa, Oregano, Chive, Sage). Bring it back to a gentle boil just long enough to thicken the sauce to a rich, glossy gravy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr data-path-to-node=\"9\"\u003e\n\u003ch3 data-path-to-node=\"10\"\u003eService\u003c\/h3\u003e\n\u003cp data-path-to-node=\"11\"\u003eServe it in a bowl. No frills. If you’re being a purist, a piece of plain bread is all you need to mop up the bottom of the bowl.\u003c\/p\u003e","brand":"Chile Mojo","offers":[{"title":"Default Title","offer_id":42640673407188,"sku":"MOJ420CCC","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/products\/76E0163B-76DC-4565-81A2-B3B11A03FC7C.jpg?v=1764895990","url":"https:\/\/www.chilemojo.com.au\/es\/products\/chile-mojo-original-chili-con-carne-kit-420gm","provider":"Chile Mojo","version":"1.0","type":"link"}