L.J's Chili Con Carne Y Judia

This is not a 30-minute weeknight chili. L.J.'s chili con carne y judia is a marathon project with 4 pounds of beef and 2 pounds of pork that marinate overnight in tomatoes, lemon juice, mushrooms, and crushed chiles. The next day, the meat browns, returns to the pot with everything, and slow simmers for 3 hours before the four kinds of beans even join the party.

The plantain (or banana plus potato substitute) is the signature move. Plantain breaks down during the long simmer and adds a subtle sweetness and creamy body that no amount of tomato paste can replicate. Combined with the molasses and Hungarian paprika, the result has the deep solid heat the recipe note warns about, not the superficial body heat of just dumping in more hot sauce.

Serve in deep bowls with chopped raw onion, shredded sharp cheddar, and a dollop of sour cream. Crusty cornbread on the side soaks up every drop of the deeply spiced broth.

Pro Tips

• Cook with the lid off as written. A covered pot traps steam and keeps the chili thin.
• If using banana plus potato as the plantain substitute, mash both well before adding. Whole pieces won’t break down.
• Brown the marinated meat in batches. Overcrowded skillets steam instead of sear and you lose the maillard reaction.
• Resist adding hot sauce at the table. The recipe is calibrated, and surface heat from hot sauce flattens the deeper layered spice.

Variations

• Swap one can of beans for black beans for a darker, smokier profile.
• Add 2 squares of unsweetened chocolate with the spices for a Oaxacan-style depth.
• Stir in a bottle of dark beer at the start of the simmer instead of some of the tomato liquid for a richer braised flavor.