Chipotle chilli con carne (beef chilli with Chipotle chiles) recipe

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Chile con carne, or chilli with meat, is one of the most popular Mexican or Tex-Mex recipes. It is basically a spicy meat stew with lots of spices. This recipe uses Chipotle chiles, a dried, smoked Jalapeno type of chile and has a great smokey flavor. The chilli takes quite some time to cook, since the meat that is being used is not tender enough - a long cooking process is therefore required to tenderize the meat. Chilli refrigerates well for 1 or 2 weeks and can be frozen for one or two months. Refrigerating chili for at least 24 hours actually improves its taste and the extra time allows for the flavors to enhance.
Preparation time: 30 minutes, Cooking time: 180 minutes, Serves: 12 



To make your life easier and save time while cooking the chilli, prepare all ingredients before you start cooking, while you are soaking the chilli peppers (see below). Chop the beef, onions and garlic, add the spices in small bowls (group them accordning to which batch of ingredients they belong to) rinse and drain the kidney beans (if using), prepare the beef stock etc. You should have all the ingredients ready to use while cooking the chili.

Ingredients

2 Tbsp olive oil
2 lb beef shoulder (or similar cut), cut in 1/2 inch cubes

1 Tbsp olive oil
1 large onion, finely chopped

1 (400g or 4oz) can diced or whole tomatoes with juice
2 cups beef broth

3-4 cups beef stock (use as much as needed while cooking)

1st batch
2 dried Ancho chiles, rehydrated (see directions)
6 dried Chipotle chiles, rehydrated (see directions)
1 Tbsp minced onion
1 Tbsp paprica
1 Tbsp mild chile powder (Gebhardt's or similar)
3 garlic cloves, minced
1 package Sazon Goya
1 cup from the Chipotle soaking water

2nd batch
1 cup beef stock
1 Tbsp mild chili powder
1 tsp minced onion
1 tsp paprica powder
1 tsp garlic powder
1 tsp dried oregano

1/4 tsp black pepper
1-2 tsp salt

Final batch of ingredients
2 (400g or 4 oz) cans red kidney beans (optional)
Salt, black pepper and cayenne pepper to taste
Cornstarch (optional, if the chili needs thickening)

Directions

Rehydrate the dried chile peppers
In a bowl add the Anchi chiles and cover with hot water. Soak for 20 to 30 minutes until soft, drain, remove seeds and stems and finely chop. Set aside.

In another bowl add the Chipotle chiles and repeat the procedure above. Drain and reserve the soaking water - It will be used in cooking the chile.

Step 1 - Brown the beef

In a deep pot over medium high heat add the olive oil and bring to a heat.Add the beef and cook, stirring often, for 5 minutes or until the beef is brown all over.

Step 2 - Cook the onion
Remove the beef and discard any liquid, if any. Return the pot to the heat, add 1 tablespoon of olive oil and add the onion. Fry for 3 to 4 minutes or until the onion is tender.

Step 3 - Cook the beef
Return the beef back into the cooking pot, add the tomatoes and 2 cups of the beef stock, bring to a boil, lower heat and simmer for about 15 minutes.

Step 4 - Add the first batch of ingredients
Add the Ancho and chipotle chiles, minced onion, garlic, Sazon Goya, paprica, chili powder, 1 cup of the reserved Chipotle chile soaking water and season with salt and black pepper. Cover and simmer for 90 minutes. Check the chili every 30 minutes or so and if it gets too dry, add more beef stock.

Step 5 - Add the second batch of ingredients
Uncover and add the beef stock, mild chili powder, paprica powder, minced onion, garlic powder and oregano. Cover and simmer for 60 minutes more, checking occationally and adding more beef stock, if needed.

Step 6 - Finish the chili
Uncover and add the red kidney beans (if using), taste and adjust with salt, black pepper and cayenne pepper to taste. Simmer uncovered for 30 minutes more, until the chile has the right consistency. If the chili is too runny (has too much liquid), dissolve 1 teaspoon of coprnstarch in cold water, pour it into the chili and stir until it thickens.

Serve the chili with rice or over corn tortilla chips, topped with cheese and pickled jalapeno slices.

Refrigerate the chili for 1 to 2 weeks or freeze it for 1 to 2 months.

Notes and tips

You can alter the spices used in the chilli according to your taste. You can reduce the quantity or remove ingredients you do not like and you can increase the quantity or even add ingredients you like. You can also adjust the heat of the chilli by adjusting the amount of cayenne pepper and Chipotle chiles used.
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Comments

This recipe is great. It is the best beef chili I have ever eaten. I did a few changes and the result was even better. Here is the modified recipe:

Chipotle beef chili recipe

2 Tbsp olive oil
3 lb beef shoulder (or similar cut), minced

1 Tbsp olive oil
1 large onion, finely chopped

1 (400g or 4oz) can diced or whole tomatoes with juice
2 cups beef broth

3-4 cups beef stock (use as much as needed while cooking)

1st batch
2 dried Ancho chiles, rehydrated
2 dried Anaheim chiles, rehydrated
9 dried Chipotle chiles, rehydrated
1 Tbsp minced onion
1 Tbsp paprika
2 Tbsp mild chili powder
4 garlic cloves, minced
1 package Sazon Goya
1 cup from the Chipotle soaking water
1 star anise (a star shaped spice with strong aniseedy flavor)

2nd batch
1 cup beef stock
1 Tbsp mild chili powder
1 tsp minced onion
1 tsp paprika powder
1 tsp garlic powder
2 tsp dried oregano

1/4 tsp black pepper
1-2 tsp salt

Final batch of ingredients

Salt, black pepper and cayenne pepper to taste
Cornstarch dissolved in water (optional, if the chili needs thickening)

The cooking method is exactly the same, the only changes I made is in the ingredients used. I also refrigerate the chili for at least 24 hours before using it. I also make more than I need and freeze for up to a month.

Enjoy
Posted by mexic_o on Sep 14, 2008, 03:35

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