Easy beef chilli (chilli con carne) recipe  Share this recipe on FacebookA simple, delicious, easy to make beef chilli without beans, great with tortilla chips, flour tortillas or rice.
Preparation time: 20 minutes, Cooking time: 240 minutes, Serves: 6 - 8
Ingredients 4 Chipotle chiles
2 Ancho chiles
2 Guajille chiles
1 lb (500 g) ground beef
2 Tbsp olive oil
1 medium onion chopped
2 garlic cloves, minced
1 tsp ground cumin
2 Tbsp mild chile powder (substitute with sweet paprika)
2 tsp sweet paprika
2 tsp dried oregano
Salt and black pepper to taste
12 oz. (340 g) canned chopped tomatoes
3 cups beef stock
Directions Rehydrate the chiles by soaking them in hot water for 15 minutes. Remove the seeds and stems and roughly chop them. Put them into a blender, add a bit of water (3 or 4 tablespoons) and process until you get a smooth puree (add more water as needed).
In a deep, heavy pot over high heat add the olive oil, bring to a heat and add the ground beef. Cook the beef until the well brown (8 to 10 minutes), stirring constantly and breaking up any lumps that form.
Add the onion to the beef and continue cooking for 3 to 4 minutes until the onion is soft. Add the garlic, cumin, chile powder, paprika and dried oregano and cook for 1 to 2 minutes more. Season with salt and black pepper to taste, add the tomatoes and cook for 10 minutes more over medium high heat. Add the beef stock, bring to a boil, lower heat and simmer covered for 3 to 3 1/2 hours.
Uncover and continue cooking until the liquid evaporates and the chili has the desired consistency.
Remove from the heat and let it come to room temperature.
Serve on warm flour tortillas, over rice or with tortillas chips with sour cream and cheese.
Notes and tips You can substitute any of the dried chiles with whatever chiles you have. Just keep in mind that substituting chiles or increasing/decreasing the quantities might result in a hotter/milder beef chile. You can always taste the chile a few minutes before removing it from the heat and adjusting with more salt, black pepper and cayenne pepper if you want it hotter.
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