The best chili con carne recipe
Share this recipe on FacebookThis is the best chili con carne recipe by far. It is based on the
Chili con carne (best version) recipe but has a several modifications, mainly by using bacon, dried chillies, beer and some extra spices. The chili freezes well - it actually tastes better after 24 hours. It can be served with Mexican fried rice or jacket potatoes and sour cream.
Preparation time: 10 minutes, Cooking time: 300 minutes, Serves: 8
This chili con carne is also a great topping for nachos. Just lay a
serving platter with corn tortillas, top first with the chilli, then with
grated cheese and jalapeno slices (optional) and heat in the microwave
for 1 to 2 minutes on high heat, until the cheese melts. Top with guacamole
and/or sour cream and serve hot.
Ingredients
6 Chipotle chilies
3 Ancho chilies
3 Guajillo chilies
4 slices of bacon
2 lb beef chuck, cut into 1/4 - 1/2 inch cubes
2 Tbsp olive oil
1 medium onion diced
3 cloves garlic, crushed
1 can (440 g) diced tomatoes
1 (33 cl) bottle of beer
1 cup water
1/4 tsp cinnamon
3 - 4 cloves allspice, crushed
3/4 Tbsp cumin
1 Tbsp mild chili powder (Gebhardt's or similar)
1 tsp dried oregano
1/2 tsp cayenne pepper (or to taste)
Salt and black pepper to taste
2 packets Sazon Goya
1 Tbsp minced onion
1 can (400 g) red kidney beans
Directions
Heat the dried chilies on a cast-iron skillet or frying pan over medium heat for a 2 to 3 minutes per side. Remove from the pan, add into a bowl and cover with hot water. Soak for 30 minutes.
In
a large heavy pot add the bacon and fry for 3 to 4 minutes. Remove from
the cooking pot and set aside, leaving the bacon fat in the pot. Add one or two
tablespoons of olive oil in the pot and add the ground
beef. Cook for 5 to 6 minutes over medium heat, stirring occasionally until the beef is brown on all
sides (you may have to brown the beef in two or more batches, if necessary).
Remove
the browned beef from the pot and add the onions. Cook on medium heat
until soft and translucent. Add the garlic and cook for one more
minute. Return the beef back into the pot, cut the bacon into small pieces and add it to the pot. Add the beer,
water, tomatoes, cinnamon, chili powder, allspice, cumin and cayenne pepper (if using). Season with salt and black pepper to taste. Lower heat and continue cooking until the chilies are ready.
When the chilies are ready (after 30 minutes of soaking), cut them in half, discard the seeds and put in a blender. Add 1 cup of fresh water and pulse until you get a smooth puree. Pour the chili puree into the cooking pot, stir well and increase the heat until the mixture comes to a boil. Add the Sazon Goya and minced onion, stir well, lower heat, cover and simmer for 5 hours.
Uncover and add the red kidney beans. Stir well and crush a few of the beans with the back of the spoon (this will thicken the chili). Cook for 30 more minutes and remove from the heat. The chili is now ready.
Serve on top of rice or with jacket potatoes topped with sour cream.
