Mexican recipes
Extra hot chili con carne
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195 min
Serves 8
Mexican
Ingredients
- 1/2 tbsp oregano 7.4 ml oregano
- 1 tbsp paprika 15 ml paprika
- 4 tbsp chili powder 59 ml chili powder
- 2 tbsp cumin powder 30 ml cumin powder
- 2 tbsp instant beef bouillon 30 ml instant beef bouillon
- 2 cup beef or chicken stock 480 ml beef or chicken stock
- 1 cup water 240 ml water
- 1/4 cup olive oil 60 ml olive oil
- 2 lb ground beef (chuck or similar cut) 905 g ground beef (chuck or similar cut)
- 1 lb chorizo sausage or similar 455 g chorizo sausage or similar
- 1 large onions, chopped 1 large onions, chopped
- 5 clove garlic (minced) 5 clove garlic (minced)
- 1/8 cup sliced jalapeno chili 30 ml sliced jalapeno chili
- 1/2 tbsp crushed dried habanero peppers 7.4 ml crushed dried habanero peppers
- 1/2 tbsp sugar 7.4 ml sugar
- 1/2 tsp coriander 2.5 ml coriander
- 1/2 tbsp Tabasco sauce 7.4 ml Tabasco sauce
- 1/2 cup tomato sauce 120 ml tomato sauce
- 2 can chili beans with gravy 2 can chili beans with gravy
- Salt to taste Salt to taste
Method
In a Dutch oven over medium heat add the oregano, paprika, cumin powder, chili powder, beef bouillon, beef or chicken stock and water. Bring to a boil, reduce heat and simmer.
In a large frying pan heat the olive oil and brown the ground chuck and chorizo sausage in batches, until all the meat is done.
Add the browned meat to the Dutch oven using a slotted spoon (to drain off any fat). Stir well.
In the same frying pan, saute the onion, garlic, and jalapeno chili until soft. Add to the Dutch oven, stir and simmer for 2 hours.
Add the rest of the ingredients (hababero chili, sugar, coriander, Tabasco sauce, tomato sauce, chili beans and salt) and simmer for 1 hour more. Stir every now and then and if the sauce becomes too thick and dry, add a bit of water.
In a large frying pan heat the olive oil and brown the ground chuck and chorizo sausage in batches, until all the meat is done.
Add the browned meat to the Dutch oven using a slotted spoon (to drain off any fat). Stir well.
In the same frying pan, saute the onion, garlic, and jalapeno chili until soft. Add to the Dutch oven, stir and simmer for 2 hours.
Add the rest of the ingredients (hababero chili, sugar, coriander, Tabasco sauce, tomato sauce, chili beans and salt) and simmer for 1 hour more. Stir every now and then and if the sauce becomes too thick and dry, add a bit of water.
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