Mexican recipes
Chipotle chilli con carne (beef chilli with Chipotle chiles)
Ingredients
- 2 tbsp olive oil 30 ml olive oil
- 2 lb beef shoulder (or similar cut; cut in 1/2 inch cubes) 905 g beef shoulder (or similar cut; cut in 1/2 inch cubes)
- 1 tbsp olive oil 15 ml olive oil
- 1 large onion, finely chopped 1 large onion, finely chopped
- 1 (400g or 4oz) can diced or whole tomatoes with juice 1 (400g or 4oz) can diced or whole tomatoes with juice
- 2 cup beef broth 480 ml beef broth
- 3–4 cup beef stock (use as much as needed while cooking) 720–960 ml beef stock (use as much as needed while cooking)
- 1st batch 1st batch
- 2 dried Ancho chiles, rehydrated (see directions) 2 dried Ancho chiles, rehydrated (see directions)
- 6 dried Chipotle chiles, rehydrated (see directions) 6 dried Chipotle chiles, rehydrated (see directions)
- 1 tbsp minced onion 15 ml minced onion
- 1 tbsp paprica 15 ml paprica
- 1 tbsp mild chile powder (Gebhardt's or similar) 15 ml mild chile powder (Gebhardt's or similar)
- 3 garlic cloves, minced 3 garlic cloves, minced
- 1 package Sazon Goya 1 package Sazon Goya
- 1 cup from the Chipotle soaking water 240 ml from the Chipotle soaking water
- 2nd batch 2nd batch
- 1 cup beef stock 240 ml beef stock
- 1 tbsp mild chili powder 15 ml mild chili powder
- 1 tsp minced onion 4.9 ml minced onion
- 1 tsp paprica powder 4.9 ml paprica powder
- 1 tsp garlic powder 4.9 ml garlic powder
- 1 tsp dried oregano 4.9 ml dried oregano
- 1/4 tsp black pepper 1.2 ml black pepper
- 1–2 tsp salt 4.9–9.9 ml salt
- Final batch of ingredients Final batch of ingredients
- 2 (400g or 4 oz) cans red kidney beans (optional) 2 (400g or 4 oz) cans red kidney beans (optional)
- Salt, black pepper and cayenne pepper to taste Salt, black pepper and cayenne pepper to taste
- Cornstarch (optional, if the chili needs thickening) Cornstarch (optional, if the chili needs thickening)
Method
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.
Cook's notes
Comments (1)
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:<br><br><b>Chipotle beef chili recipe</b><br><br>2 Tbsp olive oil<br>3 lb beef shoulder (or similar cut), minced<br><br>1 Tbsp olive oil<br>1 large onion, finely chopped<br><br>1 (400g or 4oz) can diced or whole tomatoes with juice<br>2 cups beef broth<br><br>3-4 cups beef stock (use as much as needed while cooking)<br><br><i>1st batch</i><br>2 dried Ancho chiles, rehydrated<br>2 dried Anaheim chiles, rehydrated<br>9 dried Chipotle chiles, rehydrated<br>1 Tbsp minced onion<br>1 Tbsp paprika<br>2 Tbsp mild chili powder<br>4 garlic cloves, minced<br>1 package Sazon Goya<br>1 cup from the Chipotle soaking water<br>1 star anise (a star shaped spice with strong aniseedy flavor)<br><br><i>2nd batch</i><br>1 cup beef stock<br>1 Tbsp mild chili powder<br>1 tsp minced onion<br>1 tsp paprika powder<br>1 tsp garlic powder<br>2 tsp dried oregano<br><br>1/4 tsp black pepper<br>1-2 tsp salt<br><br><i>Final batch of ingredients</i><br><br>Salt, black pepper and cayenne pepper to taste<br>Cornstarch dissolved in water (optional, if the chili needs thickening)<br><br>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.<br><br>Enjoy
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