Mexican recipes
Chipotle chile con carne (favorite version)
5 (1)
195 min
Serves 6 - 8
Mexican
Ingredients
- 6 to 10 Chipotle chiles (use as much as you like) 6 to 10 Chipotle chiles (use as much as you like)
- 4 - 6 Ancho chiles 4 - 6 Ancho chiles
- 4 Anaheim chiles 4 Anaheim chiles
- 2 lb beef chuck or other stewing cut (ground or finely chopped) 905 g beef chuck or other stewing cut (ground or finely chopped)
- 8 slice bacon (thinly sliced) 8 slice bacon (thinly sliced)
- 2 tbsp olive oil 30 ml olive oil
- 2 medium onions, finely chopped 2 medium onions, finely chopped
- 5 garlic cloves, minced 5 garlic cloves, minced
- First batch First batch
- 1 tsp minced onion 4.9 ml minced onion
- 1 tbsp mild chile powder (substitute with paprika) 15 ml mild chile powder (substitute with paprika)
- 1 tbsp paprika 15 ml paprika
- 1 package Sazon Goya 1 package Sazon Goya
- 1 cup beef broth 240 ml beef broth
- Salt and black pepper Salt and black pepper
- Second batch Second batch
- 1 3/4 lb chopped tomatoes (2 x 400 g cans) 800 g chopped tomatoes (2 x 400 g cans)
- 1 cup beef broth 240 ml beef broth
- 1 tbsp mild chile powder 15 ml mild chile powder
- 1 tbsp paprica 15 ml paprica
- 2 tsp dried oregano 9.9 ml dried oregano
- 1 package Sazon Goya 1 package Sazon Goya
- 1 3/4 lb red kidney beans (2 x 400 g cans) 800 g red kidney beans (2 x 400 g cans)
Method
Prepare the chili puree
Put the dried chiles in a bowl and cover with hot water. Let them sit for about 30 minutes.
When the dried chiles have been soaked for 30 minutes, remove them, discard and soaking water, slic them in half and remove any veins and seeds. Put the chiles in a blender and add 1 cup of fresh water. Process until you get a smooth puree.
Make the chili
In the meantime, in a deep, heavy bottom cooking pot over medium high heat add the chopped bacon and cook until crispy. Remove the bacon and set aside. Add the beef, in batches, and brown well. Remove beef from the pot.
In the same pot, add the olive oil and saute the onions and garlic until the onion is tender. Return the bacon and browned beef to the pot and stir well. Add the first batch of ingredients, season with salt and black pepper to taste and stir well. Set heat to low, cover and simmer for 30 minutes.
Uncover and add the chili puree and second batch of ingredients. Stir well, cover again and simmer for 2 more hours.
Add the red kidney beans (you can mash half of the beans with the back of a spoon to achieve a thicker consistency) and stir well into the chili. Taste and adjust with salt, black pepper and cayenne pepper to taste. Cover again and cook for 30 minutes more.
Serve the chili on top of rice, wrapped in flour tortillas with guacamole and sour cream, or on top of tortillas chips, topped with melted cheese and pickled jalapeno slices.
The chili refrigerates for 2 to 3 days or freezes for 3 to 4 months.
Put the dried chiles in a bowl and cover with hot water. Let them sit for about 30 minutes.
When the dried chiles have been soaked for 30 minutes, remove them, discard and soaking water, slic them in half and remove any veins and seeds. Put the chiles in a blender and add 1 cup of fresh water. Process until you get a smooth puree.
Make the chili
In the meantime, in a deep, heavy bottom cooking pot over medium high heat add the chopped bacon and cook until crispy. Remove the bacon and set aside. Add the beef, in batches, and brown well. Remove beef from the pot.
In the same pot, add the olive oil and saute the onions and garlic until the onion is tender. Return the bacon and browned beef to the pot and stir well. Add the first batch of ingredients, season with salt and black pepper to taste and stir well. Set heat to low, cover and simmer for 30 minutes.
Uncover and add the chili puree and second batch of ingredients. Stir well, cover again and simmer for 2 more hours.
Add the red kidney beans (you can mash half of the beans with the back of a spoon to achieve a thicker consistency) and stir well into the chili. Taste and adjust with salt, black pepper and cayenne pepper to taste. Cover again and cook for 30 minutes more.
Serve the chili on top of rice, wrapped in flour tortillas with guacamole and sour cream, or on top of tortillas chips, topped with melted cheese and pickled jalapeno slices.
The chili refrigerates for 2 to 3 days or freezes for 3 to 4 months.
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