Chipotle chile con carne (favorite version) recipe
Share this recipe on FacebookA favorite beef chili recipe, this one is made with chipotle, ancho and anaheim chiles, beef, bacon and a bunch of herbs and spices. This chili is not hot and is great for parties. If you want to make it hotter increase the amount of Chipotle chiles used and/or add some cayenne pepper.
Preparation time: 15 minutes, Cooking time: 180 minutes, Serves: 6 - 8
Ingredients
6 to 10 Chipotle chiles (use as much as you like)
4 - 6 Ancho chiles
4 Anaheim chiles
2 lb beef chuck or other stewing cut, ground or finely chopped
8 slices of bacon, thinly sliced
2 Tbsp olive oil
2 medium onions, finely chopped
5 garlic cloves, minced
First batch
1 tsp minced onion
1 Tbsp mild chile powder (substitute with paprika)
1 Tbsp paprika
1 package Sazon Goya
1 cup beef broth
Salt and black pepper
Second batch
800 g (2 x 400 g cans) chopped tomatoes
1 cup beef broth
1 Tbsp mild chile powder
1 Tbsp paprica
2 tsp dried oregano
1 package Sazon Goya
800 g (2 x 400 g cans) red kidney beans
Directions
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.
