Mexican recipes
Chili con carne
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135 min
Serves 8
Mexican
Ingredients
- 2 lb stewing beef (cut into about 1 inch cubes) 905 g stewing beef (cut into about 1 inch cubes)
- 8 oz tomato sauce 225 g tomato sauce
- 2 cup beef broth 480 ml beef broth
- 1 cup water 240 ml water
- Spice mixture 1 Spice mixture 1
- 1 tbsp onion powder 15 ml onion powder
- 2 tsp garlic powder 9.9 ml garlic powder
- 1 tbsp sweet paprica 15 ml sweet paprica
- 1 package Sazon Goya 1 package Sazon Goya
- 1/4 tsp black pepper 1.2 ml black pepper
- 1 tbsp chili powder 15 ml chili powder
- 1/2 tsp cayenne pepper 2.5 ml cayenne pepper
- Spice mixture 2 Spice mixture 2
- 1 tbsp chili powder 15 ml chili powder
- 4 tbsp Gebhardt's chili powder (or any other mild chili powder) 59 ml Gebhardt's chili powder (or any other mild chili powder)
- 1 tsp ground cumin 4.9 ml ground cumin
- 1/4 tsp black pepper 1.2 ml black pepper
- Spice mixture 3 Spice mixture 3
- 1 tsp onion powder 4.9 ml onion powder
- 1 tbsp Gebhardt's chili powder 15 ml Gebhardt's chili powder
- 1 tsp ground cumin 4.9 ml ground cumin
- 1/4 tsp cayenne pepper 1.2 ml cayenne pepper
- 1 tsp salt 4.9 ml salt
Method
In a saucepan or skillet over medium to high heat, add the beef in batches and brown on all sides.
Drain liquid from the saucepan and return all the beef. Add the beef broth, tomato sauce and water and cook uncovered, over low heat for 30 minutes.
Add spice mixture #1 and cook over medium heat, uncovered for 1 hour.
Add spice mixture #2 and cook for 45 minutes.
Add spice mixture #3 and cook for 30 minutes more.
Taste and adjust with salt and chili powder, as desired.
The chili will taste even better if refrigerated overnight. In this case, reheat the chili and serve hot.
Drain liquid from the saucepan and return all the beef. Add the beef broth, tomato sauce and water and cook uncovered, over low heat for 30 minutes.
Add spice mixture #1 and cook over medium heat, uncovered for 1 hour.
Add spice mixture #2 and cook for 45 minutes.
Add spice mixture #3 and cook for 30 minutes more.
Taste and adjust with salt and chili powder, as desired.
The chili will taste even better if refrigerated overnight. In this case, reheat the chili and serve hot.
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