Mexican recipes
The best chili con carne
5 (1)
310 min
Serves 8
Mexican
Ingredients
- 6 Chipotle chilies 6 Chipotle chilies
- 3 Ancho chilies 3 Ancho chilies
- 3 Guajillo chilies 3 Guajillo chilies
- 4 slice bacon 4 slice bacon
- 2 lb beef chuck (cut into 1/4 - 1/2 inch cubes) 905 g beef chuck (cut into 1/4 - 1/2 inch cubes)
- 2 tbsp olive oil 30 ml olive oil
- 1 medium onion diced 1 medium onion diced
- 3 clove garlic (crushed) 3 clove garlic (crushed)
- 1 can diced tomatoes (440 g) 1 can diced tomatoes (440 g)
- 1 (33 cl) bottle of beer 1 (33 cl) bottle of beer
- 1 cup water 240 ml water
- 1/4 tsp cinnamon 1.2 ml cinnamon
- 3–4 clove allspice (crushed) 3–4 clove allspice (crushed)
- 3/4 tbsp cumin 11 ml cumin
- 1 tbsp mild chili powder (Gebhardt's or similar) 15 ml mild chili powder (Gebhardt's or similar)
- 1 tsp dried oregano 4.9 ml dried oregano
- 1/2 tsp cayenne pepper (or to taste) 2.5 ml cayenne pepper (or to taste)
- Salt and black pepper to taste Salt and black pepper to taste
- 2 packets Sazon Goya 2 packets Sazon Goya
- 1 tbsp minced onion 15 ml minced onion
- 1 can red kidney beans (400 g) 1 can red kidney beans (400 g)
Method
Heat the dried chilies on a cast-iron skillet or frying pan over medium heat for a 2 to 3 minutes per side. Remove from the pan, add into a bowl and cover with hot water. Soak for 30 minutes.
In a large heavy pot add the bacon and fry for 3 to 4 minutes. Remove from the cooking pot and set aside, leaving the bacon fat in the pot. Add one or two tablespoons of olive oil in the pot and add the ground beef. Cook for 5 to 6 minutes over medium heat, stirring occasionally until the beef is brown on all sides (you may have to brown the beef in two or more batches, if necessary).
Remove the browned beef from the pot and add the onions. Cook on medium heat until soft and translucent. Add the garlic and cook for one more minute. Return the beef back into the pot, cut the bacon into small pieces and add it to the pot. Add the beer, water, tomatoes, cinnamon, chili powder, allspice, cumin and cayenne pepper (if using). Season with salt and black pepper to taste. Lower heat and continue cooking until the chilies are ready.
When the chilies are ready (after 30 minutes of soaking), cut them in half, discard the seeds and put in a blender. Add 1 cup of fresh water and pulse until you get a smooth puree. Pour the chili puree into the cooking pot, stir well and increase the heat until the mixture comes to a boil. Add the Sazon Goya and minced onion, stir well, lower heat, cover and simmer for 5 hours.
Uncover and add the red kidney beans. Stir well and crush a few of the beans with the back of the spoon (this will thicken the chili). Cook for 30 more minutes and remove from the heat. The chili is now ready.
Serve on top of rice or with jacket potatoes topped with sour cream.
In a large heavy pot add the bacon and fry for 3 to 4 minutes. Remove from the cooking pot and set aside, leaving the bacon fat in the pot. Add one or two tablespoons of olive oil in the pot and add the ground beef. Cook for 5 to 6 minutes over medium heat, stirring occasionally until the beef is brown on all sides (you may have to brown the beef in two or more batches, if necessary).
Remove the browned beef from the pot and add the onions. Cook on medium heat until soft and translucent. Add the garlic and cook for one more minute. Return the beef back into the pot, cut the bacon into small pieces and add it to the pot. Add the beer, water, tomatoes, cinnamon, chili powder, allspice, cumin and cayenne pepper (if using). Season with salt and black pepper to taste. Lower heat and continue cooking until the chilies are ready.
When the chilies are ready (after 30 minutes of soaking), cut them in half, discard the seeds and put in a blender. Add 1 cup of fresh water and pulse until you get a smooth puree. Pour the chili puree into the cooking pot, stir well and increase the heat until the mixture comes to a boil. Add the Sazon Goya and minced onion, stir well, lower heat, cover and simmer for 5 hours.
Uncover and add the red kidney beans. Stir well and crush a few of the beans with the back of the spoon (this will thicken the chili). Cook for 30 more minutes and remove from the heat. The chili is now ready.
Serve on top of rice or with jacket potatoes topped with sour cream.
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