CHILI CON CARNE | MEXICAN PLEASE
If you grew up with Chili then you MUST try this authentic Chili con Carne. Using dried chiles gives you a massive upgrade in flavor -- so good!
Provided by Mexican Please
Categories Soup
Prep Time 30 minutes
Cook Time 120 minutes
Yield 5
Number Of Ingredients 13
Steps:
- Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed. Roast them in the oven for 1-2 minutes or until warm and fragrant. Add the roasted chile pieces to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20 minutes or so.
- Rinse and de-stem the tomatoes. Roast them in a 400F oven for 20-30 minutes or until you need them.
- Preheat your main pot over medium-high heat along with a glug of oil. Chop up the chuck roast into 1-1.5" chunks and give it a good salting. You can discard any fat pieces that you don't want in your Chili. Sear the beef chunks in the pot until they are browning on all sides (tongs work great for this step). Once browned you can set the beef pieces aside.
- In the same pot, add a finely chopped onion along with another glug of oil. Cook the onion over medium heat until softened. Then add 4 minced garlic cloves and briefly cook. Scoop half of the onion-garlic mixture into the blender where it will become part of the chile puree. Note: if you're concerned about the garlic burning then add the 4 cups of stock to the main pot now while you work on the chile puree.
- Before draining the reconstituted chiles take a taste of the soaking liquid. If it tastes bitter to you then use stock to combine the chiles. If you like the flavor you are welcome to use the soaking liquid in place of the stock.
- Add the drained chiles to the blender along with a single roasted tomato and a single chipotle in adobo (optional). I usually cut off the stem and scrape out the seeds of the chipotle. Half of the onion-garlic mixture should already be in the blender. Add a single cup of stock (or soaking liquid) and combine well. Feel free to add a bit more liquid if it won't combine readily.
- Add the chile puree to the main pot along with: 1 tablespoon Mexican oregano, 1/2 teaspoon cumin, 1 teaspoon salt, freshly cracked black pepper, and the 4 cups of the stock if you have not already added it. Combine well and then add the seared beef pieces (along with their juices) and the remaining roasted tomatoes. I usually just plop the tomatoes in the pot and give 'em a rough chop.
- Bring this up to a simmer, cover, and let cook for 1.5-2 hours or until the beef is tender. This batch cooked for 2 hours. Note: my stove needs somewhere between low and medium-low to maintain a simmer in a covered pot.
- Towards the end of the simmer you can add the beans (optional). I added two cans of drained and rinsed black beans, 15 oz. size.
- Take a final taste for seasoning. I added more salt and another pinch of Mexican oregano, but keep in mind the salt level will depend on which stock you're using. You can optionally shred the beef chunks into smaller pieces using two forks, or you can just leave them as the larger chunks.
- You can also adjust the consistency of the Chili at this point if you want. To thin it out, simply add 1-2 cups of stock. To thicken it up you can use a cornstarch slurry. In a small bowl whisk together a few tablespoons of cornstarch and equal parts cold water. Once combined add the mixture to the Chili and it will thicken up considerably. More on using cornstarch to thicken soups and sauces.
- Serve immediately. I served this batch plain Jane, but optional garnishes include Mexican Crema, freshly chopped cilantro, crispy tortilla strips, and a squeeze of lime.
- Store leftovers in an airtight container in the fridge where it will keep for a few days.
Nutrition Facts : Calories 495 kcal, CarbohydrateContent 35 g, ProteinContent 42 g, FatContent 23 g, SaturatedFatContent 9 g, CholesterolContent 125 mg, SodiumContent 1575 mg, FiberContent 12 g, SugarContent 13 g, ServingSize 1 serving
AWARD WINNING CHILI CON CARNE RECIPE | ALLRECIPES
This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.
Provided by CHEFJIMMY
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Total Time 2 hours 35 minutes
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Yield 8 servings
Number Of Ingredients 22
Steps:
- Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
- Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
- Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
- In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.
Nutrition Facts : Calories 494.6 calories, CarbohydrateContent 29.1 g, CholesterolContent 85.8 mg, FatContent 27.2 g, FiberContent 7.5 g, ProteinContent 31.6 g, SaturatedFatContent 8.9 g, SodiumContent 1211.6 mg, SugarContent 9.2 g
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CHILI CON CARNE AUTHENTIC RECIPE | TASTEATLAS
Adapted from the library of The Institute of Texan Cultures, the following recipe is the one used by the Chili Queens of San Antonio, although slightly adapted to today’s standards and measures. Chili in itself is a pretty simple and easy dish to make. The things to be mindful of is to wear gloves when handling those hot chilies, and if you’d like to add beans to the dish, make sure you follow the original recipe and cook and serve those separately.
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Category Soups, Stews and Chili Recipes, Chili Recipes, Beef Chili Recipes
Calories 494.6 calories per serving
- In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.
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Calories 342 per serving
- Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.
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Adapted from 1953 A Bowl of Red by Frank X. Tolbert, a Texas journalist and historian, this recipe follows the rules of a true, original chili, meaning no beans, no tomatoes, no onions, and no “fillers”. The chile pods are precooked then added to the dish and, if desired, for extra spiciness, more chile pods can be added a few minutes before the meal is finished.
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