Chile con carne

My take on this wonderful dish, inspired by a visit to New Mexico. The chile powder makes all the difference, make sure you get a high quality product that contains just ground chilies. Some “supermarket” chili powders also contain cumin and other spices, but I’d rather add those myself. No, that’s not a spelling error, it is common (although not universal) for pure ground chile peppers to be called “chile” powder and the spice mix to be called “chili” powder.

If someone tells you that “real” chile con carne does not have beans or tomato in it, smile kindly and pat them on the head.

2 TB vegetable oil or bacon fat
1-1/2 lbs boneless chuck
1 c diced onion
1 c diced red and/or green bell peppers
4 cloves garlic minced
5-6 TB chili powder
2 tsp dried oregano, preferably Mexican
2 tsp ground cumin
1/2 tsp ground cinnamon
2-16 oz cans diced tomatoes with juice
1/2 oz baking chocolate, chopped.
2 tsp sugar
2-16 oz cans pinto beans
1-16 oz can red kidney beans.

Trim the beef of fat and gristle and cut into 1 inch cubes. In 2 batches, zap in a food processor until minced but not ground. You might want to stop 5-10 seconds before you would if you were making hamburger.

Heat the oil over high heat in a heavy Dutch oven until smoking. Add the beef and stir until it loses its pink color. Don’t worry if the meat gives off some liquid. Add the chopped vegetables and reduce heat to medium high, Cook for a few minutes, stirring. Add the spices and stir for a minute or so. Add the tomatoes, chocolate, and sugar and stir. Reduce heat and simmer for 1 hour, adding water as necessary to maintain a medium-thick consistency. Add the drained beans and simmer for 1/2 hour. Correct salt and serve.

Explore posts in the same categories: Beef, Stews

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