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  • The base number of servings for this recipe is 12
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    Chile con Carne (Chili with Meat)

    From Washington State to Maine, everyone in the U.S. loves a steaming bowl of chile con carne on a blustery, winter’s day. Quintessentially Tex-Mex, chile con carne, also known as chili, is a Texas classic, but is not found in Mexico or Latin America. Canned or powdered ingredients just won’t do, especially when making chili from scratch is so easy! This basic recipe is a great opportunity to develop your own signature flavors: adding a bit of garlic, a touch of cumin, or a cheesy topping to your chili is a good call!


    Ingredients
    4
    ounces
    dried chile chipotle
    4
    ounces
    dried chile ancho
    1
    pound
    Roma tomatoes, peeled and seeded
    1
    cup
    water
    1
    pound
    ground pork
    1
    medium onion, chopped
    4
    pounds
    ground beef, or ground venison
    *
    salt and pepper (to taste)
    Directions
    Fill a 6-quart saucepan half-full with water, add the dried chile chipotle and chile ancho and bring to a boil. After about 10 minutes, check chiles to see if they are soft.
    Using a slotted spoon, remove the chiles from the water, and remove the stems and seeds. Discard the water.
    Place all seeded chiles in a blender or food processor, and add the tomatoes and water.
    Puree well and add salt to taste.
    In a large Dutch oven or stew pot, brown the ground pork, ground beef (or venison) and onion.
    When the meat mixture is fully browned, add the pureed chiles and tomatoes.
    Season with salt and pepper.

    The base number of servings for this recipe is 12
    OK

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