Chili con Carne
TIME/SERVINGS
Total: 25 mins
Active: 25 mins
Makes: 8 to 10 servings (about 2 quarts)
By Lighter | Hacked from Chili con Carne
This is a simple edit that my Texas blood insists upon making without even trying this specific recipe! “Ground” anything is, it’s, well, it just shouldn’t be done! Particularly since the rest of the recipe and ingredients make perfect sense.
What to buy: Ancho chiles are commonly used in Tex-Mex cooking; ancho chile powder can be found in most gourmet grocery stores and Latin markets. If you are having a hard time finding it, you can substitute regular chile powder, but check the ingredients, because many brands have salt and garlic added and will therefore change the flavor of the dish.
Chipotles are dried, smoked jalapeño peppers. We call for the canned variety, chipotles en adobo, packed in a spiced tomato sauce. Look for them in the Latin section of your supermarket.
3 pounds chuck roast cut into 1/2” bits
2 medium white onions, coarsely chopped
8 medium garlic cloves, finely chopped
1/4 cup ground ancho chile powder
2 teaspoons ground cumin powder
1 (15-ounce) can puréed tomatoes
1 (15-ounce) can diced tomatoes, juices reserved
2 chipotles en adobo, finely chopped
2 tablespoons plus 1 teaspoon kosher salt
- Heat a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat for 2 to 3 minutes. Add meat, onions, garlic, ancho chile powder, and cumin powder, and stir to combine and break meat into small pieces. Cook, stirring occasionally, until meat is well browned with no pink remaining, about 10 minutes.
- Stir in tomatoes with juices, chipotles, and salt, and reduce heat to medium. Let simmer, stirring occasionally, until warmed through, about 10 minutes. Season with freshly ground black pepper and more salt as needed.
Member recipes are not tested by the CHOW food team.
COMMENTS | ADD YOUR OWN
I agree with your hack - this California boy hasn't used ground beef in chili for several decades.
Suggestion - yellow onions might add a subtle sweetness.
Question - is that too much tomato and juice?
Suggestion - a little powdered NM and arbol chile wouldn't hurt.
I felt bad jumping on a recipe I hadn't tried so I did a batch last weekend. Except for the cut up chuck I followed the recipe. I liked it. "Lighter" than a lot of chilies. Yes, on the tomatoes. I'd guess that much puree was necessary to "glue" together the ground beef. I'll hold off on it next time. I used myan gold onions - imitation vidalias. Next time I'll give a try to the NM and arbol chilies.