Hearty Homestyle Chile Con Carne

Name: Hearty Homestyle Chile Con Carne
Prep time: 45 min
Cook time: 2 h 45 min
Total time: 3 h 30 min
Yield: 6 serving
Ingredients: 8 Guajillo or New Mexico chiles; 2 cups hot water; 1-2 chipotle peppers in adobo sauce; 3 large cloves garlic; ¾ cup water; 1 pound pinto beans; 1½ pounds ground round; 1 large onion; 1 green pepper; 2½ tablespoons ground cumin; 2 teaspoons kosher salt; ¾ teaspoon black pepper; 1½ cups low sodium beef broth; 1 ounce can diced tomatoes in juice; ½ cup chile paste; 1-2 tablespoons adobo sauce; 1 tablespoon dried oregano; chopped cilantro; sliced green onions; Cheddar or Monterey Jack cheese; sour cream; fresh cilantro

User Reviews

4.6

27 reviews

Excellent

Prep Time
45 mins
Cook Time
2 hrs 45 mins
Total Time
3 hrs 30 mins
Servings
6
Calories
385 kcal
Course
Main Course
Cuisine
Mexican

Hearty Homestyle Chile Con Carne

Andrew Underwood

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A flavorful but not overly spicy pot of chili with dried Mexican chiles and chipotle peppers, blended to a gorgeous chile paste. This hearty meal starts with a bag of dried Pinto beans, so it's best to soak the beans the night before.

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Ingredients

Servings

For The Chile Paste:

8 Guajillo or New Mexico chiles dried
2 cups hot water (not boiling)
1-2 chipotle peppers in adobo sauce (depends on how much spice you like)
3 large cloves garlic
¾ cup water

For The Chili:

1 pound pinto beans dried
1½ pounds ground round can use ground chuck
1 large onion chopped
1 green pepper seeded and chopped
2½ tablespoons ground cumin
2 teaspoons kosher salt
¾ teaspoon black pepper freshly ground
1½ cups low sodium beef broth
1 ounce can diced tomatoes in juice
½ cup chile paste (recipe given)
1-2 tablespoons adobo sauce (from can of chipotle peppers)
1 tablespoon dried oregano

Garnishes:

chopped cilantro
sliced green onions
Cheddar or Monterey Jack cheese shredded
sour cream
fresh cilantro

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Instructions

Soak The Beans

Place the pinto beans in a heavy dutch oven and fill with water so that it covers the beans by an inch. Let soak for 8 hours or overnight. (Alternately, can do a quick soak method: Bring the beans to a boil and cook for 2 minutes. Put the lid on the pot and turn off the heat. Let stand for 2 hours, then proceed to cook as usual)

Make the Chile Paste:

Remove the stems from the chiles and slice them open. Remove the seeds and the membrane.
Heat a cast iron skillet over low heat and rest the chiles one at a time on the skillet, pressing the pepper with a spatula to make sure that all parts come into contact with the pan and wake up the essential oils in the peppers. Heat both sides of the peppers until they just start to turn color -- but don't overcook or they will be bitter.
Transfer peppers to a bowl and cover with hot water. Let the peppers rehydrate for 15-20 minutes before removing them from the water and transferring to a blender. Add the chipotle peppers and garlic to the chiles. Add ¾ cup water and blend to form a paste. Set aside.

Make The Chili:

Rinse and drain the beans. Cover the beans with fresh water, bring to a boil, reduce heat to a simmer, cover and cook for 1½-2 hours or until beans are tender.
Meanwhile, place a large (preferably cast iron) skillet over medium high heat add the ground beef and cook, breaking up chunks with the back of a spoon. Add the onions and peppers and cook until softened, about 3-5 minutes. Sprinkle on the cumin, salt and pepper and stir to combine.
Drain the cooked beans and return them to the dutch oven. Heat the pot over medium-medium high heat. Add the ground beef mixture, tomatoes, beef broth, homemade chile paste, 1-2 tablespoons of adobo sauce (depending on how hot you like it) and the oregano, stirring to combine.
Bring chile just to a boil, then reduce heat to a simmer, cover and cook for 20-30 minutes for flavors to marry, stirring occasionally. Adjust seasonings to taste.
Serve with desired garnishes.

Notes

Leftovers can be kept in an airtight container in the refrigerator for 3-5 days or frozen for 2-3 months.

Nutrition Information

Show Details

Calories 385kcal (19%) Carbohydrates 35g (12%) Protein 32g (64%) Fat 13g (20%) Saturated Fat 4g (20%) Cholesterol 73mg (24%) Sodium 1494mg (62%) Potassium 1111mg (32%) Fiber 9g (36%) Sugar 5g (10%) Vitamin A 1400IU (28%) Vitamin C 24mg (27%) Calcium 103mg (10%) Iron 6.8mg (38%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 385 kcal

% Daily Value*

Calories	385kcal	19%
Carbohydrates	35g	12%
Protein	32g	64%
Fat	13g	20%
Saturated Fat	4g	20%
Cholesterol	73mg	24%
Sodium	1494mg	62%
Potassium	1111mg	24%
Fiber	9g	36%
Sugar	5g	10%
Vitamin A	1400IU	28%
Vitamin C	24mg	27%
Calcium	103mg	10%
Iron	6.8mg	38%