Hearty Homestyle Chile Con Carne
User Reviews
4.6
18 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
2 hrs 45 mins
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Total Time
3 hrs 30 mins
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Servings
6
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Calories
385 kcal
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Course
Main Course
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Cuisine
Mexican
Hearty Homestyle Chile Con Carne
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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
For The Chile Paste:
- 8 guajillo chile dried, or New Mexico chiles
- 2 cups water not boiling, hot
- 1-2 chipotle peppers in adobo sauce (depends on how much spice you like)
- 3 large garlic cloves
- 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 cumin ground
- 2 teaspoons kosher salt
- ¾ teaspoon black pepper freshly ground
- 1½ cups beef broth low sodium
- 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 oregano dried
Garnishes:
- cilantro chopped
- green onion sliced
- cheddar cheese shredded, or Monterey Jack cheese
- sour cream
- cilantro fresh
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
(24%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
18 reviews
Excellent
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