Chili con Carne Done Right: Beef, Chiles, and Ultimate Flavor!
Dive into the rich and bold flavors of this authentic Chili con Carne recipe, crafted with love and care. We start by removing the seeds from dried Mexican chilies and rehydrating them in a simmering pot of homemade beef stock, unlocking their deep, smoky essence. Meanwhile, minced beef is seared to perfection, creating a hearty base for this dish.
Ingredients
Chiles
- 2 Pasilla chiles
- 2 Guajillo chiles
- 2 Mulato chiles
- 2 Ancho chiles
- 1 tbsp Chipotle peppers in Adobo sauce
Spices
- 2 tbsp cumin
- 2 tbsp coriander seeds roasted and ground
- 2 tbsp oregano
- Salt to taste
- 2-3 tbsp tomato paste
Beef
- 2.7 kg 6 lbs ground beef (80/20 mix)
Liquids
- 1 liter homemade beef stock
- Splash of cognac Mastiha, or your preferred deglazing liquid
Vegetables
- 3 medium-sized diced onions
- 4 diced carrots
- 3 cans of crushed tomatoes
- 1 jar flame-roasted red bell peppers diced
- 3 cloves garlic minced
Beans (optional)
- 2-3 cups of your choice black beans, kidney beans, pinto beans, etc.
Extras
- Rind of Parmesan cheese
Garnishes
- Grated cheese
- Green onions
- Tortilla chips
- Greek yogurt sour cream, or Mexican cream
Instructions
Prepare the Chiles
- Check that the dried chiles are pliable. If not, discard.
- Using kitchen shears, cut the chiles open and remove most of the seeds.
- Toast the chiles in a dry pan over medium-high heat for 30-60 seconds until fragrant. Be careful not to burn them.
Hydrate the Chiles
- Add toasted chiles to a pan with beef stock. Bring to a simmer, cover, and let steep for 15-30 minutes until softened.
Make the Chili Paste
- Blend the softened chiles with their soaking liquid until smooth.
- Add cumin, coriander, oregano, tomato paste, a pinch of salt, and the chipotle peppers in Adobo sauce. Blend again until well combined. Set aside.
Cook the Beef
- In a large pot, add all the ground beef at once over high heat. Break it up and cook for 30 minutes, allowing all water to evaporate.
- Continue cooking until beef is deeply browned. Deglaze the pot with a splash of your chosen liquid (cognac or Mastiha) and scrape up the browned bits.
Build the Flavor Base
- Add minced garlic to the center of the pot and cook until fragrant.
- Stir in diced onions and cook with the beef (don’t fry them; let them cook with the meat for a unique flavor).
Combine Ingredients
- Add crushed tomatoes, homemade beef stock, and the chili paste. Stir well to combine.
Add Vegetables
- Mix in diced carrots and flame-roasted red bell peppers.
- Drop the Parmesan rind into the pot for added flavor.
Simmer
- Cover the pot and let the chili simmer for 1.5 hours, stirring occasionally. If it’s too soupy, leave the lid slightly ajar to let liquid evaporate.
Add Beans
- Stir in beans of your choice and cook for another 15-20 minutes.
Taste and Adjust
- Check seasoning and adjust salt and spice levels as needed. For more heat, add chili powder or Chipotle powder.
Serving Suggestions
- Serve in a bowl topped with grated cheese, chopped green onions, and a dollop of Greek yogurt.
- Pair with tortilla chips for a satisfying crunch.
- Enjoy this rich and flavorful chili con carne, packed with bold spices and tender beef!