Chili Con Carne Recipe 
Mexican Recipes from Razzle Dazzle Recipes
A variety of Mexican Recipes including Mexican Dips, Burritos, Tacos, Mexican Main Dishes Mexican Salads and Mexican Desserts...

 

Chili Con Carne

1 pound dried pinto beans, soaked according to package directions

7 tablespoons corn oil

3 1/2 pounds plum tomatoes (about 18)

2 1/2 medium yellow onions (about seven), stem ends trimmed, quartered with skins left on

10 garlic cloves (skins left on)

4 mulato chilies

3 ancho chilies

1 14 1/2 -ounce can low-sodium beef broth 1 cup water

5 pounds ground round or ground chuck

1 tablespoon coarse salt

2 ounces Mexican chocolate or semisweet chocolate, chopped

1/2 teaspoon freshly ground pepper


Chunky Guacamole

6 ripe Hass avocados

1/4 cup freshly squeezed lime juice

1/4 cup freshly squeezed lemon juice

4 plum tomatoes, finely diced

1 medium onion, finely diced

1 jalapeño pepper, minced (with seeds if desired)

3 garlic cloves, minced

1 1/4 teaspoons coarse salt

1/2 teaspoon freshly ground pepper

You can set the chili out with a variety of garnishes and side dishes, and let each guest personalize his or her bowl. Cornbread, tortilla chips, green salad with a citrusy vinaigrette, guacamole, sour cream, shredded Monterey Jack and cheddar cheese, and chopped fresh cilantro are all good choices.

Drain and rinse the soaked beans, and place in a large saucepan with water to cover by 2 inches. Bring to a boil, reduce heat, cover, and simmer gently until beans are tender, about 1 1/2 hours. (You can prepare beans one or two days ahead; let cool, cover, and refrigerate in their liquid.)

In a 12-inch cast-iron skillet, heat 2 tablespoons oil over medium heat; add tomatoes, and cook, turning occasionally, until skins begin to char, about 5 minutes.

Cover pan, reduce heat to medium-low, and continue to cook, turning, until tomatoes have softened, 7 to 8 minutes more. Transfer to a bowl.

When cool enough to handle, peel and core tomatoes. Place tomato flesh in a clean bowl, and reserve.

While tomatoes cool, place two-thirds of onion quarters in same skillet with 2 tablespoons oil. Cover, and cook over medium heat, turning occasionally, until nicely charred and softened, 12 to 15 minutes. Transfer to a bowl to cool.

Repeat with garlic cloves, remaining onion and another tablespoon oil. When cool enough to handle, peel garlic and onion, cutting off and discarding roots and peels and adding flesh to bowl with tomato.

Transfer vegetables and any juices to a blender in batches (fill no more than halfway), and puree until nearly smooth. Set aside in a large bowl.

Tear the mulato and ancho chilies in half, and discard stems and seeds. In the same skillet over medium heat, toast chilies in remaining 2 tablespoons oil, turning with tongs, until smoky, about 3 minutes. Transfer to the blender.

Bring broth and 1 cup water to a boil, pour over chilies, and let stand until chilies are pliable, about 5 minutes. Puree chilies and broth, and stir into tomato mixture.

In a 7-quart Dutch oven over medium heat, cook 1/3 of the meat, breaking it up with a spoon and stirring occasionally until nicely browned, about 8 minutes.

While meat is cooking, brown another third of the meat in the skillet. Then add that batch to the first in the Dutch oven. Stir tomato mixture into meat in Dutch oven.

Brown remaining beef in same skillet; add to Dutch oven. Drain cooked beans; add to pot with salt.

Bring the chili to a boil, reduce heat, cover, and simmer gently, stirring, until meat is tender and sauce is thick, about 1 1/2 hours. Stir in chocolate, and season with the pepper.

Serve with garnishes.

Serves 12

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