San Antonio Chili con Carne

Dave DeWitt Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
San Antonio Chili con Carne
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

There must be as many recipes for chili as there are cooks in Texas, New Mexico, Arizonia, California, and even Cincinnati! Cooks seem to guard their recipes as if they were classified information. This recipe is my version of the classic San Antonio chili. Health-conscious cooks should prepare it the day before, chill it, and skim off any fat that rises. Even if you aren’t concerned, the chili will taste better on the next day.



Ingredients


  • 6 dried red New Mexican chiles, stems and seeds removed

  • 3 ancho chiles, stems and seeds removed

  • 2 pounds coarse ground beef or sirloin, cut into 1-inch cubes

  • 1 pound coarse ground pork or pork shoulder, cut into 1-inch cubes

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 6 chiltepins or piquins

  • 1 tablespoon dried oregano, Mexican preferred

  • 2 teaspoons cumin seeds

  • 1 teaspoon sugar

  • 3 cups beef broth

  • 1 cup tomato sauce

  • Salt and freshly ground black pepper

  • 2 cups cooked pinto beans, optional



Instructions


Place the New Mexican and ancho chiles in a bowl and cover them with hot water. Allow the chiles to steep for 15 minutes to soften. Drain the chiles and place them in a blender or food processor along with some water and puree them until smooth.

Crumble the beef and pork in a heavy skillet over medium high heat and saute the meat until it browns. Drain off any excess fat that accumulates. If using the cubed meat, add a little vegetable oil to the skillet and then brown the meat. Add the onions and garlic and continue cooking until the onions are soft, about 10 minutes.Transfer the mixture to a large saucepan or stockpot.

Crumble the chiltepins over the mixture and add the oregano, cumin, sugar, broth, and tomato sauce. Simmer the chili for 45 minutes.

Stir in the chile puree, season with salt and pepper and continue to simmer for an additional 30 minutes. Adjust the seasonings and add cayenne chile to increase the heat.

Ladle the chili into bowls and serve the beans on the side. Guests can add the beans to their chili if desired.

Servings
6 to 8
Servings
6 to 8
San Antonio Chili con Carne
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

There must be as many recipes for chili as there are cooks in Texas, New Mexico, Arizonia, California, and even Cincinnati! Cooks seem to guard their recipes as if they were classified information. This recipe is my version of the classic San Antonio chili. Health-conscious cooks should prepare it the day before, chill it, and skim off any fat that rises. Even if you aren’t concerned, the chili will taste better on the next day.



Ingredients


  • 6 dried red New Mexican chiles, stems and seeds removed

  • 3 ancho chiles, stems and seeds removed

  • 2 pounds coarse ground beef or sirloin, cut into 1-inch cubes

  • 1 pound coarse ground pork or pork shoulder, cut into 1-inch cubes

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 6 chiltepins or piquins

  • 1 tablespoon dried oregano, Mexican preferred

  • 2 teaspoons cumin seeds

  • 1 teaspoon sugar

  • 3 cups beef broth

  • 1 cup tomato sauce

  • Salt and freshly ground black pepper

  • 2 cups cooked pinto beans, optional



Instructions


Place the New Mexican and ancho chiles in a bowl and cover them with hot water. Allow the chiles to steep for 15 minutes to soften. Drain the chiles and place them in a blender or food processor along with some water and puree them until smooth.

Crumble the beef and pork in a heavy skillet over medium high heat and saute the meat until it browns. Drain off any excess fat that accumulates. If using the cubed meat, add a little vegetable oil to the skillet and then brown the meat. Add the onions and garlic and continue cooking until the onions are soft, about 10 minutes.Transfer the mixture to a large saucepan or stockpot.

Crumble the chiltepins over the mixture and add the oregano, cumin, sugar, broth, and tomato sauce. Simmer the chili for 45 minutes.

Stir in the chile puree, season with salt and pepper and continue to simmer for an additional 30 minutes. Adjust the seasonings and add cayenne chile to increase the heat.

Ladle the chili into bowls and serve the beans on the side. Guests can add the beans to their chili if desired.

Servings
6 to 8
Servings
6 to 8
Share this Recipe