chili con carne recipe

5 from 1 vote

This chili con carne recipe is one for those who like it hot and smoky. This recipe is not one of those quick weeknight one pot recipes, it’s one that takes a few hours – but not a lot of work – to make.

Prep Time15

Cook Time3

Total Time3 15

Course: Main

Cuisine: Texan

Servings: Servings

Calories: 240kcal

Author: Terence Carter

Ingredients

2 guajillo chillis
4 dried bird’s eye chillis or de arbol chillis
2 chipotles in adobo in tin
4 rashers of bacon
500 g pork mince around 20% fat
250 g beef mince
1 large yellow onion diced
6 cloves garlic crushed
33 ml dark beer
2 cups chicken stock
1 tbsp cumin powder
½ tsp cinnamon powder
½ tsp clove powder
1 tsp coriander powder
1 tsp cayenne powder
Salt

Garnish

Fresh tomatoes can into small cubes
Sour cream
Iceberg lettuce finely sliced
Red salsa
Red onions finely sliced
Sharp cheddar cheese shredded
Spring onions finely sliced

Metric - US Customary

Instructions

Snip the dried chillis (guajillos and bird’s eye) into small pieces with scissors over a small bowl. For a hotter final result, keep the seeds in the bowl, otherwise discard the seeds.
In a pan over medium heat, toast the dried chilli pieces for a couple of minutes. Place back into the bowl and cover with hot water. Let the chillis soak for 20 minutes.
Fry up the bacon in a heavy pot until crispy. Remove the bacon and reserve the fat from the bacon in the pot.
Cook the minced meats over medium heat until browned, if you have a smallish pot you may have to do this in batches. Remove the meat from the pot.
Cook the onions in the pot over medium heat until slightly browned, then add the garlic. After one minute add the meat back in and pour over 3/4 of the beer. Add the bacon back into the pot as well.
Reduce until almost all the beer is evaporated and add the stock.
In a small skillet, roast the dried spices (cumin, cinnamon, cloves, coriander and cayenne) over medium heat for a minute until almost smoky. Add the remaining beer and combine. Add this to the pot. Turn the heat up to medium high.
Remove the soaking chilli pieces from the bowl and add to a food processor. Add the chipotles in adobo and a tablespoon of the adobo sauce. Add half a cup of water and blend to a liquid paste. This may take a couple of minutes.
Add this paste to the chili and combine well. Reduce the heat to low and cover. Check, occasionally stirring as necessary for one and a half hours.
Remove the lid and again cook for one and a half hours, checking and stirring occasionally. If the chili is getting too dry add stock or water to the mix. Taste for seasoning.
Prepare your garnish and serve.

Nutrition