Best Chile Con Carne Recipes

CARNE CON CHILE

Steps:

• Place the tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves into a saucepan over medium-low heat, and cool until the mixture is juicy and the peppers are tender, about 10 minutes. Remove and discard the garlic cloves. Pour the mixture into a blender, and blend until smooth, about 1 minute; set sauce aside. Mince 1 clove of garlic, or amount to taste, and mix into the sauce; season to taste with salt.
• Mince 1 more clove of garlic, and place into a skillet with the pork over medium heat. Cook covered until the pork is no longer pink and the juices run clear, stirring often, about 30 minutes. Pour the blended sauce over the meat, and reduce heat to a simmer; cook, stirring often, until the pork is tender, 5 to 10 more minutes.

CARNE CON CHILE ROJO

Steps:

• Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
• Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
• Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.

CHILE COLORADO/CON CARNE - TUCSON'S EL CHARRO

Steps:

• Cut the meat into 3/4" pieces. Put a handful at a time into a bag containing the flour, salt and pepper. Shake well. Repeat with the remaining meat.
• Heat the oil in a large skillet. Add a batch of meat at a time into the hot oil, not overcrowding. Brown slowly.
• Add the Enchilada Sauce, garlic puree and oregano.
• Cook over low heat at least one hour, or until the meat is very tender, stirring frequently to prevent scorching. AAdd water if necessary.
• I put a lid on my pan, and cook the dish for several hours over the lowest possible heat. The meat must be tender!

CHILE CON CARNE ROJO, SONORAN STYLE

Steps:

• Put the cut-up beef in a dutch oven or similar large kettle, cover with water and boil with salt, pepper, garlic, onion, and 3-4 bay leaves. Boil until meat is tender.
• Remove bay leaves and throw them away. Remove the meat.
• Pour the liquid into another container. (I use a good-sized plastic pitcher.).
• Stir the chili paste into the liquid. ( Or use 8 ounces of the paste and 8 ounces of made-from-scratch chile sauce. Or if you have an asbestos tongue, skip the commercial stuff entirely!).
• Melt shortening in the bottom of the kettle. Add flour and cook until brown, stirring almost constantly.
• Add 10 cups or so of the beef stock/chile mixture gradually, while stirring. (It's like making gravy.).
• Reduce heat and add oregano, cumin, more garlic, and salt to taste.
• Stir in the meat.
• DO NOT add tomatoes, tomato sauce, tomato paste, stewed tomatoes, or any other tomato product!
• Serve with flour tortillas and refried beans. Or make your own burros and serve it that way. Left overs (if any) freeze well.

CARNE CON CHILE ROJO (CHUCK BRAISED IN CHILE)

Steps:

• To make the bison: Heat oven to 275 degrees.
• Sprinkle the sugar and salt all over the roast. Heat the oil in a large Dutch oven over high heat. Add the roast and sear until dark brown on all sides, 7 to 10 minutes. Transfer to a plate and reduce the heat to medium. Carefully add 1 cup broth (the hot fat will spatter) and scrape up all the browned bits from the pan. Return the roast and any accumulated juices to the Dutch oven and add the tomatoes, onion, chiles, sage, bay leaves, syrup and remaining 3 cups broth. Bring to a boil, then cover and transfer to the center of the oven.
• Braise until the meat is very tender, about 3 1/2 hours. A fork should slide through easily. Uncover and cool for 15 minutes, then transfer the roast to a large bowl. Finely shred the meat using your hands if cool enough to handle or with two forks. Strain the cooking liquid and reserve.
• To make the chile rojo: Bring a medium saucepan of water to a boil. Add all of the dried chiles, reduce the heat to medium, and simmer steadily until softened and lighter in color, about 10 minutes. Transfer the chiles to a blender, along with the garlic, onion, salt and 2 cups of the braising liquid. Save any remaining braising liquid for another use (see Tip). Blend until very smooth.
• Heat the oil in a large, deep skillet over high heat until shimmering. Carefully add the chile sauce (it will splatter) and immediately reduce the heat to medium. Simmer, stirring often, until thickened and brick red, 8 to 10 minutes. Add the shredded meat and any accumulated juices and stir to evenly coat. Reduce the heat to low and simmer for 10 minutes. Season to taste with salt. Serve immediately or cool to room temperature to use as a filling for tamales. The sauced braised meat can be refrigerated for up to 5 days or frozen for up to 3 months.

VENISON CHILE CON CARNE

Steps:

• First, fire roast poblano pepper, tomatoes and garlic cloves. Dice garlic, blend tomatoes, peel and slice poblanos and set aside.
• Take a Dutch oven or large skillet and add oil. Heat oil and add in the bacon. Stir in ground pork and cook on high heat for 3 to 5 minutes then add in venison. Add salt to taste, white and black pepper, chile powder, chorizo seasoning, oregano and minced garlic and stir well. Add cumin slowly to your liking. Slowly, slowly add cumin, be careful (powerful stuff). Cook this all real good and stir constantly. When the meat is cooked, add in onions, bell pepper, Anaheim chilies and celery. Deglaze your pan with a 12 ounces Lone Star Beer. Add your blended tomatoes, 2 cans of crushed tomatoes, poblano peppers, chicken stock, beans and cilantro. Let simmer and get a good taste. If you like it hotter, add Serrano peppers or jalapenos. Thicken with masa harina. Serve in a large bowl with feta cheese and fried corn tortilla strips in center. Accompany with crackers, cornbread and ice cold Lone Star.

CHILE CON CARNE

Steps:

• Brown the ground beef and add the salt, pepper, garlic powder, cumin and bay leaf. Continue cooking meat in its own juices. If meat dries up add a little water. Next, begin adding the chile powder. Add water and let simmer for a short while. If you desire to add beans to your chile you should add cooked pinto beans now.
• Serve in bowls and garnish with cheese and onions and hot flour tortillas or crackers. This chile may also be served over enchiladas or tamales or added into Chile con Queso.

RED CHILE CON CARNE

Steps:

• Trim the meat of any visible fat and season with salt and pepper.
• Heat oil in a large skillet over medium-high heat. Place roast in the skillet and brown quickly on all sides. (This step can be skipped if cooking from frozen, or if you're short on time.).
• Transfer the meat to a crockpot and add all of the remaining ingredients except for the green chilies and hot sauce.
• Cook on low for 8 hours.
• One hour before done, shred the roast with a fork and stir in the green chiles and hot sauce to taste.
• Serve with grated cheddar cheese in a warmed tortilla.

CHILE CON CARNE WITH RED BEANS

Steps:

• Sort through the beans, removing and discarding any damaged ones, and rinse in a sieve under cold water. Place the beans, beef, salt, and water in a stockpot, and bring the mixture to a boil over high heat. (This will take about 10 minutes.) Reduce the heat to low, cover, and boil gently for 1 hour.
• Add the onions, scallions, garlic, jalapeño, tomatoes (with sauce), thyme, cumin, chili powder, bay leaves, and cilantro stems. Bring the mixture to a boil over high heat, reduce the heat to low, cover, and boil gently for an hour. (The mixture will still be somewhat soupy).
• To serve, spoon the chili over the rice, and sprinkle the cilantro leaves on top.

CHILE CON CARNE (CANNING)

Steps:

• Wash beans thoroughly and place them in a 2 qt saucepan.
• Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours.
• Drain and discard water.
• Combine beans with 5-1/2 c of fresh water and 2 tsp salt and bring to a boil.
• Reduce heat and simmer 30 minutes.
• Drain and discard water.
• Brown ground beef, chopped onions and optional peppers in a skillet.
• Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans.
• Simmer 5 minutes.
• CAUTION: Do Not Thicken.
• Fill jars, leaving 1" headspace.
• Adjust lids and process in pressure canner.
• Dial Gauge Pressure Canner:.
• 75 minutes.
• 11 lb at 0-2,000 ft (altitude); 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft.
• Weight Gauge Pressure Canner:.
• 75 minutes.
• 10 lb at 0-1,000 ft; 15 lb at above 1,000 ft.

CARNE ASADA CON CHILE VERDE

Steps:

• Pound steak thin Salt & pepper Dredge in flour Pan-fry in hot oil till tender Drain on paper-towels Place on baking sheet, cover with green chilies and cheese Bake @ 350 till cheese melts - about 10 minutes

CHILE CON CARNE (AKA CHILI COLORADO)

Steps:

• 1. In a medium pot bring to boil the 3 cups water and chiles. Remove from heat and allow the chiles to sit in water for about 30-40 min. Strain the chiles over a bowl to reserve the liquid.
• 2. In a food processor or blender put the chiles and a bit of the liquid and puree, adding more liquid if needed, until a sauce is formed. (better to start out with less and add it then to add too much in the beginning). Remove any tough skins left in sauce.
• 3. In a small ramekin mix together garlic, oregano, cinnamon, cayenne, cumin and coriander. Stir into chile "sauce" and set the sauce aside.
• 4. Combine flour, salt and pepper and sprinkle over the beef.
• 5. In a large stockpot heat olive oil to medium and sautee onion until soft. Add beef chunks and cook until just browned. Stir in chile sauce mixture. Add beef broth/stock or water until beef is covered.
• 6. Reduce heat to lowest setting and simmer for 3 hours.
• 7. Serve with chopped green onion, shredded cheese and tortillas.

VENISON CHILE CON CARNE

Steps:

• First, fire roast poblano pepper, tomatoes and garlic cloves. Dice garlic, blend tomatoes, peel and slice poblanos and set aside.
• Take a Dutch oven or large skillet and add oil. Heat oil and add in the bacon. Stir in ground pork and cook on high heat for 3 to 5 minutes then add in venison. Add salt to taste, white and black pepper, chile powder, chorizo seasoning, oregano and minced garlic and stir well. Add cumin slowly to your liking. Slowly, slowly add cumin, be careful (powerful stuff). Cook this all real good and stir constantly. When the meat is cooked, add in onions, bell pepper, Anaheim chilies and celery. Deglaze your pan with a 12 ounces Lone Star Beer. Add your blended tomatoes, 2 cans of crushed tomatoes, poblano peppers, chicken stock, beans and cilantro. Let simmer and get a good taste. If you like it hotter, add Serrano peppers or jalapenos. Thicken with masa harina. Serve in a large bowl with feta cheese and fried corn tortilla strips in center. Accompany with crackers, cornbread and ice cold Lone Star.

CHILE CON CARNE

Steps:

• Heat oil in a saucepan and add the onions, garlic and green pepper. Cook, stirring, until wilted.
• Add beef and cook, chopping down with the side of a heavy metal spoon to break up any lumps. Cook until the meat loses its raw look. Add chili powder, cumin, oregano, coriander seeds, hot red pepper flakes and bay leaf. Stir to blend.
• Add tomatoes, salt, pepper and vinegar and bring to a boil. Partly cover and let simmer, stirring often, about 30 minutes. Remove bay leaf and serve.

CHILE VERDE CON CARNE

Steps:

• Brown meat lightly in hot oil and salt to taste. Add onions, cook until clear. Add tomatoes and water to cover. Add garlic and chiles. Add diced potatoes. Simmer 45 min to 1 hour. Serve with flour tortillas.

MARTHA'S CHILE CON CARNE

Steps:

• Toast chiles in a skillet over medium heat, turning often, until fragrant and puffed up (2 minutes).
• Cut in half and remove cores, reserving seeds. Transfer chiles to a bowl and cover with boiling water; set aside.
• Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
• Add pork; cook until browned, 3 minutes per side. Transfer to a plate.
• Working in batches, cook beef until browned, 3 minutes per side, adding more oil as needed and transferring browned meat to the plate.
• Meanwhile, puree chiles and 1/2 cup soaking liquid in a blender.
• Reduce heat to medium-low. Add onion and garlic, and cook, stirring often, until softened (6-8 minutes).
• Stir in cumin, oregano, bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (more for heat, if desired). Cook 1 minute.
• Add chile puree. Raise heat to medium-high; cook, stirring, 2 minutes.
• Return meat to pot. Add 2 teaspoons salt, tomatoes, and beer, and bring to a boil.
• Reduce heat to medium-high. Simmer, stirring occasionally, 1 1/4 hours.
• Reduce heat to medium-low; simmer, stirring occasionally, until meat is tender and sauce is thick, about 30 minutes more.
• Discard bay leaf. Stir in vinegar.
• Serve chili with avocado halves, scallions, tortilla chips, and grated cheese.

BETTY CROCKER CHILE CON CARNE

Steps:

• 1. Cook beef, onion and garlic in 3-quart saucepan over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. 2. Stir in remaining ingredients except beans. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally. 3. Stir in beans. Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

CARNE CON CHILE COLORADO

Steps:

• Preheat oven to 500. On a baking sheet, place onions, tomatillos, tomatoes and garlic and drizzle with olive oil. Place under the broiler or roast in oven until the vegetables start to get charred. Remove and set aside. On another baking sheet, place the dried chiles, and toast in a 500 degree oven for 1 min or until the chiles start to release some smoke. Remove and plunge into bowl with hot water and set aside. Puree the chiles and roasted vegetables in a blender with chicken stock until smooth. Season with salt and pepper and set aside. In a saute pan, toast the cumin, coriander, and mustard seed for 3 min. or until they start to smoke. Remove from pan and place in a small mixing bowl. Add the olive oil, salt,and pepper, to make a paste. Rub paste all over the flank steak and allow to marinate for 30 minutes. Preheat oven to 350. Preheat a grill or grill pan on high. Grill flank steak for 3 min on each side. Place steak in a roasting pan and pour the pureed chile sauce over it. Add 2 c of water, cover with foil and cook in the oven 1 hour until the meat becomes flakey. Remove meat from the pan ,shred the meat, and reserve the sauce. Place 6 of the tortillas onto a baking sheet. Put a small amount of the shredded meat on the tortilla and spoon over some of the sauce. Top with cheese. Repeat with the remaining ingredients. Bake for 5 min and serve.

MOM'S CHILE CON CARNE (KID FRIENDLY)

Steps:

• Cook ground beef and onions over medium heat in a large sauce pan or dutch oven until beef is browned and onions are tender. Drain and return to pan.
• Add tomatoes and kidney beans (do not drain off juce).
• Add spices and stir until blended.
• Bring to boil, then reduce to low heat, cover and simmer for 30-45 minutes.
• You can taste and adjust spices after 20-30 minutes - add more chile powder or a bit of cayenne pepper if you like it spicier - let it simmer another 20 minutes to blend flavors.
• Serve in bowls with shredded cheese, onions, sour cream or crackers if desired. I like it with saltines broken into the chile with a little cheese on it.

CARNE CON CHILE VERDE

Steps:

• 1. Brown the meat in a little cooking oil, add beef broth on high until it comes to a boil then turn it down to a low simmer cover. Let simmer for an hour to an hour and a half. Until meat is nice and tender.
• 2. While meat is cooking: squeeze using your hands green chile and tomato together, add 2 tablespoons of garlic powder, and salt to taste.
• 3. Add green chile mixture to meat, let simmer on low another half hour. This recipe takes awhile, but is totally worth it. Trust me!!!!! Serve with tortillas.