PASILLA CHILI CON CARNE

Pasilla Chili con Carne image

Fragrant with garlic, cumin and dried pasilla chiles, this hearty chili gets its con carne from Mexican chorizo and ground beef.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 8 servings, 1 cup each

Number Of Ingredients 11

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Ingredients

3 cups water
6 dried pasilla chiles, stemmed, seeded
1 can (28 oz.) diced tomatoes, undrained, divided
2 cloves garlic
1 lb. lean ground beef
1/2 lb. Mexican chorizo, casing removed
1 onion, finely chopped
2 tsp. ground cumin
1 tsp. chili powder
2 cans (15 oz. each) pinto beans, rinsed
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided

Steps:

Bring water and peppers to boil in medium saucepan on medium-high heat; simmer on medium-low heat 10 min. or until peppers are tender. Drain peppers, reserving 1/2 cup of the cooking water. Place peppers, reserved cooking water, half the tomatoes and garlic in blender; blend until smooth.
Cook ground beef and chorizo in Dutch oven or small stockpot on medium-high heat 10 min. or until done, stirring frequently; drain. Return meat to pan.
Add chili puree, remaining tomatoes and all remaining ingredients except cheese; cover. Simmer on medium-low heat 30 min., stirring frequently.
Serve topped with cheese.

Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 550 mg, Carbohydrate 29 g, Fiber 10 g, Sugar 4 g, Protein 26 g