Mexico City Chili Con Carne Recipe

From Dorothy McNett's Recipe Book.

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Mexico City Chili Con Carne

From Dorothy McNett's recipes at Many times pork is used rather than the beef, or use a combination! So many versions!

3 - 4 slices bacon
1 onion, finely diced
4 - 6 cloves garlic, minced
1- 1 1/2 pounds beef chuck roast, cut into 1/4 inch dice
1 - 2 long green chili pepper (Anaheim)
2 teaspoons dried oregano
2 teaspoons paprika
1/2 teaspoon cayenne
2 teaspoons cumin powder
1-2 teaspoons sea salt, as needed
1 (or more) teaspoon chili powder blend, as desired for your taste
2-3 cups diced fresh juicy tomatoes
1 1/2 cups water or beef broth
2 tablespoons tomato paste

Cut the bacon into small pieces. In a heavy bottomed cast iron Dutch oven or other similar pot, cook the bacon with the onion and garlic several minutes. Cut the beef into small dice and add to the pot, cooking and stirring until the meat has turned gray, not necessarily brown. Add the remaining ingredients and cook on low heat 2-3 hours, stirring from time to time. This is to make the meat so tender it nearly falls apart and the flavors blend. You should adjust the seasonings to your own taste. This can be hot or mild, depends upon the kind and amount of hot chili peppers used.

Recipe created 2004-10-26.

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