Name: Chile con Carne (Northern Mexico–Style Red Chile Stew)
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican (Northern Mexico)
Ingredients: 680 g Ground beef (80–85% lean); 1 large Yellow onion, diced; 4 cloves Garlic, minced; 1 tbsp Neutral oil (or beef fat); 2 tbsp Tomato paste; 400 g Canned crushed tomatoes; 400 g Canned kidney beans, drained and rinsed (optional but common at home); 480 ml Beef broth (or water); 4 each Dried guajillo chiles, stemmed and seeded; 2 each Dried ancho chiles, stemmed and seeded; 2 tsp Ground cumin; 2 tsp Mexican oregano (or regular oregano); 1 tsp Smoked paprika (optional but boosts “comal” smokiness); 1 each Bay leaf; 1 tbsp Apple cider vinegar (or lime juice); 1 tsp Dark brown sugar (optional, to round bitterness); 2 tsp Kosher salt; 0.5 tsp Black pepper

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Chile con Carne (Northern Mexico–Style Red Chile Stew) | Chop-Chop

Ingredients

Preparation

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Ingredients

Preparation

Method

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