Chili Con Carne
Serves 1
Directions
- 1Unwrap the ground meat.
- 2Place the dried guajillo chilis, pasilla chili, chile de arbol, and cinnamon stick on a plate.
- 3Cut the stems off the dried chilis and remove the seeds.
- 4Place the chilis and cinnamon stick in a pan and toast them slightly.
- 5Toast the coriander and cumin seeds in a separate pan.
- 6Transfer the toasted chilis and cinnamon stick to a bowl.
- 7Add water to the bowl, cover with plastic wrap, and let them soak.
- 8Pour the rehydrated chilis and soaking liquid into a blender cup.
- 9Blend until smooth.
- 10Pour the blended chili paste into a bowl.
- 11Grind the toasted coriander and cumin seeds in a coffee grinder.
- 12Measure out the ground spices.
- 13Brown the ground meat in a Dutch oven.
- 14Season the meat with salt and pepper.
- 15Continue cooking the meat until fully browned, then remove it from the pot.
- 16Chop the red bell pepper.
- 17Dice the onion.
- 18Chop the jalapeño.
- 19Mince the garlic.
- 20Chop the green bell pepper.
- 21Add olive oil to the Dutch oven.
- 22Add the diced red bell pepper, onion, jalapeño, minced garlic, green bell pepper, red chili, cinnamon stick, bay leaves, dried sage, and ground spices to the pot.
- 23Sauté the vegetables and spices.
- 24Add tomato paste and the chili paste to the pot.
- 25Stir well.
- 26Add beer to the pot.
- 27Stir and cook until the liquid reduces.
- 28Add a can of chopped tomatoes to the pot.
- 29Stir the mixture.
- 30Return the browned ground meat to the pot.
- 31Add beef broth to the pot.
- 32Stir the chili.
- 33Cover the pot and let it simmer.
- 34Open and drain a can of kidney beans.
- 35Rinse the kidney beans under running water.
- 36Remove the chili, bay leaves, and cinnamon stick from the pot.
- 37Add a bar of dark chocolate and the rinsed kidney beans to the chili.
- 38Squeeze fresh lime juice into the chili.
- 39Stir well.
- 40Season with salt.
- 41Rinse the white long grain rice.
- 42Add the rinsed rice and water to a rice cooker.
- 43Cook the rice in the rice cooker.
- 44Serve the cooked rice in a bowl.
- 45Spoon a generous amount of chili con carne over the rice.
- 46Add a dollop of sour cream on top.
- 47Garnish with pico de gallo and fresh cilantro.
Ingredients
- ground meat
- 3 dried guajillo chilis
- 1 dried pasilla chili
- 2 chile de arbol
- 1 cinnamon stick
- coriander seeds
- cumin seeds
- salt
- 1 red bell pepper
- 1 onion
- 1 jalapeño
- garlic
- 1 green bell pepper
- olive oil
- bay leaves
- chilli powder
- tomato paste
- 1 bottle beer
- 1 can chopped tomatoes
- beef broth
- 1 bar dark chocolate
- 1 can kidney beans
- 1 lime
- white long grain rice
- sour cream
- pico de gallo
- cilantro
Equipment
chopping boardknifeplatepanspoonbowlplastic wrapblendercoffee grindermeasuring spoondutch ovenwooden spoonspatulabottle openerstrainerrice cookerrice spoon
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