Description
Experience the bold, authentic flavors of a classic Texas Chili Con Carne. This recipe skips the fillers and focuses on a silky, rich sauce made from rehydrated dried ancho chiles and smoky chipotles. Perfectly paired with lean ground beef, it is a wholesome, protein-rich dish that delivers deep, earthy warmth. It is an ideal comfort meal for those who appreciate slow-cooked, natural ingredients and traditional southwestern profiles.
Ingredients
3 dried ancho chile peppers
1 pound ground beef, 85-90% lean
1/2 white onion, diced
3 garlic cloves, minced
3 canned chipotle peppers
3 cups beef broth, divided
1/2 teaspoon sea salt
1 teaspoon cumin
Instructions
Remove stems and seeds from the dried ancho chiles, then toast in a dry pan for 30 seconds per side.
Cover the toasted chiles with 1 cup of hot beef broth and let soak for 15 minutes.
Blend the soaked chiles with the soaking liquid and the canned chipotle peppers until a smooth paste forms.
In a large pot, brown the ground beef over medium-high heat until cooked through.
Add the diced onion and minced garlic to the beef, cooking until softened.
Stir in the chile paste, the remaining 2 cups of beef broth, cumin, and salt.
Reduce heat to low, cover, and simmer for at least 45 minutes, stirring occasionally until the sauce thickens.
Adjust seasoning with extra salt to taste before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. The flavor often improves the next day. Serve over baked potatoes, with cornbread, or as a topping for savory dishes.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg