Chile con carne

  • 1 lb of non lean ground beef
  • 1 big onion
  • 1 red bell pepper
  • 2 poblano peppers (substitute 1 green pepper)
  • 3-4 jalapenos (reserve 1 or 2 for serving)
  • 1-4 habaneros (depending on heat)
  • 1 quart mushrooms
  • Paprika as needed
  • Cumin as needed
  • salt, pepper
  • New Mexico Chili powder as needed
  • 1 can of diced tomatoes with juice
  • 1 can of cooked read kidney beans with juice
  • 1 small can of tomato paste
  • 1-2 cups of chicken broth/bouillon – add as needed
  • 2 chipotle peppers (whole)

Fry the meat, onions and peppers. Mix everything in except reserved jalapenos and simmer for at least 4 hours (6 is better, and it tastes better the next day). Use the spices to taste. Remember to remove the chipotles before serving (use them like a bay leaf). Make a corn bread to serve with it. Slice the remaining jalapenos to serve with the chili.

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