Chile con Carne | Dorothy Lane Market

Chile con Carne

PREP TIME 25 mins
COOK TIME 1 hr 20 min
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters


  • 3 dried Guajillo chilies
  • 1 cup water
  • 2 Tbsp tomato paste
  • 1 Tbsp garlic, minced
  • ¼ cup chili powder
  • tsp smoked paprika
  • 2 tsp ground cumin
  • 1 Tbsp vegetable oil
  • 1 lb ground beef
  • 3 tsp DLM Grilling & Seasoning Rub
  • 2 lbs Tri-Tip or Stew Meat, diced
  • 1 Tbsp salt
  • 2 tsp pepper
  • 1 large onion, diced
  • 1 poblano pepper, seeded & chopped
  • 1 tsp oregano, dried
  • tsp red chili flakes
  • 1 qt beef stock
  • 1 bottle of beer
  • 2 cans fired-roasted tomatoes
  • 2 cans kidney beans, drained
  • Additional salt and pepper to taste
  • 3 Tbsp masa harina


Combine guajillo chilies and hot water and let soften about 20 minutes. Reserve 1/2 cup of the liquid and remove stem and seeds from the chilies.
Process the chilies with the tomato paste, garlic, and the reserved liquid until smooth. Set aside.
In a small skillet, toast the chili powder, paprika, and cumin over medium heat about 3-4 minutes and set aside.
In a large dutch oven or soup pot, brown the ground beef and season with the seasoning rub until no longer pink. Drain and remove from pan.
In same pan, heat oil and brown the beef cubes, seasoning with salt and pepper. Remove from pan.
Add the onion and poblano in remaining fat and sauté until tender. Stir in the toasted spices, oregano, and the red pepper flakes.
Add the cooked drained meats, stock, beer, tomatoes, beans, second measure of the salt and pepper and the processed chili paste mixture. Cook over medium heat for 20 minutes.
Stir in the masa harina and lower heat to a simmer and let cook an additional 30-45 minutes. Adjust seasoning if necessary.


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