Chile con Carne | Dorothy Lane Market

Chile con Carne

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

INGREDIENTS

  • 3 dried Guajillo chilies
  • 1 cup water
  • 2 Tbsp tomato paste
  • 1 Tbsp garlic, minced
  • ¼ cup chili powder
  • 1½ 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
  • 1½ 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

INSTRUCTIONS

1
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.
2
Process the chilies with the tomato paste, garlic, and the reserved liquid until smooth. Set aside.
3
In a small skillet, toast the chili powder, paprika, and cumin over medium heat about 3-4 minutes and set aside.
4
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.
5
In same pan, heat oil and brown the beef cubes, seasoning with salt and pepper. Remove from pan.
6
Add the onion and poblano in remaining fat and sauté until tender. Stir in the toasted spices, oregano, and the red pepper flakes.
7
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.
8
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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Chile con Carne

Dorothy Lane Market
PREP TIME 25 mins
COOK TIME 1 hr 20 min
SERVINGS 8

INGREDIENTS

  • 3 dried Guajillo chilies
  • 1 cup water
  • 2 Tbsp tomato paste
  • 1 Tbsp garlic, minced
  • ¼ cup chili powder
  • 1½ 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
  • 1½ 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

INSTRUCTIONS

1
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.
2
Process the chilies with the tomato paste, garlic, and the reserved liquid until smooth. Set aside.
3
In a small skillet, toast the chili powder, paprika, and cumin over medium heat about 3-4 minutes and set aside.
4
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.
5
In same pan, heat oil and brown the beef cubes, seasoning with salt and pepper. Remove from pan.
6
Add the onion and poblano in remaining fat and sauté until tender. Stir in the toasted spices, oregano, and the red pepper flakes.
7
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.
8
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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