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Chili con Carne

Source: Steaklover's Companion
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Serves 4
The foods of northern Mexico and especially the cuisines of Sonora and Chihuahua have long provided inspiration for Texas and southwestern cooking so that today they have a great deal in common. Cattles were raised on ranches in northern Mexico long before they were introduced across the border, and vaqueros -- the Mexican cowboys -- no doubt made campfire stews similar to this before their North American counterparts popularized the ubiquitous "bowl of red." Chili con carne was probably adapted originally from Caldillos or Cazuelas, beef stew that were unusual in that they were cooed by men rather than women. Great pride was taken in achieving the hottest and tastiest chile. Literally "chile with meat," chili con carne may or may not contain beans; versions in northern Mexico often do, while those north of the border (and especially in Texas) usually do not.
For Diced Steak:
1 pound top sirloin steak, diced
3 tablespoons light olive oil
For Chili:
2 cloves garlic, minced
1 white onion, diced
3 tablespoons ancho or pure red chili powder
1/2 teaspoon ground cumin
1 tablespoon all-purpose flour
1 cup tomato paste
1 1/4 cups beef stock
1 cup cooked black beans
8 flour tortillas
1 cup grated smoked cheese, for garnish
1/4 cup sliced scallions, for garnish (optional)
Chili con Carne Recipe at
TO PREPARE DICED STEAK: Season the diced steak with salt and freshly ground black pepper. Heat the oil in a heavy-bottomed saucepan and sear the steak over high heat, while stirring, for about 2 minutes, or until brown on all sides. Remove the meat and set aside.

TO PREPARE CHILI: Add a little more oil if necessary, then add the garlic and onion, and sauté for 2 minutes, until soft and light golden. Lower the heat to medium and add the chile powder, cumin, and flour, and mix well. Return the meat to the pan and coat thoroughly. Add the tomato paste and 1 cup of the stock, and bring to a boil. Turn the heat to low and simmer for 30 minutes, stirring occasionally. Add the remaining 1/4 cup of the stock, and bring to a boil. Turn the heat to low and simmer for 30 minutes, stirring occasionally. Add the remaining 1/4 cup of stock, the beans, and a little water if necessary. Adjust the seasoning and stir the chili well to distribute all the ingredients evenly.

TO SERVE: Warm the tortillas in a dry skillet or for 3 to 4 minutes in an oven heated to 250 degrees. Spoon the chili into warm serving bowls and sprinkle with the cheese and scallions if desired. Serve with the warm tortillas.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 710
Fat. Total: 24g
Fiber: 12g
Carbohydrates, Total: 85g
Sodium: 674mg
% Cal. from Fat: 30%
Cholesterol: 69mg
Protein: 42g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Ozlem, ZZ Reviewed: 11/18/2010
Great Recipe
Thank You.. It is really delicious....
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