{"id":1600,"date":"2020-02-25T18:08:32","date_gmt":"2020-02-25T18:08:32","guid":{"rendered":"http:\/\/isticharati.ma\/?p=1600"},"modified":"2023-02-02T11:39:19","modified_gmt":"2023-02-02T11:39:19","slug":"easy-chili-con-carne","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=1600","title":{"rendered":"Easy Chili Con Carne"},"content":{"rendered":"

<\/h3>\n

Ingredients<\/h3>\n
\n

FOR THE CHILI SAUCE<\/h4>\n
    \n
  • 4<\/span>\u00a0guajillo peppers<\/span><\/li>\n
  • 4<\/span>\u00a0ancho peppers<\/span><\/li>\n
  • Salt to taste<\/span><\/li>\n<\/ul>\n<\/div>\n
    \n

    FOR THE CHILI<\/h4>\n
      \n
    • 3.5-4<\/span>\u00a0pound<\/span>\u00a0chuck roast<\/span>\u00a0cut into \u00be-1 inch cubes<\/span><\/li>\n
    • 2<\/span>\u00a0tablespoons<\/span>\u00a0paprika<\/span><\/li>\n
    • 1<\/span>\u00a0tablespoon<\/span>\u00a0Mexican oregano<\/span><\/li>\n
    • 1<\/span>\u00a0tablespoon<\/span>\u00a0black pepper<\/span><\/li>\n
    • 1<\/span>\u00a0tablespoon<\/span>\u00a0brown sugar<\/span><\/li>\n
    • 1<\/span>\u00a0teaspoon<\/span>\u00a0cumin<\/span><\/li>\n
    • 1<\/span>\u00a0teaspoon<\/span>\u00a0ground coriander<\/span><\/li>\n
    • Salt to taste<\/span><\/li>\n
    • 2<\/span>\u00a0tablespoons<\/span>\u00a0olive oil<\/span><\/li>\n
    • 2<\/span>\u00a0jalapeno peppers<\/span>\u00a0chopped<\/span><\/li>\n
    • 1<\/span>\u00a0large onion<\/span>\u00a0chopped<\/span><\/li>\n
    • 10<\/span>\u00a0cloves<\/span>\u00a0garlic<\/span>\u00a0chopped<\/span><\/li>\n
    • 2-4<\/span>\u00a0cups<\/span>\u00a0beef stock<\/span><\/li>\n
    • OPTIONAL ADDITIONS<\/span>\u00a0Worcestershire sauce, tomato sauce, chili or kidney beans, extra spicy chili powders<\/span><\/li>\n
    • FOR SERVING<\/span>\u00a0Crema or sour cream, fresh chopped herbs, spicy chili flakes or chopped chiles, shredded cheese \u2013 all your favorite chili fixins. I served mine with spicy chili flakes and fresh chopped cilantro.<\/span><\/li>\n<\/ul>\n

      TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n

      <\/p>\n

      <\/h3>\n

      Instructions<\/h3>\n
      \n
        \n
      • \n
        Make your chili sauce first by lightly toasting the dried ancho and guajillo peppers in a dry pan about a minute or 2 per side. This will help to release the oils.<\/div>\n<\/li>\n
      • \n
        Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.<\/div>\n<\/li>\n
      • \n
        Soak the peppers in hot water for 20 minutes, or until they are nice and soft.<\/div>\n<\/li>\n
      • \n
        Add them to a food processor with 1.5 cups of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.<\/div>\n<\/li>\n
      • \n
        Add the cubed beef to a large bowl and toss with the paprika, Mexican oregano, black pepper, brown sugar, cumin, coriander and a bit of salt. Make sure everything is nice and coated.<\/div>\n<\/li>\n
      • \n
        Heat the oil in a large pot and add the seasoned beef along with the jalapenos and onion. Cook them down 6-7 minutes, searing the beef all over.<\/div>\n<\/li>\n
      • \n
        Add the garlic and stir. Cook another minute.<\/div>\n<\/li>\n
      • \n
        Pour in the reserved chili sauce and stir. Cook it for 5 minutes to let the flavor develop a bit.<\/div>\n<\/li>\n
      • \n
        Stir in the 2 cups of beef broth and bring to a quick boil. If you\u2019d prefer a soupier chili, add in 4 cups of beef broth. If you are using the optional additions, add them in now.<\/div>\n<\/li>\n
      • \n
        Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender.<\/div>\n<\/li>\n
      • \n
        Serve with your favorite fixins!<\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

        Ingredients FOR THE CHILI SAUCE 4\u00a0guajillo peppers 4\u00a0ancho peppers Salt to taste FOR THE CHILI 3.5-4\u00a0pound\u00a0chuck roast\u00a0cut into \u00be-1 inch cubes 2\u00a0tablespoons\u00a0paprika 1\u00a0tablespoon\u00a0Mexican oregano 1\u00a0tablespoon\u00a0black pepper 1\u00a0tablespoon\u00a0brown sugar 1\u00a0teaspoon\u00a0cumin 1\u00a0teaspoon\u00a0ground coriander Salt to taste 2\u00a0tablespoons\u00a0olive oil 2\u00a0jalapeno peppers\u00a0chopped 1\u00a0large onion\u00a0chopped 10\u00a0cloves\u00a0garlic\u00a0chopped 2-4\u00a0cups\u00a0beef stock OPTIONAL ADDITIONS\u00a0Worcestershire sauce, tomato sauce, chili or kidney beans, extra spicy chili […]<\/p>\n","protected":false},"author":2,"featured_media":3528,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,1],"tags":[],"class_list":["post-1600","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t