Best Chili Con Carne Recipe

Best Chili Con Carne Recipe ever!

Ingredients:
 
● 3 dried ancho chiles
● 2 dried guajillo chiles
● 2 dried chipotle chiles 
● 3 cups water
● 3 tablespoons canola oil 
● 1 medium onion, chopped
● 2 fresh serrano chiles, seeded and chopped
● 1 banana pepper, seeded and chopped 
● 1 fresh jalapeño, seeded and chopped (optional)
● 2 cloves garlic, minced
● 1 lb. ground beef
● 1 lb. ground pork 
● 3 roma tomatoes, chopped
● 2 tablespoons sugar
● 1/2 teaspoon ground cumin
● 1/2 teaspoon paprika
● 1/4 teaspoon dried oregano, crushed
● Salt 
● Ground black pepper
● 3 cups Homemade Tomato Salsa 
● 2 cups Frijoles de la Olla (cooked beans) 
 
For garnish:
 
● Chopped onion
 
● Chopped tomato
 
● Mexican crema or sour cream
 
● Queso fresco, crumbled (or your fave cheese, shredded)
 
Directions:
 
Place the dried ancho, guajillo, and chipotle chiles in a medium saucepan with the 3 cups of water. Bring 
 
to a boil over medium heat. Remove from heat, cover and let sit for 15 minutes to allow chiles to soften. 
 
Once the chilies have cooled slightly, remove the stems and seeds. Puree the chiles in a blender with the
 
water they were cooked in until smooth. Strain into a bowl; season with salt and set aside. 
 
In a Dutch oven or large saucepan, heat 3 tablespoons of canola oil over medium-high heat. Add the 
 
onion and saute for 2 to 3 minutes, stirring occasionally, until translucent. Stir in the chopped serrano, 
 
banana, and jalapeño peppers and saute for another 1 to 2 minutes. Add the garlic and saute for about 
 
30 seconds. Stir in the ground beef and ground pork and cook, stirring occasionally, until the meat is no 
 
longer pink. Stir in the chopped tomatoes and season meat with ground cumin, paprika, oregano, salt and 
 
pepper. 
 
Pour in the pureed chiles, the Homemade Tomato Salsa, and cooked beans. Bring chili to a boil. Reduce 
 
heat to low, cover and simmer for 30 to 45 minutes until the chili thickens slightly and the flavors have 
 
blended together. 
 
To serve ladle chili into bowls. Garnish with chopped onion and tomato and a dollop of Mexican crema 
 
or sour cream. Sprinkle with crumbled queso fresco or your favorite shredded cheese. Serve with 
 
cornbread, tortilla chips, crackers, or warm corn tortillas. Enjoy!