Chipotle Chili Con Carne Recipes

Steps:

• Heat the oil in a casserole or shallow saucepan over a medium heat, then fry the beef for about 10 mins until any fat has been released and the beef has started to brown. Add the onion and fry for another 8-10 mins until the onions have softened and started to brown slightly. Add the garlic and stir for another minute.
• Stir in the cumin seeds, ground coriander, oregano and a good grinding of black pepper, and continue to fry the mixture for a few minutes until fragrant. Add the vinegar, then the chipotle and tomato pastes, and stir everything together. Tip in the tomatoes and a can of water, then add the yeast extract and crumble in the stock cube. Stir well and bring the mixture to a simmer. Cook for 20 mins, stirring occasionally.
• When the chilli has thickened, tip in the beans and half the liquid from the can. Simmer for 20 mins more, taste for seasoning, then serve with rice, and top with the soured cream, jalapeños, coriander leaves and onion.

Steps:

• in large dutch oven brown meats till crumbled.
• drain all but 1 tablespoon of drippings.
• saute onion, green pepper,and garlic about 10 minutes.
• add meat back to dutch oven.
• add tomatoes,tomato sauce,chipotles,adobo sauce and seasonings.
• stir well and simmer for at least 1 hour.
• serve with condiments of choice!

Steps:

• Toss beef in combined chili powder and cumin. Coat large saucepan with cooking spray; heat over medium heat.
• Add beef, cook 5 minutes stirring occasionally.
• Add beef broth and chipotle chilies with sauce, bring to a boil. Reduce heat, cover and simmer for 1 hour 15 minutes or until beef is very tender.
• With slotted spoon, transfer beef to cutting board, leaving juices in pan. Using two forks, shred beef. Return beef to pan and add tomatoes and bell pepper. Bring to boil, stir in beans.
• Simmer uncovered for 20 minutes or until pepper is tender.
• Garnish with cilantro if that's your thing.

Steps:

• preheat the oven to 300 degrees F (or use slow cooker).
• Chop up the onions and garlic in the food processor and fry in some olive oil until softened.
• Add the chili powder and cumin and a salt and pepper to taste.
• Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
• (if using slow cooker, transfer at this point).
• Place the sun-dried tomatoes and chipotle chilis in the processor with the oil and blend to form a paste.
• Add these to the beef with the tomatoes, cinnamon stick, and beer (or water). Season a little more, if need be.
• Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours. (if using slowcooker, cook on low for 4-6 hours or high for 1 1/2 hours).
• Add the beans 30 minutes before the end of cooking time.