Chile con Carne y Frijoles Chili with Meat and Beans Recipe

2      Reviews by:    Thelma Fowler   Chile con Carne y Frijoles Chili with Meat and Beans Recipe cooks chuck roast with frijoles de olla then seasons with ancho and pasilla chiles, oregano, cumin, tomatoes, garlic, onion and beef broth to create delicious and tasty chili con carne. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Southwestern    Servings:16 Nutrition facts:412 calories24.0 grams fat Print Preview Rate This Recipe Prep Time:   3 Hours 20 Minutes Cook Time:   40 Minutes Total Time:   4 Hours

INGREDIENTS

• Frijoles de Olla (search recipes), using red or pinto beans
• 3 pounds boneless chuck roast, cut into 2-inch cubes
• 6 ancho chiles
• 2 pasilla chiles
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 can (16 oz) tomatoes
• 3 cloves garlic, chopped
• 2 teaspoons salt
• 2 tablespoons lard or oil
• 1 onion, chopped
• 2 cups reserved beef broth

DIRECTIONS

• Cook the Frijoles de Olla. In a large saucepan cover the meat with cold water, bring to a boil, reduce heat, cover, and simmer until tender (1 1/2 hours). Allow the meat to cool in the broth until easy to handle. Remove the meat, reserving the broth, and coarsely chop or shred the meat.
• Toast the chiles on a comal or in a heavy frying pan over medium heat, turning occasionally to avoid burning. Remove and discard the stems and most of the seeds. Crumble the chiles into a blender, add oregano and cumin, and blend into a fine powder. Add tomatoes, garlic, and salt and blend briefly on low speed to an even consistency.
• Heat the lard in a large pot. Saute the onion until soft, add chile-tomato puree and cook 3 minutes over high heat, stirring. Add prepared meat and slowly stir in the 2 cups broth. Bring to a boil and reduce heat; drain the cooked beans and add; simmer 30 to 40 minutes.
• Serve the crushed chiles, onion, and cheese in separate bowls as garnishes.

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