How to Make Mexican Chili Con Carne

Mexican chili con carne is a great addition to a tailgating party.

Mexican chili con carne is delicious during cooler months or any time of the year you want a flavorful, spicy dish. Chili con carne is roughly translated from Spanish as "chili pepper with meat," even though several accounts note this dish did not actually originate from Mexico. Chili con carne can be prepared in a variety of different ways. Add fresh chopped tomatoes, green peppers and herbs at the last minute for a fresh flavor burst. Serve this over white rice and baked potatoes, or even with a bowl of tortilla chips.

Things You'll Need

• 2 lbs. round steak, in bite-size pieces
• 22 oz. can dark kidney beans with liquid
• 1 cup chopped onion
• 5 cloves chopped garlic
• 3 dried guajillo or puya chili peppers
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. fennel
• 1 tbsp. Spanish paprika
• 1 tsp. turmeric
• 1 tbsp. salt
• 3 chipotle peppers in adobo sauce
• Cilantro
• Pineapple (optional)
• Skillet
• Cooking oil
• Slow cooker
• Sour cream
• Shredded cheese

Instructions

1. Heat a skillet to medium-high heat. Add a few drops of cooking oil and brown the steak in the skillet. Add chopped onion, garlic, chipotle peppers and ground spices.

2. Stir in kidney beans and liquid from the can.

3. Transfer everything into a slow cooker and cook for six hours on medium heat.

4. Stir well and add freshly chopped tomatoes, bell peppers, a little cilantro and even pineapple if you wish. Serve over rice, large baked potatoes, tortilla chips or on its own. Garnish with sour cream and cheese.

Tips & Warnings

• Extra sour cream will tone down the spiciness for those who like it milder.

References

• What's Cooking America: History of Chili, Chili Con Carne
• Betty Crocker: Chili Con Carne