Best 10 Carne Con Chilies Recipes

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Carne con chile, also known as carne con chile colorado or carne con chile verde, is a traditional Mexican dish that is sure to tantalize your taste buds. This flavorful stew is made with tender beef, a variety of chiles, and a flavorful broth. Whether you prefer the classic red or green version, or a combination of both, this article will guide you through the process of creating a delicious and authentic carne con chile dish. From selecting the right ingredients to mastering the cooking techniques, we'll provide you with all the information you need to make an unforgettable carne con chile that will impress your family and friends.

Here are our top 10 tried and tested recipes!

SONORAN CARNE CON CHILE



Sonoran Carne con Chile image

While I use venison here, you can use beef, goat, lamb or jackrabbit. It should be a dark meat. Keep in mind that while there is a fair amount of prep here, almost all of it can be done in stages over several days if you want, and once it's all made, you can eat off it for days.

Provided by Hank Shaw

Categories     lunch     Main Course

Time 3h45m

Number Of Ingredients 15

3 pounds venison neck or shoulder or shank
Salt
1 quart venison or beef stock
4 bay leaves
1 hoja santa leaf ((optional))
1 onion, quartered
3 cloves garlic, smashed
2 to 4 dried chiles morita ((or chipotles from a can))
10 to 15 guajillo, New Mexican, California or similar mild, red, dried chile
1 tablespoon cumin seeds
1 white onion, (cut in quarters)
5 cloves garlic, (unpeeled)
1 tablespoon Mexican oregano
2 tablespoons lard or vegetable oil
Salt and black pepper to taste ((smoked salt if you have it))

Steps:

  • Optional smoking step. Salt the venison the night before you plan on smoking it and set in the fridge. The next morning, smoke the meat at 185°F for about three hours. I use mesquite here, but whatever wood you like will do.
  • Braise the Meat. Put all the other ingredients for the meat in a stewpot and bring to a simmer. Cover the pot. You can simmer this on the stovetop or in a 325°F oven.
  • Toast the Chiles. Heat a comal or flattop or large, heavy frying pan over medium-high heat. While the pan heats up, remove the stems and seeds from the dried chiles. Using a metal spatula, toast all the chiles quickly, pressing on them to flatten. They will get pliable quickly. You'll only need about 30 seconds per side, and you can flip them back and forth if you want. Do not let them char or burn. Move them as you go to a large bowl. When they are all toasted, pour boiling water over them to soak.
  • Continuing, you will want to spread the cumin seeds on the hot comal. Let them toast, moving them more or less constantly, until they smell nice, about a minute or two, tops. Move them to a spice grinder and grind to a powder. Can you use ground cumin? Sure, but it won't be as good.
  • Now char the garlic and onion on the comal. Set them down on the hot surface and let them sit there until you get a nice char. You want blackening. Move them around to char on all sides. When they're ready, peel the garlic and roughly chop the onion.
  • Move the rehydrated chiles, onion, garlic, cumin, oregano and a healthy pinch of salt to the blender. Add a little soaking water or some braising liquid and puree. You want the sauce to have the consistency of heavy cream.
  • Optional Step: Push the sauce through a fine-meshed sieve to remove small bits of chile skin and seeds. They are not digestible, and doing this step makes a smoother sauce, and, well, largely prevents the "ring of fire" the following morning...
  • Heat a pot over medium heat and add the lard. When the lard is hot, pour the sauce in and stir, stir, stir until the fat emulsifies. Bring it to a very gentle simmer and keep warm.
  • Once the venison is tender, somewhere between 90 minutes and 3 hours or so -- you'll know when you can pull it apart fairly easily with two forks -- time to serve. I like to pull the meat into largish pieces and put it in the sauce pot to bathe for a few minutes before serving.

Nutrition Facts : Calories 543 kcal, Carbohydrate 13 g, Protein 87 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 256 mg, Sodium 503 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

AWARD WINNING CHILI CON CARNE



Award Winning Chili Con Carne image

This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.

Provided by CHEFJIMMY

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h35m

Yield 8

Number Of Ingredients 22

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 ½ pounds lean ground beef
2 beef bouillon cubes
⅔ cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 ½ teaspoons paprika
2 ½ teaspoons chili powder
1 teaspoon cayenne pepper
2 ½ teaspoons dried basil
½ teaspoon dried oregano
2 tablespoons dried parsley
½ teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
½ cup water

Steps:

  • Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
  • Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
  • Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
  • In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.1 g, Cholesterol 85.8 mg, Fat 27.2 g, Fiber 7.5 g, Protein 31.6 g, SaturatedFat 8.9 g, Sodium 1211.6 mg, Sugar 9.2 g

CARNE CON CHILE



Carne con Chile image

This is a great authentic Mexican recipe.

Provided by Eny

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 4

Number Of Ingredients 7

20 fresh tomatillos, husks removed
2 large tomatoes, chopped
7 serrano chile peppers, chopped (wear gloves)
10 fresh chile de arbol peppers, chopped (wear gloves)
5 cloves garlic, divided
salt to taste
2 pounds pork stew meat, coarsely chopped

Steps:

  • Place the tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves into a saucepan over medium-low heat, and cool until the mixture is juicy and the peppers are tender, about 10 minutes. Remove and discard the garlic cloves. Pour the mixture into a blender, and blend until smooth, about 1 minute; set sauce aside. Mince 1 clove of garlic, or amount to taste, and mix into the sauce; season to taste with salt.
  • Mince 1 more clove of garlic, and place into a skillet with the pork over medium heat. Cook covered until the pork is no longer pink and the juices run clear, stirring often, about 30 minutes. Pour the blended sauce over the meat, and reduce heat to a simmer; cook, stirring often, until the pork is tender, 5 to 10 more minutes.

Nutrition Facts : Calories 613.6 calories, Carbohydrate 26.1 g, Cholesterol 135.8 mg, Fat 35.8 g, Fiber 6.4 g, Protein 48.6 g, SaturatedFat 11.9 g, Sodium 108.1 mg, Sugar 9.5 g

CHILI CON CARNE



Chili con Carne image

At chili suppers, this chili con carne recipe always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. -Janie Turner, Tuttle, Oklahoma

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h50m

Yield 10 servings ( 2 1/2 qt.)

Number Of Ingredients 16

2 pounds ground beef
2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 medium green pepper, chopped
1-1/2 teaspoons salt
2 tablespoons chili powder
3 teaspoons beef bouillon granules
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup water
1 can (16 ounces) kidney beans, rinsed and drained
Optional: Sour cream and jalapeno slices

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.

Nutrition Facts : Calories 264 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.

CARNE CON CHILIES



Carne Con Chilies image

This delicious tomatillo-based sauce can be made with beef, pork or chicken though it is traditionally served with pork. Unfortunately, I don't have precise measurements of the seasonings, but do some tasting along the way! Serve it over rice for a delicious Mexican dish!

Provided by trooworld

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 4

Number Of Ingredients 11

4 large boneless pork chops, fat trimmed and reserved
¼ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder, or to taste
½ teaspoon seasoning salt, or to taste
1 lime, cut into 4 wedges
10 tomatillos, husked and cut in half
1 tomato, quartered
2 jalapeno peppers, seeded and halved
3 dried red chile peppers, chopped
1 clove garlic
½ teaspoon salt, or to taste

Steps:

  • Slice pork chops into strips, and season with pepper, garlic powder and seasoning salt. Squeeze lime juice over pieces.
  • Heat a skillet over medium heat. Add fat, and cook, stirring until pan is coated. Remove fat, and put the seasoned meat in the pan. Fry until browned, about 5 minutes.
  • At the same time, make the green sauce. Combine the tomatillos, tomato, jalapenos, and dried chilies in a saucepan. Bring to a boil, and cook until soft. Drain excess liquid, and transfer to a blender or food processor along with the garlic and salt. Blend until smooth.
  • Pour sauce over the meat in the pan, and simmer for 15 minutes to blend all of the flavors. Taste, and adjust salt and pepper if necessary.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 8.3 g, Cholesterol 40.8 mg, Fat 13.2 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 4.7 g, Sodium 433.9 mg, Sugar 4.1 g

CHILI CON CARNE



Chili Con Carne image

Provided by Food Network Kitchen

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 18

6 slices bacon
2 pounds ground beef chuck
1 large onion, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
Kosher salt
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
2 tablespoons tomato paste
1 12-ounce bottle amber beer
2 tablespoons unsweetened cocoa powder
1 28-ounce can whole plum tomatoes, crushed by hand
1 1/2 cups low-sodium beef broth, plus more if needed
2 15-ounce cans black beans, drained and rinsed
1 tablespoon hot sauce
Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)

Steps:

  • Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
  • Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.
  • Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
  • Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.

CHILI CON CARNE



Chili con Carne image

This hearty chili has just the right level of spice. One bite and you'll see why it's Betty's Best!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 4

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, crushed
1 tablespoon chili powder
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon unsweetened baking cocoa
1/2 teaspoon red pepper sauce
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (19 oz) Progresso™ red kidney beans, undrained

Steps:

  • In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain.
  • Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
  • Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1/2, Fiber 9 g, Protein 31 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 6 g, TransFat 1 g

WAYNE GRETZKY'S CHILI CON CARNE



Wayne Gretzky's Chili Con Carne image

This is a recipe printed in our home town newspaper years ago. It stated this was Wayne's favourite recipe for chili con carne. It has a good mix of tastes and textures and the surprise ingredient, pineapple, adds a cool refreshing finish.

Provided by Sharon in Ontario.

Categories     Mexican

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 kg ground beef
3 large onions, chopped
3 stalks celery, sliced
1 large green pepper, diced
1 (156 ml) can tomato paste
1 (796 ml) can tomatoes
1 (540 ml) can kidney beans
2 (398 ml) cans baked beans
1 cup dry red wine (optional)
3 dashes hot pepper sauce
2 teaspoons Worcestershire sauce
salt and pepper
1 1/2-2 tablespoons chili powder
1 (540 ml) can pineapple chunks

Steps:

  • Cook beef in a frying pan over low heat until a small amount of melted fat forms.
  • Stir in green pepper, celery and onions.
  • Raise heat to medium and cook until vegetables are soft and beef has lost its pink color (about 10 min.).
  • Stir in tomato paste, tomatoes, beans and seasonings.
  • Simmer over low heat 30- 45 min.
  • ,stirring often.
  • Add drained pineapple chunks just before serving.
  • If desired, mixture can be thinned with juice of drained pineapple.

CHILLI CON CARNE RECIPE



Chilli con carne recipe image

This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.

Provided by Good Food team

Categories     Dinner, Lunch

Time 1h10m

Number Of Ingredients 16

1 large onion
1 red pepper
2 garlic cloves
1 tbsp oil
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
½ tsp dried marjoram
1 tsp sugar (or add a thumbnail-sized piece of dark chocolate along with the beans instead, see tip)
2 tbsp tomato purée
410g can red kidney beans
plain boiled long grain rice , to serve
soured cream , to serve

Steps:

  • Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
  • Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
  • Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
  • Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
  • Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
  • Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  • Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
  • Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
  • Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
  • Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
  • Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
  • Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  • Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
  • Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
  • Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
  • Serve with soured cream and plain boiled long grain rice.

Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 2.32 milligram of sodium

CHILI CON CARNE WITH BEANS



Chili Con Carne With Beans image

This is my father-in-laws recipe for chili. I love to make it on a cold winter night. Sometimes I serve it with Corn Chips in the bottom of the bowl, topped with the chili and then top the chili with grated cheddar cheese

Provided by Marty Hugo

Categories     One Dish Meal

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 lbs ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (15 ounce) can tomatoes
1 (15 ounce) can diced tomatoes with green chilies
1 (12 ounce) bottle dark beer
1 teaspoon ground cumin
1 teaspoon paprika
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1 (28 ounce) can chili beans

Steps:

  • Saute meat, onions and garlic until done.
  • Add remaining ingredients and simmer for 2 hours.
  • The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.

Tips:

  • Choose the right cut of beef: Chuck roast, brisket, and flank steak are all good choices for carne con chile. These cuts are tough, but they become tender when cooked slowly in a flavorful liquid.
  • Brown the beef before adding it to the pot: Browning the beef adds flavor and helps to prevent it from becoming tough.
  • Use a variety of chiles: Different chiles have different flavors. For a mild carne con chile, use poblano or Anaheim chiles. For a spicier dish, use serrano or habanero chiles.
  • Simmer the carne con chile for at least 2 hours: This will allow the flavors to meld and the beef to become tender.
  • Serve the carne con chile with your favorite sides: Rice, beans, tortillas, and guacamole are all popular choices.

Conclusion:

Carne con chile is a delicious and versatile dish that can be made with a variety of ingredients. It is a great option for a weeknight meal or a special occasion. With a little planning and effort, you can make a carne con chile that your family and friends will love.

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