Chile Con Carne
Ingredients
| Ingredient | Quantity |
|---|---|
| 3 ounces | canola oil, chuck roll, diced small, onion, mince, garlic, mince, red bell pepper, small dice, green bell pepper, small dice, white navy beans, pre-soaked, veal reduction (fortified beef stock), tomato paste, tomatoes, diced, chicken stock, chipotle in adobo, guajillo dry chile, stem and seed remove, pasilla dry chile, stem and seed remove, cumin, ground, paprika, dry oregano, fresh thyme, fresh rosemary, kosher salt, black pepper, bay leaf |
| ½ pound | |
| 1 cup | |
| 2 tablespoons | |
| ¼ cup | |
| ¼ cup | |
| 2 cups | |
| 8 cups | |
| ½ cup | |
| ½ cup | |
| 1 cup | |
| 2 tablespoons | |
| 1 each | |
| 1 each | |
| 2 teaspoons | |
| 3 teaspoons | |
| 2 teaspoons | |
| 3 tablespoons | |
| 1 tablespoon | |
| 3 tablespoons | |
| 2 tablespoons | |
| 1 each |
Directions
Directions:
In a large bowl add the diced chuck roll, canola oil, kosher salt and black pepper. Toss to combine. Now in a large heavy sauce pot sear the meat on high heat until golden brown, add the onion, garlic, bell peppers, and tomatoes; reduce heat to a simmer. Simmer until vegetables are soft and tender, add the tomato paste and stir until meat and vegetables are evenly coated.
Pour in the veal stock, add the white navy beans and simmer. In a blender add the chicken stock, chipotle in adobo, and dry chilies; blend smooth. Pour mixture into the chili base and continue to simmer, whisk in the cumin, paprika, bay leaf and dry oregano; simmer until chili is thicken about 45 minutes. Next add the fresh herbs and stir to combine.
Garnish:
Mexican blended cheese, crema fresca, sliced jalapenos, fresh tomatoes, sliced avocado, cilantro, diced white onion