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Recipe: Ancho And Chipotle Chile Con Carne
Similar Categories: Ancho, Chipotle, Chile, Con, Carne
Serving Size : 6
2 pounds boneless beef chuck roast
1 (14 1/2 ounces) can beef broth
1 1/2 teaspoons Oregano Leaves
1 teaspoon Ground Cumin
2 tablespoons vegetable oil
1 large chopped onion - (1 1/2 cups)
1 medium diced red bell pepper (1 cup)
2 tablespoons crushed Ancho Chile Pepper
1 teaspoon crushed Chipotle Chile Pepper
3 tablespoons flour
1/2 teaspoon Garlic Powder
Trim excess fat from beef. Cut beef into 5 or 6 large pieces. Place in
4-quart saucepan with broth, oregano, and cumin; bring to boil. Reduce
heat; cover and simmer 1 1/2 hours. Remove beef and cut into 1/2-inch
cubes. Reserve broth and skim off excess fat. Heat oil in large
skillet over medium-high heat and saute onion, red bell pepper, and
garlic powder for 4 to 5 minutes or until just tender. Add cooked beef,
ancho chile pepper, chipotle and salt; cook, stirring, for 2 to 3
minutes. Sprinkle in flour and cook, stirring, for 2 to 3 minutes
longer. Gradually add 1 1/2 cups of the reserved broth (including the
herbed residue) and cook, stirring until thickened. Reduce heat and
simmer, uncovered, for 15 minutes to blend flavors. Serve with warmed
flour tortillas, refried beans or cooked rice, if desired. Garnish with
your favorite toppings - grated cheese, chopped onions, etc. Serving
size: 2/3 cup.
2 pounds boneless beef chuck roast
1 (14 1/2 ounces) can beef broth
1 1/2 teaspoons Oregano Leaves
1 teaspoon Ground Cumin
2 tablespoons vegetable oil
1 large chopped onion - (1 1/2 cups)
1 medium diced red bell pepper (1 cup)
2 tablespoons crushed Ancho Chile Pepper
1 teaspoon crushed Chipotle Chile Pepper
3 tablespoons flour
1/2 teaspoon Garlic Powder
Trim excess fat from beef. Cut beef into 5 or 6 large pieces. Place in
4-quart saucepan with broth, oregano, and cumin; bring to boil. Reduce
heat; cover and simmer 1 1/2 hours. Remove beef and cut into 1/2-inch
cubes. Reserve broth and skim off excess fat. Heat oil in large
skillet over medium-high heat and saute onion, red bell pepper, and
garlic powder for 4 to 5 minutes or until just tender. Add cooked beef,
ancho chile pepper, chipotle and salt; cook, stirring, for 2 to 3
minutes. Sprinkle in flour and cook, stirring, for 2 to 3 minutes
longer. Gradually add 1 1/2 cups of the reserved broth (including the
herbed residue) and cook, stirring until thickened. Reduce heat and
simmer, uncovered, for 15 minutes to blend flavors. Serve with warmed
flour tortillas, refried beans or cooked rice, if desired. Garnish with
your favorite toppings - grated cheese, chopped onions, etc. Serving
size: 2/3 cup.
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