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Restaurants›El Saltillo | Mexican Restaurant›Chile Con Carne Recipe

Chile Con Carne Recipe

Name: El Saltillo | Mexican Restaurants Chile Con Carne Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tbs vegetable oil; 1 cup yellow onion, finely chopped; 4 cloves garlic, minced; 1 unit jalapeño, seeded and finely chopped; 2 tsp ground cumin; 1 tsp dried oregano (preferably Mexican); 2 tbs ancho chili powder; 1 tsp smoked paprika; 1 tbs chipotle in adobo, minced; 3 tbs tomato paste; 28 oz fire-roasted diced tomatoes (canned); 2 cups beef broth; 1 cup beer (amber) or extra beef broth; 0.5 oz dark chocolate (70% cocoa) or unsweetened cocoa nibs; 1 tsp brown sugar; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 1.5 lbs flank or skirt steak, trimmed and cut into 1/2-inch pieces; 1 tsp salt; 0.5 tsp black pepper; 1 tbs vegetable oil (for searing); 15 oz kidney beans, drained and rinsed; 15 oz drained pinto beans (optional for texture); 1 tbs lime juice (fresh); 0.25 cup fresh cilantro, chopped; 2 units scallions, thinly sliced; 0.5 cup sour cream or Mexican crema (for serving); 1 cup shredded cheddar or Monterey Jack (for serving)

Inspired by El Saltillo | Mexican Restaurant

Time2h

Serves6

Mexican-style, saucy chili with steak bits.

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Ingredients

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Chili Base

2 tbs Tuscany sunflower oil

1 cup yellow onion, finely chopped

4 cloves Garlic, minced

1 unit jalapeño, seeded and finely chopped

2 tsp Ground cumin

1 tsp dried oregano (preferably Mexican)

2 tbs Ancho chili powder

1 tsp Smoked paprika

1 tbs chipotle in adobo, minced

3 tbs tomato paste

28 oz fire-roasted diced tomatoes (canned)

2 cups beef broth

1 cup beer (amber) or extra beef broth

1/2 oz dark chocolate (70% cocoa) or unsweetened cocoa nibs

1 tsp Brown sugar

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

Steak

1 1/2 lbs flank or skirt steak, trimmed and cut into 1/2-inch pieces

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs vegetable oil (for searing)

Beans & Finish

15 oz kidney beans, drained and rinsed

15 oz drained pinto beans (optional for texture)

1 tbs lime juice (fresh)

1/4 cup Fresh cilantro, chopped

2 units scallions, thinly sliced

1/2 cup sour cream or Mexican crema (for serving)

1 cup shredded cheddar or Monterey Jack (for serving)

Method

Steak

Prep and Sear

Pat steak dry with paper towels; season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tablespoon vegetable oil in a heavy skillet or cast-iron over high heat until shimmering. Sear steak pieces in a single layer in two batches so they brown without steaming, about 1–2 minutes per side for medium-rare to medium. Transfer seared steak to a plate and set aside.

Note: Steak will finish cooking in the chili so do not overcook during searing; browning builds flavor.

Chili Base

Sweat Aromatics

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add the chopped onion and jalapeño and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Bloom Spices

Add ground cumin, dried oregano, ancho chili powder, smoked paprika and chipotle in adobo to the pot. Stir constantly for 1–2 minutes until the spices become aromatic and coat the onions. Add the tomato paste and cook, stirring, 2–3 minutes to caramelize slightly; this deepens the tomato flavor.

Deglaze and Simmer

Pour in the beer (or extra beef broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the fire-roasted diced tomatoes, beef broth, brown sugar, dark chocolate, kosher salt and black pepper. Stir to combine and bring the mixture to a gentle simmer.

Combine Steak

Return the seared steak pieces and any accumulated juices to the pot. Reduce heat to low, partially cover, and simmer gently for 45–60 minutes, stirring occasionally, until the steak is tender and the flavors have melded. If the chili thickens too much, add up to 1/2 cup additional beef broth or water.

Beans & Finish

Add Beans and Adjust

About 10–15 minutes before serving, add the drained kidney beans and optional pinto beans to the chili. Continue to simmer just until beans are heated through. Taste and adjust seasoning with additional salt, pepper or a pinch more brown sugar if needed.

Finish Brightness

Remove the pot from the heat and stir in fresh lime juice and chopped cilantro. Let rest 5 minutes to meld flavors.

Serve

Ladle chile con carne into bowls and garnish with sliced scallions, a dollop of sour cream or crema and shredded cheddar or Monterey Jack. Serve with warm cornbread, rice, or tortilla chips as desired.