Living close to the border, we have a wonderful variety of authentic Mexican food. It's so wonderful! It's also so tempting... night after night of rich flavors, and inspiring blends. We have a lot of different venues here that range in quality and price, but let me tell you, they are all great in different ways. One of my favorite places is a little buffet restaurant called Rigo's. They have an amazing buffet that includes, among other things, a "to-die-for" Chili con Carne!
In my efforts to create my favorite dishes at home, I started looking for a recipe for this one. I tried a couple different things, like using chili paste or seasonal blends. In the end, I discovered I couldn't do this without using actual chili's.
Again, another perk of living close to the border is that products and ingredients for Mexican cuisine can be easily found at our local grocery stores. No need for a specialty shop (although I admit, it is soooo much fun to go into specialty grocery stores!). As I’ve practiced with this recipe, I have found it doesn’t actually take too long to make the sauce, and I can make extra to freeze and save for another night as well. I haven’t tried it with chicken or pork, but I think it would go well. It’s definitely on my experiment list.
Served with a salad and warm tortillas, you have an amazing meal!
Chili con Carne
Red Chili Sauce:
10 dried California Chilis (stems and seeds removed)
3 Tbs olive oil
1 medium sweet onion, chopped
5 cloves garlic, chopped
1 tsp cumin seeds
1-2 cups beef or chicken broth, divided
Salt and pepper to taste
For the Meat:
2 lbs cubed steak (round, sirloin, stew meat, etc)
2 Tbs olive oil
1 tsp cumin seed, crushed
1 tsp Mexican oregano, crushed (regular oregano works too)
1 tsp red pepper flakes (optional, depending on how much heat you want)
1 ½ - 2 cups more broth (depending on how thick or thing you like your sauce)
Have chili’s prepared before beginning. Heat the olive oil over medium heat. Add the dried chili’s and allow to cook for a couple minutes. Be careful not to burn them. Add the onion, garlic, and cumin seeds and cook for a few more minutes. Add 1 cup broth and cook until the peppers have become soft, about 8-10 minutes. Turn off the heat and remove from the burner. Using the Emulsion Blender, thoroughly blend all of the ingredients together. Try to puree as well as you can as it will make it easier in the next step.
Pour the blended mixture into a mesh strainer over a bowl. Using a spatula, push the mixture through the strainer. If it gets too thick, you can add more broth to help with the process. Once complete, add salt and pepper to taste (if desired) and set aside.
In a cast iron pot, heat 2T olive oil over medium-high heat. season the beef with salt and pepper and place in the pot when the just starts to smoke. Allow it to brown for a couple minutes before stirring. You don't need to cook the meat completely, just enough to add color and a sear.
Add the chili sauce, spices, and the remaining broth (if your sauce is a bit thick). Bring to a boil and then reduce the heat to a simmer. Allow it to cook for 2-3 hours. Beef should be tender and flavorful.
*Instant Pot Instructions:
Make the sauce as described above on the stovetop. In the Instant Pot, set it to Sauté. Add the oil, and just as it starts to smoke, add the meat. I usually cook this in 2 batches so I can get a good sear on all of the meat. Don't stir for a couple minutes when you first put the meat in as it will help create a nice brown sear on the meat.
Once all the meat is seared, turn off the Sauté function. Place all of the meat, the sauce, and the last of the seasonings into the Instant Pot. You can also add more broth if your sauce is too thick. Turn the Slow Cook function on Low and set the time for 3 hours.
I love using the delay start for this recipe. I can prepare everything in the morning or at lunchtime and then set the delay to start in the afternoon. That way it will be ready for dinnertime without me having to do all the prep work at dinner time. Finally, serve and enjoy!
This recipe is adapted from the recipe at La Pina en la Cocina
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