October 25, 2016

Instructions

1) Rinse the dried chiles, open and remove the seeds and stems, and soak in a bowl of hot water. Add olive oil, minced onion, and garlic to large skillet. Cook for five minutes. Then add the ground beef, cumin, and the sea salt. Cook eight to ten minutes more, stirring frequently. I use an old fashioned potato masher to crumble the beef after it is cooked. Spoon off any excess fat. Add soaked dried chiles, 1/2 cup Chile soaking water, and canned chipotle chilies to blender. Puree until smooth.

2) Add to meat mixture in skillet, less for mild chili and more for spicy, stir and saute for a few minutes to help bring out the flavor of the chilies. Taste and correct the salt. Add the meat to a crockpot, Dutch oven, or heavy large saucepan, along with the beans and the tomatoes. Simmer for 20-30 minutes over low heat on the stove, or several hours on low in the crockpot. Add beef broth or water to thin to your taste.

3) Serve with cornbread, chips, or over tamales or cheese enchiladas. Top with green onions, cheese, and sour cream if desired.

 

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Mexican Street Corn

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Ingredients

  • 2 pounds Tennessee Grass Fed Ground Beef, thawed
  • 1 large sweet yellow onion, finely minced
  • 1 tablespoons olive oil
  • 2 cloves fresh garlic, finely minced
  • 1 teaspoon ground cumin
  • 3-4 dried red new mexico chiles
  • 2-3 dried Chile pasillas
  • 1-3 chiles chipotles in adobo
  • 2 teaspoons sea salt
  • 2 15-ounce cans ranch style brand beans
  • 1 28-ounce can red gold crushed tomatoes
  • beef broth of water
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