Chilli Con Carne (Without Beans) Recipe

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Servings: 1



  1. Put in a small sauce pan the acho peppers with 2 c. of water and boil the liquid for five min. Turn off the heat and let soften for five min.
  2. Tranfer the chilies to a blender with 1/2 c. of the soaking liquid.
  3. Keep the remaining liquid. Add in the jalapeno peppers and puree the chilies till smooth. Strain the puree through a sieve into the reserved soaking liquid, pressing the solids through with a spoon.
  4. Heat about 1 Tbsp of oil in a skillet over medium-high heat. Add in part of the beef cubes and brown them all over, about 8 min. Transfer the cubes into a pot. Repeat with the rest of the cubes, adding oil if needed.
  5. Add in 1/2 Tbsp of oil to the skillet and cook the onions, celery and garlic. Saute/fry the vegetables for 5 min stirring frequently. Stir in the ginger, cumin, oregano, cayenne pepper, black pepper and cook for one minute. Add in the flour and cook one more minute, stirring constantly. Transfer the mix to the pot with the meat.
  6. Pour the reserved chili mix (or possibly just the minced jalapenos) with 2 c. of water into the pot. Stir in the tomatoes and the juice of the can along with the bay leaf, salt and orange zest.
  7. Cook the mix uncover, over very low heat till the meat is tender: 2 1/2 to 3 hrs. Don't allow to boil. You may add in 1/2 c. of water at the time if it becomes too tick.


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