Chile con Carne San Manuel
I love this chili recipe because it is so Texan. And it is a real time saver because the chorizo already has the proper flavors and spices for chili. Most chili making sessions turn into chemistry labs; mixing, stirring, brewing etc... If you enjoy spending hours in the kitchen, go for it. But this recipe takes about 20 minutes to mix up. Try it.
- 8 dried chipotle chilies
- 1 28oz can diced or whole tomatoes
- 4 lbs ground beef, or ground venison
- 12oz Mexican style chorizo, casing removed
- 1 medium onion, chopped
- 3 cups whole pinto beans, cooked (homemade or canned)
In a small sauce pan, boil about 3 cups of water. When boiling, add the chipotle chilies. After about 10 minutes, check chilies to see if they are soft. Take out a chili from the water (you may want to use rubber gloves to handle the chilies) and remove stem and seeds. Remove stem and seeds from remaining chilies, and rinse well. Place all seeded chilies in a blender, and add can of tomatoes. Puree well and salt to taste. (Note: Leaving the chili seeds will make your chili con carne spicier!)
For best results, make a day ahead.