Spicy Roasted Chili Con Carne

Ingredients

• 454 g (1 lb)carne picada de pavo o ternera
• 1cebolla, cortada en dados
• 4 dientesajo, picado
• 4 cucharadas más 1 cucharaditachile en polvo
• 1 cucharadapimienta negra
• 1 cucharadapimentón
• 1 cucharada más 1 cucharaditaajo en polvo
• 1 cucharada más 1 cucharaditacebolla en polvo
• 1 cucharadacomino
• 1 cucharada más 1 cucharaditaorégano
• 946 ml (32 oz)caldo de ternera o de pollo
• 1 cucharadaaceite de oliva virgen extra
• 120 ml (1/2 taza)aceite de cocina
• 90 g (3/4 taza)harina
• 240 ml (1 taza)salsa de chile asado
• 5chiles guajillo secos
• 8chiles de árbol secos
• 454 g (1 lb)tomatillos
• 10chiles serranos frescos, sin tallo
• 2jalapeños frescos, sin tallo
• 4 dientesajo
• 1cebolla blanca, cortada en cuartos
• 1 lata pequeñasalsa de tomate
• 1 cucharadaaceite de oliva virgen extra
• una pizcasal

Instructions

1. 1

   Rehidrata los chiles

   Para preparar la salsa, abre los chiles guajillo y de árbol, retira y desecha las semillas y pon los chiles en una olla pequeña. Cúbrelos con agua y lleva a ebullición fuerte. Apaga el fuego, tapa la olla y déjalos rehidratarse mientras preparas el resto.

2. 2

   Asa las verduras

   Enciende el grill del horno. Coloca los tomatillos, los serranos, los jalapeños, el ajo y la cebolla en una bandeja. Añade una pizca de sal y 1 cucharada de aceite de oliva, y ásalos hasta que los tomatillos se ampollen, vigilando que no revienten.

3. 3

   Tritura la salsa

   Pon en un procesador de alimentos o una batidora las verduras asadas, incluidos los jugos de la bandeja, y los chiles rehidratados. Tritura hasta obtener una mezcla lisa y pásala por un colador, reservando la pulpa para más adelante.

4. 4

   Añade el tomate

   Cuando hayas colado todas las verduras, incorpora una lata pequeña de salsa de tomate al líquido colado.

5. 5

   Reserva la salsa

   Aparta 1 taza de salsa de chile. Deja enfriar el resto y congélalo para utilizarlo más adelante.

6. 6

   Mezcla las especias

   Combina 4 cucharadas de chile en polvo, 2 cucharaditas de pimienta negra, 2 cucharaditas de pimentón, 1 cucharada de ajo en polvo, 1 cucharada de cebolla en polvo, 1 cucharada de orégano y 1 cucharada de comino. Reserva la mezcla.

7. 7

   Dora la carne

   Calienta el aceite de oliva a fuego medio-alto y cocina la cebolla durante 5 minutos. Añade el ajo y cocina 1 minuto más. Incorpora la carne y desmenúzala mientras la mezclas; añade 1 cucharadita de cada uno de los condimentos restantes: chile en polvo, pimienta negra, pimentón, ajo en polvo, cebolla en polvo y orégano.

8. 8

   Termina de dorar

   Cocina la carne hasta que esté dorada. Escurre el exceso de grasa si hace falta.

9. 9

   Prepara el roux

   Pon el aceite de cocina en una olla mediana a fuego medio-alto. Cuando esté caliente, añade la harina y bate bien durante unos 4 minutos, hasta obtener un roux de color marrón claro. Incorpora la mezcla de especias y bate alrededor de 1 minuto. Añade el caldo y bate hasta integrar; después incorpora la salsa de chile.

10. 10

    Cuece a fuego lento

    Vierte la mezcla sobre la carne cocinada y deja que hierva suavemente durante unos 10 minutos, removiendo de vez en cuando. La salsa espesará mientras se cocina.

What is chilli con carne?

Chilli con carne is a meat-and-chilli stew associated with Tex-Mex cooking, though recipes vary widely. This version pairs mince with a thickened broth and a separate sauce made from roasted tomatillos and fresh and dried chillies.

Roasting the vegetables brings a blistered, savoury edge to the sauce, while the roux gives the finished chilli a notably thick consistency. There are no beans in this ingredient list.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 34g protein, 49g carbs, 34g fat.

The meat supplies most of the protein, while the flour, tomatillos and sauce contribute carbohydrates. Fat comes chiefly from the cooking oil and, depending on your choice, the mince; broth and seasonings can contribute much of the sodium. Serve with a generous portion of vegetables and choose rice or another starch to suit your appetite.

The roasted chilli sauce

Dried chillies: Removing the seeds before soaking makes them easier to blend into the sauce. The recipe calls for guajillo and chile de árbol, which bring different levels of heat and flavour.

Roasted vegetables: Keep an eye on the tomatillos under the grill, as the method asks for blistered skins without letting them burst. Save the liquid on the tray to blend with the vegetables.

Building the spice base

Measured blend: The recipe separates a larger spice blend for the roux from smaller amounts added directly to the mince. Measure these out before you start cooking so the stages are easier to follow.

Seasoned mince: Breaking up the meat as it cooks helps it brown more evenly and distributes the seasonings through the chilli. Drain excess fat if needed, as the next stage adds a roux and broth.

Getting the roux right

Light-brown colour: Whisk the flour into the hot cooking oil and keep it moving for about 4 minutes. Aim for the light-brown shade specified in the method rather than letting it darken too far.

Smooth sauce: Add the spice blend for about a minute, then gradually work in the broth while whisking. This helps combine the roux and liquid before the sauce goes into the pot with the meat.

Texture and timing

Simmer: Give the combined chilli about 10 minutes over a gentle simmer, stirring occasionally. The sauce should thicken during this time; use that change in texture as your cue.

Total time: The recipe gives a total time of 60 minutes, including preparation of the roasted chilli sauce. The sauce-making and meat-cooking stages can overlap in your preparation, but the method does not specify a separate duration for roasting.

Serving ideas

With rice: Serve the thick chilli over rice to make a hearty bowl and provide a mild contrast to the heat. A simple green salad or cooked greens can add freshness alongside it.

Toppings: Chopped onion, fresh coriander or a spoonful of plain yoghurt can be served at the table if desired. These are serving suggestions rather than ingredients in the recipe.

Recipe notes & tips

• Wear gloves when handling the fresh chillies, and avoid touching your eyes.
• Watch the tomatillos closely under the grill so they blister without bursting.
• Keep the tray juices when transferring the roasted vegetables to the blender.
• Whisk constantly while adding the broth to the roux for a more even sauce.
• Drain the browned mince if there is a noticeable amount of excess fat.
• Cool the unused chilli sauce before freezing it.

Variations

• Use turkey: Choose ground turkey instead of beef for the mince.
• Choose the broth: Use chicken broth or beef broth, as listed in the recipe.
• Adjust the heat: Remove more seeds from the dried chillies for a milder sauce.
• Serve with rice: Spoon the chilli over cooked rice for a fuller meal.
• Use the saved sauce: Freeze the extra roasted chilli sauce in portions for a future batch.

Common mistakes to avoid

• Letting tomatillos burst: Watch them under the grill and take them out once blistered.
• Skipping the tray juices: Add any liquid from the roasting pan to the blender with the vegetables.
• Burning the roux: Whisk for about 4 minutes and stop when it reaches a light-brown colour.
• Adding broth all at once: Whisk it into the roux until the mixture is well combined.
• Leaving the meat in large clumps: Break it up as it cooks so it browns more evenly.
• Forgetting to reserve sauce: Set aside 1 cup for the chilli before cooling and freezing the rest.

How to store

Refrigerate leftover chilli in a covered container and eat within 3–4 days. Reheat until steaming hot throughout, stirring as it warms; add a splash of broth if the sauce has become too thick. Freeze the unused roasted chilli sauce separately, as directed in the recipe.

Frequently asked questions