Multiple Capsicum Chiles Con Carne Recipe

Name: Multiple Capsicum Chiles Con Carne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cumin seed; 1 tablespoon szechuan peppercorn; 8 ounces very lean ground beef; 1-1/2 pounds yellow onion, chopped ~3 cups; 2 large bell peppers, chopped ~2-1/2 cups; 2 poblano peppers, chopped ~1 cup; 3 serrano peppers, minced; 8-10 garlic cloves, minced ~1/3 cup; 15 sprigs culantro, minced; 3 tablespoons cumin, ground; 2-1/2 tablespoons oregano; 1/2 teaspoon asafetida powder; 5 -6 tablespoons commercial chili powder; 2 teaspoons allspice berries; 1 tablespoon black peppercorns; 1 tablespoon mixed peppercorns, if available; 2 teaspoons cocoa powder; 3/4 teaspoon ground cinnamon; 3 bay leaves; 1 packet Sazon con achiote; 2 cascabel chiles, whole; 2 guajillo chiles, whole; 3 chiles de arbol, or japonicas, whole; 14.5 ounces can tomatoes, diced, with chilies; 8 ounces kidney beans, dry, pre-soaked ~8 hours; 2 quarts water, plus more as needed; 1/2 bunch cilantro, minced; 8 ounces Mexican cheese blend, shredded; 1 pound rice, preferably La Preferida or Goya, cooked; 3-5 splashes chile with garlic sauce, as desired (tong et toi Vietnam)

Servings: persons

2 tablespoons cumin seed
1 tablespoon szechuan peppercorn
8 ounces very lean ground beef
1-1/2 pounds yellow onion, chopped ~3 cups
2 large bell peppers, chopped ~2-1/2 cups
2 poblano peppers, chopped ~1 cup
3 serrano peppers, minced
8-10 garlic cloves, minced ~1/3 cup
15 sprigs culantro, minced
3 tablespoons cumin, ground
2-1/2 tablespoons oregano
1/2 teaspoon asafetida powder
5 -6 tablespoons commercial chili powder
2 teaspoons allspice berries
1 tablespoon black peppercorns
1 tablespoon mixed peppercorns, if available
2 teaspoons cocoa powder
3/4 teaspoon ground cinnamon
3 bay leaves
1 packet Sazon con achiote
2 cascabel chiles, whole
2 guajillo chiles, whole
3 chiles de arbol, or japonicas, whole
14.5 ounces can tomatoes, diced, with chilies
8 ounces kidney beans, dry, pre-soaked ~8 hours
2 quarts water, plus more as needed
1/2 bunch cilantro, minced
8 ounces Mexican cheese blend, shredded
1 pound rice, preferably La Preferida or Goya, cooked
3-5 splashes chile with garlic sauce, as desired (tong et toi Vietnam)

1
Toast cumin seed and szechuan peppercorns in cast iron or heavy-bottom pan, till fragrant and slightly darkened. Add ground beef and brown. Add onions and fresh peppers; saute until softened; stir in garlic and culantro. Begin stirring in spices and herbs, blending and toasting lightly, then add tomatoes. Stir to blend a few minutes. Add 2 quarts water and beans. Lower heat to simmer. Over the next 3-1/2 - 4 hours, stir and scrape sides occasionally, adding water as required to maintain a loose, soup-like consistency. Mash the chiles and peppercorns as they soften. Pick out the skins and bay leaves, and serve with rice, cheese and cilantro. Pass the hot sauce and freshly-ground black pepper, as desired

1562

kcal

Calories

Fat

257

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 2 tablespoons cumin seed, 1 tablespoon szechuan peppercorn, 8 ounces very lean ground beef, 1-1/2 pounds yellow onion, chopped ~3 cups, and more.

Yes, Multiple Capsicum Chiles Con Carne falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Multiple Capsicum Chiles Con Carne

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