A couple of months ago I went to San Antonio for work. While there I had the best mexican food I’d ever had. Chili Con Carne over cheese enchiladas!
Chili Con Carne –
- 3 pounds lean ground beef
- 2 medium white onions, coarsely chopped
- 8 medium garlic cloves, finely chopped
- 1/4 cup ground ancho chile powder
- 2 teaspoons ground cumin powder
- 1 (14 1/2-ounce) can puréed tomatoes
- 1 (14 1/2-ounce) can diced tomatoes, with their juices
- 2 chipotles en adobo, finely chopped
- 2 tablespoons plus 1 teaspoon kosher salt
- Heat a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat for 2 to 3 minutes. Add the meat, onions, garlic, ancho chile powder, and cumin powder and stir to combine and break the meat into small pieces. Cook, stirring occasionally, until the meat is well browned with no pink remaining, about 10 minutes.
- Stir in the tomatoes with juices, chipotles, and salt and reduce the heat to medium. Let simmer, stirring occasionally, until warmed through, about 10 minutes. Season with freshly ground black pepper and more salt as needed.
Pour this over your favorite burrito or enchiladas or just eat as is! Soooo yummy!