Classic Texas Chile con Carne


½ oz dried chile chipotle (14gr)

2 oz. dried chile ancho (56gr)

2 oz. dried chile guajillo or pasilla (56 gr)

2 large cloves of garlic

1 lb. fresh tomatoes, peeled, seeded and chopped (500gr)

1 cup water (240ml)

2 tbsp. olive oil (30ml)

1 lb. onions, peeled and chopped (500gr)

3 lbs. beef ground for chile (1.5kg)

2 lbs. pork ground for chile (1kg)

1 tbsp. salt, or to taste (12gr)

2 cups cooked beans (optional)

Optional toppings – grated cheese, chopped cilantro, chopped onions, avocado slices


Place the dried chile chipotle, chile ancho and chile guajillo (or pasilla) in a 2 qt. saucepan and fill the pan halfway full with water. Place the saucepan on the stove and bring to a boil over medium heat. Reduce to simmer, cover the saucepan, and allow the chiles to simmer until they are tender, about 5 minutes. Cool slightly, then drain the water. Remove and discard the stems and seeds of the chiles, rinsing the chiles under running water briefly to remove any remaining seeds.

Place the prepared chiles along with the garlic and diced tomatoes in the container of a blender. Add the water and blend the mixture until very smooth. Add ½ cup more water if needed to facilitate blending. Set aside.

In a large lidded Dutch oven, heat the olive oil. Add the chopped onions, and sauté until the onions are well caramelized. Add the beef and pork, and brown over medium heat for about 15 minutes. Break the ground meat up with your spoon.

Once the ground meat is thoroughly cooked, add the prepared chile mixture. Lower the heat to medium low and cover the Dutch oven. Allow to simmer for 30 minutes, stirring occasionally to confirm that the chile con carne is not scorching. Add the beans if desired, and simmer for 5 more minutes. Serve warm.

Serve with your favorite garnishes and toppings.



Although this recipe is not very spicy, but you can always add more chile chipotle for a spicier dish. If you can’t find dried chile chipotle, you can substitute canned chile chipotle in adobo sauce. Three canned chiles equate the same heat level as 1/2 oz. (14gr) of dried chile chipotle.

Chile con Carne is best when prepared 24 hours in advance. This recipe can easily be doubled to feed more people, or cut in half to feed fewer.