Oven-baked chili con carne

Votes: 1

Time: 5 o'clock.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 504, total fat 18 G., saturated fats 6 G., proteins 62 G., carbohydrates 27 G., fiber 8 G., cholesterol 167 mg, sodium 485 mg, sugar 7 G.

This rich chili con carne (or simply chili) is baked using different types of ground beef and a whole host of spices, including three types of chili peppers, which give the dish its name – "chili with meat." This aromatic, warming chili is perfect for fall and cooler weather.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chili sauce

5 California chili peppers
5 guajillo chili peppers
5 chili pasillas
5 cloves of garlic
1/4 cup fresh oregano leaves

Stewed tomatoes

1 kg of non-hybrid tomatoes

Spices for chili

1 cup oatmeal
1/4 cup ground cumin
1/4 cup paprika
1 teaspoon sea salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 teaspoon crushed red pepper flakes

Chile

1.3 kg ground beef neck
450 g ground beef from the thigh
1 onion, chopped
7 cloves garlic, diced
Special equipment: immersion blender

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, pasilla pepper, guajillo pepper, tomatoes, paprika, cumin

Cooking the dish according to the recipe:

Chili sauce:

In a medium saucepan, cover the California chile, guajillo chile, and pasilla chile with water and soak for 2 hours. Add the garlic and cook until soft, about 30 minutes. Blend in small batches in a blender, adding a little fresh oregano each time. Strain through a sieve.
Stewed tomatoes:

Simmer the whole tomatoes in a large saucepan, uncovered, over medium heat until they're tender and some of their liquid has released, about 45 minutes. Let cool slightly, then puree with an immersion blender until smooth.

Spices for chili:

Combine oats, cumin, paprika, salt, black pepper, cayenne pepper, and red pepper flakes in a bowl. Set aside.
Chile:

Preheat oven to 175°C. Combine all the ground meat, onion, and garlic in a cauldron. Bake in the oven, stirring occasionally, until the meat is cooked through.
Add chili spices to the ground beef and cook for another 20 minutes. Then add the stewed tomatoes and chili sauce. Cook until a thermometer reads 165°F (71°C), about 1 hour.