Chili Con Carne

Name: Chili Con Carne
Yield: makes 12 servings
Ingredients: 8 dried chipotle chiles (see page 96); 2 28-ounce cans whole tomatoes with juice; Kosher salt; 12 ounces Mexican chorizo, casing removed; 1 medium white onion, chopped; 4 pounds ground beef or turkey; 3 15-ounce cans low-sodium whole pinto beans or 4 cups drained Borracho Beans (page 128); Corn Bread (page 181), for serving; Grated cheddar cheese, for serving

December 9, 2011

These days I’m more likely to eat Chili con Carne with flavorful Corn Bread (page 181), but when I was a kid, “Frito pie” was one of our favorite after-school snacks: Place a generous handful of Fritos or other corn chips in the bottom of a bowl, ladle over some hot Chili con Carne, and top with cheddar cheese. Every delicious bite is cheesy, crunchy, and meaty! Mexican chorizo is a fresh (not dried) pork sausage seasoned with chiles; it makes all the difference between this Chili con Carne and more basic versions. This chili is better if it’s made a day ahead.

Recipe notes

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