Multiple Capsicum Chiles con Carne

By • March 31, 2013 0 Comments

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Multiple Capsicum Chiles con Carne

Author Notes: This may be hot enough to slake your chile jones, but light on the meat, unashamedly vegetal.PMarie


Serves 1-1/2 quarts

  • 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

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