Chile Con Carne

Chile Con Carne


  • 2 lbs diced sirloin steak
  • 1 tsp ground cumin
  • 1 Tbs ground Ancho chile
  • 1 tsp dried Mexican oregano
  • 1 tsp ground black pepper
  • 2 tsp salt
  • 1 diced yellow onion
  • 2 poblano peppers chopped (deseeded if you do not like spicy foods)
  • 8 cloves of garlic chopped
  • 28 ounces diced tomatoes
  • 3 cups of beef stock
  • 3 16 oz cans of drained kidney beans, pinto beans, or black beans
  • 2-4 ounces prepared hot sauce (optional)

Combine first 6 ingredients in a large mixing bowl, making sure that each piece of meat is thoroughly coated in spices. Preheat a heavy duty stockpot over high heat and add 2 Tbs of vegetable oil. Add the diced beef and spices to the hot pot, stir and then let sit for 2-3 minutes so the beef can get nice and brown. Add diced yellow onions and garlic to the pot. Stir to combine and cook for 30 seconds to 1 minute. Add diced poblano peppers, diced tomatoes, and 3 cups of beef stock. Stir to combine.

Turn heat down to low, cover stock pot with a lid, and stew for approximately an hour. Add beans and turn heat up to high. Bring to a boil and stir. Season with salt and pepper as desired. Add prepared hot sauce if you want to add more spicy heat. Serve with shredded or crumbled cheese, sour cream, and cornbread.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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