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Chili con Carne
Berkeley-BookItalic
Chili con Carne
Berkeley-Italic
This famous Tex-Mex
dish was undoubtedly
inspired by the meat-
and-chili stews of
Mexico. Beans are
included in this version,
making it a hearty one-
dish meal. If you like,
serve with white rice,
a side salad, Tortilla
Chips and cold beer.
Futura-Book
Futura-BookOblique
Per Serving
+9B	Calories:
Protein:
Carbohydrates:
Total Fat:
Saturated:
Monounsaturated:
Polyunsaturated:
Cholesterol:
Sodium:
Dietary Fiber:
Futura-Book
Cutting onions
Mincing garlic
Berkeley-Italic
Serves 
Berkeley-Medium
dried
chilies
place
saucepan
water.
P>Bring to a boil over high heat, reduce the heat to medium-low,
*F>cover and simmer until the chilies are soft, about 15 minutes.
*G<Drain, reserving the water, and, when cool enough to handle,
stem the chilies.
+dG7In a food processor fitted with the metal blade or in a
P)blender, place the softened chilies and 1
SchneidRom
cups of their cooking
P1water. Process to form a smooth pur
e. Set aside.
+dF8In a large saucepan over medium-high heat, warm the oil.
Crumble
cook,
	stirring,
until
browned,
)r;minutes. Using a slotted spoon, transfer the meat to a bowl
and set aside.
Reduce
medium
onion
garlic
)H;the pan. Saut
 until the onion is translucent, 2
3 minutes.
P?Return the meat to the pan and add the paprika, oregano, cumin,
*G?chili powder, jalape
os, tomatoes and the reserved chili pur
*G;Bring to a boil, reduce the heat to medium-low and add the 
Berkeley-Medium
kidney
beans.
Cover
simmer,
stirring
often,
until
mixture
P6thickens, about 25 minutes. Season to taste with salt.
Serve
)m	Accompany
bowls
chopped
onion,
shredded
cheese
tortilla
chips,
desired,
diners
taste.
Futura-Book
4 dried ancho chili 
peppers
4 dried guajillo chili
peppers or 4 additional
ancho chili peppers
4 cups (32 fl oz) water
2 tblsp corn oil or other
vegetable oil
FuturaBookFractions
lb lean ground beef
1 large onion, finely
chopped
1 clove garlic, finely
chopped
1 tsp paprika
1 tsp dried oregano,
crumbled
tsp ground cumin
Futura-Book
1 tblsp chili powder, 
or to taste
2 canned pickled
jalape
o chili peppers,
finely chopped
)|	tomatoes,
drained and coarsely
chopped
1 can (1 lb) kidney beans,
drained
chopped onion, 
shredded Cheddar
cheese and Tortilla
Chips, homemade
or purchased
(optional)
Futura-Book
grater/shredder, optional
medium saucepan with lid
large saucepan with lid
food processor or blender
slotted spoon
Futura-Book
Prep:
Cooking:
Other:
Total:
30 mins
55 mins
About 15 mins
for making
tortilla chips
(optional)
About 1
FuturaBookFractions
	if using 
purchased 
tortillas chips
Berkeley-Italic
Serves 
Berkeley-Medium
)0Ainse all the dried chilies and place in a large saucepan with the
PAwater. Bring to a boil over high heat, reduce the heat to medium-
cover
simmer
until
chilies
soft,
about
minutes.
P<Drain, reserving the water, and, when cool enough to handle,
stem the chilies.
)}	processor
fitted
metal
blade
blender,
P=place the softened chilies and 3 cups of their cooking water.
*G*Process to form a smooth pur
e. Set aside.
+dF8In a large saucepan or Dutch oven over medium-high heat,
P@warm the oil. Crumble in the beef and cook, stirring, until well
*G>browned, 5
7 minutes. Using a slotted spoon, transfer the meat
to a bowl and set aside.
Reduce
medium
onions
garlic
)E=the pan. Saut
 until the onions are translucent, 3
5 minutes.
P?Return the meat to the pan and add the paprika, oregano, cumin,
*G?chili powder, jalape
os, tomatoes and the reserved chili pur
Bring
boil,
reduce
medium-low
Berkeley-Medium
kidney
beans.
Cover
simmer,
stirring
often,
until
mixture
P6thickens, about 30 minutes. Season to taste with salt.
Serve
)m	Accompany
bowls
chopped
onion,
shredded
cheese
tortilla
chips,
desired,
diners
taste.
Futura-Book
8 dried ancho chili 
peppers
8 dried guajillo chili 
peppers or 8 additional
ancho chili peppers
2 qt water
FuturaBookFractions
cup (2 fl oz) corn oil 
or other vegetable oil
3 lb lean ground beef
2 large onions, finely
chopped
2 cloves garlic, finely
chopped
2 tsp paprika
2 tsp dried oregano,
crumbled
1 tblsp ground cumin
Futura-Book
2 tblsp chili powder, or 
to taste
4 canned pickled
jalape
o chili peppers,
finely chopped
2 cans (1 lb each) plum
tomatoes, drained and
coarsely chopped
2 cans (1 lb each) kidney
beans, drained
chopped onion, 
shredded Cheddar
cheese and Tortilla
Chips, homemade
or purchased
(optional)
Futura-Book
grater/shredder, optional
large saucepan with lid
large saucepan or 
Dutch oven with lid
food processor or blender
slotted spoon
Futura-Book
Prep:
Cooking:
Other:
Total:
35 mins
About 1 hr
About 15 mins
for making
tortilla chips
(optional)
About 1
FuturaBookFractions
if using
*C	purchased
tortilla chips
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Dummy Font
Berkeley-BookItalic
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Futura-Book
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Futura-BookOblique
FuturaBookFractions
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