Peruvian Chile Con Carne Recipe

 Peruvian Chile Con Carne

Chile Con Carne

The use of Peruvian Chile pastes really takes this chile con carne to a new flavor destination. The spice of the Amarillo and earthy nature of the panca is a refreshing twist on this Tex-Mex classic.

How To Make Peruvian Chile Con Carne Recipe

To make this recipe you'll need the following ingredients:

Ingrédients For Chile Con Carne

• 4 pounds of chuck steak, chunked
• 1 pound of cured pork jowl, diced
• ½ cup of Peruvian ají panca chile paste
• ½ cup Peruvian ají amarillo chile paste
• ¼ cup espresso chile rub (I use Spiceology® Cowboy Crust)
• ⅛ cup cumin, roasted
• ⅛ cup coriander
• 2 tablespoons dried oregano
• 1 tablespoon salt
• ½ cup garlic, minced
• 2 cups onion, diced
• ¼ cup tomato paste
• One 14-ounce can of fire-roasted tomatoes
• 8 cups beef stock
• 1 cup flour
• 1 teaspoon salt
• 4 tablespoons canola oil
• Garnish and serve with: tortillas, pickled jalapeños, green onions

Instructions For Chile Con Carne

Dice the chuck steak and dust it with salt and flour. Reduce pork jowl in a large stockpot. Add the steak to the pot and slowly brown the beef on all sides in small batches, making sure not to crowd the bottom of the pot. Remove from the pot and drain.

Heat the canola oil in a pan. Sauté onions and garlic for 3 minutes. Add beef back to the pot with onions and garlic.

Add the espresso chile rub and all other spices. Incorporate the ají pastes, tomato paste, and tomatoes. Add beef stock and bring to a boil. Once thickened, reduce heat and simmer for 2 hours, stirring often to keep from sticking.

Serve with tortillas, pickled jalapeños, and green onions.

You maybe also like Brian’s Seriously Good Chili Recipe.