Best Carne Asada Chile with Cornbread Crumbles Recipe

Carne Asada Chile with Cornbread Crumbles

Best Carne Asada Chile with Cornbread Crumbles Recipe

This is my own chili recipe that I have served in several of my restaurants.

I also won a chili cook-off in South Philly a few years back against twenty other competitors, including some hardcore BBQ guys who were bragging about how they were smoking their meats for twelve hours or more in the days before the competition.

Then I walked in with my tried-and-true recipe and won! 


  • 2 tablespoons canola oil
  • 5 pounds carne asada–style small diced beef
  • 1 large sweet onion, diced
  • 10 cloves garlic, chopped
  • 1 poblano
  • Two 28-ounce cans of crushed tomatoes
  • One 28-ounce can of diced tomatoes
  • ½ cup dark chili powder
  • 1 tablespoon chipotle powder
  • 1 tablespoon ground cumin
  • 2 tablespoons kosher salt, or to taste
  • 1 tablespoon freshly ground black pepper
  • Two 15-ounce cans of small white beans
  • Two 15-ounce cans of small red beans
  • Two 15-ounce cans of small pink beans
  • Garnishes: sour cream, shredded cheddar cheese, scallions,
  • cornbread (crumbled and toasted in the oven)


Heat a large Dutch oven or heavy-bottomed pot over high heat. Add oil and, once it is hot (appears slightly wavy), carefully add the beef. Brown the beef on all sides, doing it in batches if your pot is not large enough.

Roast the poblano over an open-flamed burner (or broil in the oven) until the skin is charred all over. Wrap in plastic wrap and allow to cool. Peel the charred skin off the pepper, remove the stem and seeds, then small dice the pepper

Add the onions and garlic. Stir and sauté for a few minutes.

Add the tomatoes and lower the heat to medium. Add all the spices, stir, cover, and simmer for 1 hour.

Add the beans and simmer for another 30 minutes or until the meat is tender.

Serve topped with cheese, sour cream, cornbread, and scallions.


World Recipes

Post A Comment: