Chili con Todo

Chili con Todo

Sundays beg for easy recipes that allow me to be lazy or to focus on other things.  Unfortunately I can’t be 100% lazy today because I have to do some work before another hectic week starts, but it feels good to have dinner in the Dutch oven ready until whenever we are.   Today that’s chili con todo – that would be chili with everything: beef, beans, and tomato.  It is an especially comforting meal in this rainy and windy weekend.  Right after Easter, we have been assaulted by a cold front that doesn’t want to end its Caribbean vacation.

I do not buy ground beef at the grocery store.  My Mom always would get beef stew from the supermarket shelves, and take it to the meat counter to have it ground there.   That habit stuck with me and I’m grateful for it, especially these days when Pink Slime was all over the news.

This chili is spicy for my taste (not for Eduardo, who flaunted the bottle of Melinda chipotle hot sauce), so adjust the chipotle amounts to your liking.

Chili con Todo
(4-6 servings)

  • 1 poblano pepper
  • 1/4 teaspoon chipotle flakes
  • 1 tablespoon olive oil
  • 1 1/2 pounds beef stew chunks, ground
  • 1 onion
  • 3 cloves of garlic
  • 1 teaspoon chipotle
  • 1 teaspoon adobo sauce from chipotle
  • 1 teaspoon cumin
  • 1 ounce bittersweet chocolate
  • 1 14oz can pink beans, undrained (can substitute with red or pinto)
  • 2 14 oz cans diced tomatoes, undrained
  • 1/2 cup of beer (used a light pale lager, but darker is better)
  • 1 teaspoon Worcestershire sauce

In a toaster over or over a gas burner, roast the poblano until the skin is charred.  Allow it to cool down and peel and discard the skin, stem, and seeds.

In a Dutch oven, heat the a tablespoon of olive oil over medium heat.  Add the chipotle flakes and allow the flakes to flavor and color the oil.  Add the ground beef, and season it with salt and pepper.  Cook the beef over medium heat until it is browned.  Drain as much fat as you would like  before continuing.

While the beef browns, chop the onion in the food processor and add after draining out the fat.  While the onions cook with the beef, combine in the food processor the roasted poblano, garlic, chipotle, and adobo sauce.  Pulse together until a paste is formed and there are no large chunks of garlic.  Add this mixture to the beef and cook for two to three minutes.  Season with cumin.  Add the undrained beans and tomatoes, chocolate, beer, and Worcestershire sauce.  Allow to simmer for at least an hour, adjusting the salt and pepper to taste.

Chili con Todo

The Lagniappe – Garnishes for Chili con Todo

  • Crushed toasted tortillas
  • Monterrey-Jack cheese
  • Greek yogurt or sour cream
  • Cilantro

 

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

21 Responses to “Chili con Todo”

  1. April 15, 2012 at 7:04 pm #

    That looks and sounds wonderful! I appreciate your mentioning that this was a bit spicy for your taste; whenever I use chipotles I always manage to make it a bit too spicy, so I will use a little less if (when!) I make this.

    • April 15, 2012 at 7:42 pm #

      Were I to cut back on the spice, I would probably skip the 1/4 teaspoon of chipotle flakes. Those go a long way in the heat department!

      • April 15, 2012 at 7:57 pm #

        That would work since I don’t own chipotle flakes. 🙂

  2. April 15, 2012 at 7:34 pm #

    When I cook at work I have to spice to the taste of the general population but when I cook at home I can really kick the heat up more than a notch. Roasted poblan must give this a nice bit of depth

  3. April 15, 2012 at 8:01 pm #

    Adriana, Yes, this is a perfect Sunday Supper and, I bet, a lunch or two this coming week. I’d like a little less spice, I think, and I do like Mike’s idea about roasting the pepper. Thanks for the Post. Good luck as you move into a hectic week. Mary

  4. April 16, 2012 at 4:25 pm #

    Yumm! I love a good chili, and the more goes in it, the better 🙂

  5. April 16, 2012 at 5:30 pm #

    This recipe sounds wonderful – a few vegetarian adjustments and I will devour the whole dish 😀

    Cheers
    Choc Chip Uru

  6. April 17, 2012 at 8:01 am #

    This is the second delicious Chili recipe I’ve seen today…I think it’s time I make some chili! This looks and sounds INCREDIBLE! Congrats on Top 9!

  7. April 17, 2012 at 8:09 am #

    My mother did the same thing! I’ll have to remember to put that habit back into practice.

  8. April 17, 2012 at 9:24 am #

    This sounds really tasty. My husband doesn’t like ground beef though so I always make chillies just with stewing steak.

  9. April 17, 2012 at 11:21 am #

    what a fabulous stew! Love the richness of all the chipotle you use and pink beans – love them! Great recipe! Congrats on the Top 9!

  10. April 17, 2012 at 3:09 pm #

    Such a delicious looking stew! Can’t believe your having cool weather…here in NJ it was 87 degrees yesterday!!

    • April 17, 2012 at 3:14 pm #

      Oh wow, Kathy! It was definitely cooler than that. Maybe not by too much, but it was. 😉

  11. April 17, 2012 at 10:23 pm #

    Oh, yeah. I’m trying this one, my hubby loves chili. Great one.

  12. May 6, 2012 at 6:09 pm #

    Love this twist on chili! Perfect for the next cool rainy day.

  13. May 27, 2012 at 8:23 pm #

    I love a good mexican dish nothing like warming yourself up this winter with a kick of spice and peppers!

  14. June 11, 2012 at 9:41 pm #

    I just love chili, and don´t make it often enough. But now that the cold has started it is the perfect time. This recipe sounds so good! I wonder if I can get adobo.

  15. June 15, 2012 at 4:22 am #

    This looks absolutely delcicious!

  16. July 6, 2012 at 7:28 am #

    Hola: It’s been a while and I am sorry, but was sick for close to two months and when I went to Spain I ended up in the hospital. Great vacation…All is well and catching up as usual.

    I think a trip to PR will do me well and will let you know when. I still have your bag of little gems and I lost your address…e-mail to me norma823@aol.com….I promise to mail a new bag…LOL

    Un beso to you and your hubby.

    By the way the chili looks amazingly delicious.

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