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Dump and stir recipes aren’t the usual Fresh by Northwest style but it is 2013 people, and some nights you just don’t have time to do it all from scratch.

The white blurry parts are little clouds of steam coming off the chile

The white blurry parts are little clouds of steam coming off the chile

This is a great fall/winter recipe that I created a couple of years ago. I’m sure it’s a mashup of 2 or 3 recipes I found on the internet.

Ingredients are important. I use Hempler’s chorizo and Isernio ground pork when they are available. The Muir Glen Fire Roasted tomatoes are great in this recipe too. Simmering for a full hour rather than just 35 minutes will improve the flavor.

Chile con Carne
Serves at least 8


2 large onions, chopped
1 jalapeno, chopped
5 cloves garlic, chopped
12 oz. chorizo, well drained*
about 12 oz ground pork
2 28 oz. cans crushed tomatoes with juice
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 tablespoons ground cumin
1/2 tablespoon chili powder
2 tablespoons chipotle chili powder
2 tablespoons dried oregano
2 15.25 ounce cans red kidney beans, rinsed and drained

*If you don’t have chorizo double the amount of pork and add
2 cinnamon sticks
6 whole cloves

The process

  1. Brown chorizo and pork together, scoop the cooked meat out of the pan, leaving as much of the fat in the pan as possible. Set the meat aside to drain. Instead of using vegetable oil, use the rendered fat from the meat (in the same pan) to slowly brown the onions, then add the garlic and jalapeno. Cook for another 3 minutes.
  2. Put chorizo/pork mixture and all other ingredients into a stock pot. Bring to a simmer. If you are using the cinnamon and cloves put them in now. Don’t forget to remove them before serving.
  3. Add the salt, and all other seasonings. and simmer for about 20 min. Taste and adjust seasonings. Simmer another 10-15 minutes and serve.

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