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Soups/stews

Pasilla Chili con Carne

photo by:kraft
Fragrant with garlic, cumin and dried pasilla chiles, this hearty chili gets its con carne from Mexican chorizo and ground beef.
time
prep:
30 min
total:
1 hr 10 min
servings
total:
8 servings, 1 cup each

What You Need

3
cups  water
6
 dried pasilla chiles, stemmed, seeded
1
can  (28 oz.) diced tomatoes, undrained, divided
2
cloves  garlic
1
lb.  lean ground beef
1/2
lb.  Mexican chorizo, casing removed
1
 onion, finely chopped
2
tsp.  ground cumin
1
tsp.  chili powder
2
cans  (15 oz. each) pinto beans, rinsed
1
cup  KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided

Make It

BRING water and peppers to boil in medium saucepan on medium-high heat; simmer on medium-low heat 10 min. or until peppers are tender. Drain peppers, reserving 1/2 cup of the cooking water. Place peppers, reserved cooking water, half the tomatoes and garlic in blender; blend until smooth.

COOK ground beef and chorizo in Dutch oven or small stockpot on medium-high heat 10 min. or until done, stirring frequently; drain. Return meat to pan.

ADD chili puree, remaining tomatoes and all remaining ingredients except cheese; cover. Simmer on medium-low heat 30 min., stirring frequently.

SERVE topped with cheese.

Kraft Kitchens Tips

Special Extra
If you prefer a spicier chili, do not remove seeds from pasilla chiles before using as directed.
Fun Idea
For large crowds, fill a muffin tin with various chili toppings, such as chopped jalapeño peppers, BREAKSTONE'S or KNUDSEN Sour Cream, onions, and your favorite KRAFT Shredded Cheese, for easy serving.
Note
Thin prepared chili with water if a thinner consistency is desired.
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