A traditional Mexican chili con carne recipe combines roasted vegetables and cubed steak into a thick stew that can be served with rice, burritos and beans. The recipe calls for tomatoes, jalapenos, onions and garlic.
To make Mexican chili con carne, cut 3 rib-eye steaks into cubes, and cook the meat with 1 teaspoon of olive oil at medium-high heat until it is cooked through. Roast 2 roma tomatoes, 1 jalapeno, 1/2 small onion and 1 garlic clove in a cast iron skillet until the skins blister and char in places, and place the vegetables in a food processor. Blend them into a thick salsa. In a pan, combine the cooked meat and salsa, and bring the mixture to a boil for five minutes, and then simmer it for 15 to 20 more minutes. Season the chili con carne with salt and pepper to taste.
Another Mexican chili con carne recipe calls for both beef and pork stew meat with a sauce made from 2 chopped onions and 10 garlic cloves sauted in corn oil mixed with 1/3 cup of chili powder, 1 tablespoon of ground cumin, 2 teaspoons of dried oregano, 1 15-ounce can of diced tomatoes and 4 cups of chicken broth. As the meat and sauce cooks at a simmer for 30 minutes, puree 1 cup of chicken broth with 1 can of pinto beans. Add the bean puree along with another can of pinto beans to the chili con carne, and serve it with rice.