Ingredients:

1 lb ground beef (or a mix of beef and pork)

1 medium onion (chopped)

2-3 cloves garlic (minced)

2-3 dried guajillo chiles (stemmed and seeded)

1 can (15 oz) diced tomatoes (with juices)

1 can (15 oz) kidney beans (drained and rinsed)

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon oregano

Salt and pepper to taste

2 cups beef broth or water

For the Potatoes:

2-3 medium potatoes (peeled and diced)

2 tablespoons vegetable oil

Salt and pepper to taste

Directions:

Prepare the Chiles:

In a small saucepan, add the dried guajillo chiles. Cover with water and bring to a boil. Simmer for about 10 minutes until softened. Drain and blend with a little water until smooth. Set aside.

Cook the Meat:

In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant. Add the ground beef and cook until browned. Drain excess fat if necessary.

Add the Ingredients:

Stir in the blended chile sauce, diced tomatoes, kidney beans, chili powder, cumin, oregano, salt, pepper, and beef broth. Bring to a simmer.

Cook the Potatoes:

In a separate skillet, heat the vegetable oil over medium heat. Add the diced potatoes, seasoning with salt and pepper. Cook until the potatoes are tender and slightly crispy, about 10-15 minutes.

Combine:

Once the Chile con Carne has simmered for about 30 minutes, gently fold in the cooked potatoes. Let it simmer for an additional 5 minutes to combine flavors.

Serve:

Ladle the Chile con Carne and Potatoes into bowls. Serve hot with tortillas, rice, or your favorite sides.

Enjoy this hearty and flavorful dish! 🇲🇽🌶️😋