Chitlins Con Carne Recipe
A classic soul food dish with tender chitlins and beef in a spiced tomato sauce, deeply rooted in African American culture.
Equipment
- Large stockpot or Dutch oven
- Colander
- Cutting board and knife
- Slotted spoon
- Tongs
- Paper towels
Ingredients
- 2-3 pounds cleaned chitlins
- 2 pounds beef chuck roast cubed
- 6 cups water
- 1 onion chopped
- 4 cloves garlic minced
- 1 jalapeno diced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/4 teaspoon cayenne pepper
- 1 15- oz can tomato sauce
- Hot sauce to taste
- Salt and pepper
Instructions
- Rinse chitlins under running water, remove excess fat and membrane, cut into 2-3 inch strips.
- In a stockpot, cover chitlins with cold water, bring to boil, drain, and repeat 2 more times.
- Pat dry beef, season with salt and pepper, brown in a pot, set aside.
- In the same pot, sauté onion, garlic, and jalapeno.
- Return beef, add chitlins, water, tomato sauce, and spices.
- Bring to boil, then simmer for 1 1/2 hours until chitlins are tender.
- Season with hot sauce, salt, and pepper.
- Serve chitlins and beef with sauce, enjoy with your favorite sides!
Notes
- Look for "fully cleaned" chitlins.
- Clean sink and equipment thoroughly after handling raw chitlins.
- Repeat parboiling to remove odor.
- Simmer chitlins slowly for tenderness.
- Refrigerate leftovers within 2 hours and reheat before serving.