Birria de res con consome is a Mexican dish where chunks of beef are braised in a tasty chili broth, and it’s one of my all time favorite dishes! Normally it takes a bit of time to make a good birria chili and this version gives you most of the great flavours of the original in a fraction of the time! This recipe is pretty much the same as the original with the cubed stewing style beef replaced with ground beef so it does not require hours of simmering to make the beef tender. The broth will not be quite as tasty as the original, the flavour builds up in that long slow simmer, but it’s still really, really good! You can make this chili with little broth and eat it with a spoon, like a classic chili, or you can make it with more broth so that you can make the birria style tacos, where the beef is placed in tacos and then dipped in the broth!
Ground Beef Birria Chili
All of the flavours of birria chili in a quick and easy version with ground beef!
ingredients
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 cup water, just boiled
- 2 pounds ground beef
- 1 onion, diced
- 4 cloves garlic, chopped
- 2 tablespoons tomato paste (optional)
- 1 (15 ounce) can crushed tomatoes
- 1 cup beef broth (link) (or chicken broth (link) or water)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 2 teaspoons (Mexican) oregano
- 1 teaspoon (smoked) paprika
- 1 tablespoon apple cider vinegar
- 2 bay leaves (optional)
- salt to taste
directions
- Lightly toast the chilies in a heavy bottomed skillet for 30 seconds per side before soaking in the just boiled water until tender, about 20 minutes.
- Remove the stems and seeds from the soaked chilies and puree the chilies, along with the soaking water, in a food processor (or blender) until smooth.
- Meanwhile, cook the beef in a large pan over medium-high heat, breaking it apart as it cooks, about 8-10 minutes, before draining off any excess grease.
- Add the onion and cook until tender, about 5-7 minutes.
- Add the garlic and tomato paste and cook until fragrant, about a minute.
- Add the pureed chilies (from steps 1-2), tomatoes, broth, cumin, coriander, pepper, cinnamon, cloves, allspice, oregano, paprika, vinegar and bay leaves, bring to a boil, reduce the heat and simmer for 15-20 minutes.
- Remove the bay leaves and enjoy!
Option: Add 2 teaspoons soy sauce (gluten-free for gluten-free), along with the broth.
Option: Skim any fat off of the top after cooking.
Option: * Use more or less broth depending on how thick or thin you desire the broth to be. If you want broth for dipping tacos into, use at least 2 cups of broth.
Option: Season with salt, honey and vinegar to taste, balancing out the spicy, salty, sweet and sour.
Option: Serve garnished with: fresh diced onions, pickled red onions, sour cream, sliced radish, cilantro, cheese (shredded or crumbled), lime wedges, etc.
Option: Use in tacos!!!
Birria de Res con Consome
Texas Chili
Slow Braised Chili Con Carne
Black Bean and Quinoa Chili
Squash Chili Mole
Chili Verde
Turkey White Chili
White Chicken Chili
Braised Short Rib Ragu
Beef and Black Bean Chili
Beef Barbacoa Tacos
7 Chili Chili
Slow Cooker Balsamic Glazed Roast Beef
Beef Rendang
Beef Massaman Curry
Mexican Shredded Beef
Carne Guisada (Braised Beef)
Barbacoa Tacos
Chicken Birria Tacos
Greek Style Spaghetti (Makaronia Me Kima)
Barbacoa Ground Beef
Taco Spaghetti
Italian Style Chili
Mexican Style Bolognese
I have one question, do you leave all the chili seeds in when you soften and the puree them? How spicy are these with the seeds in?
Thanks.
Ok, I read your other Birria recipe and it directs you to remove the seeds… got it!
I updated the recipe to clarify this. Enjoy!