Chili con Carne
User Reviews
4.6
Chili con Carne
Description
Chili con Carne in this recipe begins with dried ancho and guajillo chilies that are cleaned, de-stemmed, and lightly roasted to enhance fragrance. Once softened in hot water, these chilies become the base for a deeply flavored chili puree. Roma tomatoes are also roasted to add sweetness and acidity. Chuck roast is cut into chunks, salted, and seared to develop a crust and savory base before deglazing. Onion and garlic are softened in the same pot to build flavor.
The reconstituted chili puree combined with stock and seasonings including Mexican oregano, cumin, salt, and optional chipotle give the chili its signature warm and slightly smoky profile. Black beans add body; their quantity can be adjusted or omitted based on preference. The stew simmers until the meat is tender and flavors meld. The recipe notes that with 5 cups of stock, the chili tends toward a soupier consistency, but that can be reduced or served using a slotted spoon for a chunkier bowl.
This chili works well as a filling main course for 4-5 people, enjoyed with toppings like cheese or sour cream if desired. Variations include substituting New Mexican chilies or using ground beef for faster preparation. The method encourages tasting the chile soaking liquid for bitterness to balance the chili puree accordingly.
Ingredients
- 2-2.5 lbs. chuck roast
- 3 ancho chile dried
- 3 guajillo chili dried
- 1 onion
- 4 garlic cloves
- 3-4 Roma tomato
- 1 chipotle in adobo optional
- 1-2 cans black beans from two 15oz. cans
- 5 cups stock
- 1 tablespoon Mexican oregano
- 1/2 teaspoon cumin
- 1 teaspoon salt plus more to taste
- black pepper freshly cracked
Instructions
- Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed. Roast them in the oven for 1-2 minutes or until warm and fragrant. Add the roasted chile pieces to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20 minutes or so.
- Rinse and de-stem the tomatoes. Roast them in a 400F oven for 20-30 minutes or until you need them.
- Preheat your main pot over medium-high heat along with a glug of oil. Chop up the chuck roast into 1-1.5" chunks and give it a good salting. You can discard any fat pieces that you don't want in your Chili. Sear the beef chunks in the pot until they are browning on all sides (tongs work great for this step). Once browned you can set the beef pieces aside.
- In the same pot, add a finely chopped onion along with another glug of oil. Cook the onion over medium heat until softened. Then add 4 minced garlic cloves and briefly cook. Scoop half of the onion-garlic mixture into the blender where it will become part of the chile puree. Note: if you're concerned about the garlic burning then add the 4 cups of stock to the main pot now while you work on the chile puree.
- Before draining the reconstituted chiles take a taste of the soaking liquid. If it tastes bitter to you then use stock to combine the chiles. If you like the flavor you are welcome to use the soaking liquid in place of the stock.
- Add the drained chiles to the blender along with a single roasted tomato and a single chipotle in adobo (optional). I usually cut off the stem and scrape out the seeds of the chipotle. Half of the onion-garlic mixture should already be in the blender. Add a single cup of stock (or soaking liquid) and combine well. Feel free to add a bit more liquid if it won't combine readily.
- Add the chile puree to the main pot along with: 1 tablespoon Mexican oregano, 1/2 teaspoon cumin, 1 teaspoon salt, freshly cracked black pepper, and the 4 cups of the stock if you have not already added it. Combine well and then add the seared beef pieces (along with their juices) and the remaining roasted tomatoes. I usually just plop the tomatoes in the pot and give 'em a rough chop.
- Bring this up to a simmer, cover, and let cook for 1.5-2 hours or until the beef is tender. This batch cooked for 2 hours. Note: my stove needs somewhere between low and medium-low to maintain a simmer in a covered pot.
- Towards the end of the simmer you can add the beans (optional). I added two cans of drained and rinsed black beans, 15 oz. size.
- Take a final taste for seasoning. I added more salt and another pinch of Mexican oregano, but keep in mind the salt level will depend on which stock you're using. You can optionally shred the beef chunks into smaller pieces using two forks, or you can just leave them as the larger chunks.
- You can also adjust the consistency of the Chili at this point if you want. To thin it out, simply add 1-2 cups of stock. To thicken it up you can use a cornstarch slurry. In a small bowl whisk together a few tablespoons of cornstarch and equal parts cold water. Once combined add the mixture to the Chili and it will thicken up considerably. More on using cornstarch to thicken soups and sauces.
- Serve immediately. I served this batch plain Jane, but optional garnishes include Mexican Crema, freshly chopped cilantro, crispy tortilla strips, and a squeeze of lime.
- Store leftovers in an airtight container in the fridge where it will keep for a few days.
Notes
- Adjust the amount of stock if you prefer a thicker, chunkier chili rather than a soup-like consistency.
- The specific dried chili mix can be substituted; New Mexican chilies work well in place of guajillos.
- Use one or two cans of black beans based on your preference, or omit entirely if desired.
- This recipe serves about 4-5 people; doubling is possible with an appropriately sized pot.
- Taste the chile soaking liquid for bitterness—using stock to balance the chile puree can help.
- Ground beef can be used as a quicker alternative; see Ground Beef Chili con Carne for instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 42g | 84% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 125mg | 42% |
| Sodium | 1575mg | 66% |
| Potassium | 1315mg | 28% |
| Fiber | 12g | 48% |
| Sugar | 13g | 26% |
| Vitamin A | 6414IU | 128% |
| Vitamin C | 14mg | 16% |
| Calcium | 83mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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