Easy Chile Con Carne

Name: Easy Chile Con Carne
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 8 serving
Ingredients: 4 pound boneless chuck eye roast; 8 ounces thick-cut bacon; 7 medium-sized dried Pasilla or Ancho chiles; 1 tablespoon ground chipotle chile pepper; 1 teaspoon ground cayenne pepper; 2 tablespoons ground cumin; 2 tablespoons dried oregano; 1 tablespoon ground coriander; 2 tablespoons Knorr beef flavored bouillon; 2 teaspoons kosher salt; 1 teaspoon ground black pepper; 2 medium yellow onions; 3 jalapeño chiles, cored, seeded and finely diced; 6 garlic cloves; 4 cups water; 1 ( 12 oz ) Dos Equis Amber beer or other larger beer; 1 ( 28 oz) canned whole or crushed tomatoes; 1 tablespoon light brown sugar or white sugar; ¼ cup Quaker yellow cornmeal; fresh chopped cilantro; Shredded cheddar or Monterey Jack cheese; Lime wedges

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings
8
Calories
187 kcal
Course
Main Course
Cuisine
American, Mexican

Easy Chile Con Carne

Deacon Moody

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This Chile con Carne recipe is a comfort food with rich, bold flavors—perfect for those chilly days when you crave a hearty, satisfying meal.Unlike our classic chili made with ground beef that's ready in just an hour, this robust recipe takes its time on the stove, allowing flavors to develop and deepen.

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Ingredients

Servings

4 pound boneless chuck eye roast, pulled apart at seams, timmed, and cut into 1 inch pieces
8 ounces thick-cut bacon , cut into ½-inch pieces
7 medium-sized dried Pasilla or Ancho chiles ( or 4 tablespoons store-bough ground Ancho or pasilla chile powder )
1 tablespoon ground chipotle chile pepper
1 teaspoon ground cayenne pepper
2 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon ground coriander
2 tablespoons Knorr beef flavored bouillon (adjust to taste)
2 teaspoons kosher salt (or as needed)
1 teaspoon ground black pepper (to taste)
2 medium yellow onions , chopped
3 jalapeño chiles, cored, seeded and finely diced
6 garlic cloves , minced
4 cups water , divided
1 ( 12 oz ) Dos Equis Amber beer or other larger beer
1 ( 28 oz) canned whole or crushed tomatoes
1 tablespoon light brown sugar or white sugar
¼ cup Quaker yellow cornmeal

Optional Garnishes

fresh chopped cilantro
Shredded cheddar or Monterey Jack cheese
Lime wedges

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Instructions

Combine Pasillas and Water: Place the pasillas and 2 cups of water in a bowl. Microwave them until the pasillas are softened, about 3 minutes. After microwaving, do not drain or discard the liquid. The liquid is essential for the next steps as it carries the flavors of the pasillas.
Blend with Tomatoes and Maseca: Add the softened pasillas (with their liquid), tomatoes and their juice, and beef-flavored bouillon to a food processor or blender.
Blend Until Smooth: Process the mixture in the blender until it is smooth, about 1 minute. Once the mixture is smooth, set it aside.
Cook Bacon: In a Dutch oven or a large pot, cook the bacon over medium heat until it's crispy, about 8 minutes. Using a slotted spoon, place the cooked bacon on a paper towel-lined plate and reserve 3 tablespoons of the bacon fat in the pot.
Brown the Meat: Pat beef dry with paper towels and season with 2 teaspoons of kosher salt and 1 teaspoon of ground black pepper. Heat 1 tablespoon of reserved bacon fat in a now-empty Dutch oven over medium-high heat until just smoking—brown half of beef, about 8 minutes. Transfer to bowl and repeat with 1 tablespoon bacon fat and remaining beef.
Layer Flavors: Add the remaining 1 tablespoon of bacon fat, onion, and jalapeño to again-empty the Dutch oven and cook until softened about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Stir in cumin, chipotle powder, oregano, coriander, sugar, and cayenne, and cook until fragrant, about 30 seconds. Deglaze the pot by pouring in the beer and let it simmer for 7-8 minutes until it reduces slightly.
Gentle simmer: Stir in the reserved chile-tomato mixture, cooked bacon, reserved browned beef (along with any flavorful liquid from the beef), and the remaining 2 cups of water. Bring the mixture to a boil. Reduce heat to low and simmer, covered, stirring occasionally with a wooden spoon, for 1 hour. Continue to simmer uncovered until meat is tender, 30 to 45 minutes.
Thicken with Masa Harina: In a small bowl, mix Masa Harina with ½ cup of water. Slowly whisk in the mixture into the chili and simmer for an additional 5 to 10 minutes until it slightly thickens—taste and adjust salt and pepper to taste.
Serve: Ladle the chile con carne into bowls and garnish with chopped cilantro, cheese, onion, and lime wedges. Add sour cream if desired for extra creaminess and flavor.

Equipments used:

Notes

How to Store & Re-Heat
To store chile con carne, allow it to cool before placing it in airtight containers. You can keep it in the refrigerator for 3 days. When reheating, use the microwave or stovetop for refrigerated chili.
Make Ahead & Freeze
You can make chile con carne a day ahead and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.