Easy Chile Con Carne
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
8
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Calories
187 kcal
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Course
Main Course
Easy Chile Con Carne
Description
Easy Chile Con Carne combines tender chunks of chuck eye roast with thick-cut bacon, developing a base of smoky meatiness. The distinctive use of pasilla chiles, along with ground chipotle and cayenne peppers, gives the chili a complex, moderate heat. The slow simmering in a blend of water, beer, and tomato creates a thick, savory sauce enriched by beef bouillon and balanced by the brown sugar's subtle sweetness. Adding yellow cornmeal near the end helps thicken the stew to a pleasing consistency without overwhelming the flavor.
Cooking the bacon first in a Dutch oven renders fat used for browning the minced beef, building layered flavors. The method includes blending softened pasilla chiles with tomato and bouillon for a smooth, integrated chili sauce. The combination of fresh diced jalapeños and onions adds fresh, pungent notes, complemented by the garlic's aroma.
This chile con carne is suitable for serving with traditional garnishes like shredded cheddar or Monterey Jack cheese, fresh cilantro, and lime wedges, which can brighten and contrast the rich stew. It is excellent for meal prep, as flavors deepen after resting, and it reheats well.
The recipe allows for storing refrigerated chili for up to three days and freezing for up to three months. Before reheating from frozen, defrost in the refrigerator overnight and warm on the stovetop until hot. These storage tips ensure convenient meal planning and retention of flavor and texture.
Ingredients
- 4 pound chuck eye roast pulled apart at seams, timmed, and cut into 1 inch pieces, boneless
- 8 ounces Bacon cut into ½-inch pieces, thick-cut
- 7 medium-sized pasilla chiles or 4 tablespoons store-bough ground Ancho or pasilla chile powder, dried; or ancho chiles
- 1 tablespoon ground chipotle chile pepper
- 1 teaspoon ground cayenne pepper
- 2 tablespoons cumin ground
- 2 tablespoons oregano dried
- 1 tablespoon ground coriander
- 2 tablespoons beef bouillon adjust to taste, Knorr brand
- 2 teaspoons kosher salt (or as needed)
- 1 teaspoon black pepper to taste, ground
- 2 medium onion chopped, yellow
- 3 jalapeño chiles cored, seeded, finely diced
- 6 garlic minced, cloves
- 4 cups water , divided
- 1 ( 12 oz ) beer Dos Equis Amber or other lager beer
- 1 ( 28 oz) tomatoes canned, whole or crushed
- 1 tablespoon light brown sugar or white sugar
- ¼ cup yellow cornmeal Quaker brand
Optional Garnishes
- cilantro fresh, chopped
- cheddar cheese or Monterey Jack cheese, shredded
- lime wedges
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.
Notes
- Store cooled chile con carne in airtight containers for up to three days in the refrigerator.
- Freeze leftovers for up to three months; defrost in the refrigerator for 12 hours before reheating on stovetop.
- Reheat gently to preserve the texture and flavor of the chili.
User Reviews
Overall Rating
5
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