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Easy Chile Con Carne
5 from 15 votes

Easy Chile Con Carne

Easy Chile Con Carne is a rich, slow-cooked beef stew seasoned with a blend of pasilla and chipotle chiles, cumin, oregano, and coriander. The dish begins with a flavorful pasilla chili and tomato sauce base blended smoothly, then combined with bacon and chuck eye roast pieces browned in bacon fat. Simmering the mixture develops a deep, smoky spice layered with a hint of sweetness from brown sugar and is thickened slightly with yellow cornmeal. This hearty chili is ideal for cold days or gatherings where a satisfying, savory meal is welcome.

Prep Time
15 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
Servings: 8
Calories: 187 kcal
Course: Main Course
Cuisine: American, Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Blend Until Smooth: Process the mixture in the blender until it is smooth, about 1 minute. Once the mixture is smooth, set it aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.