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Chili Con Carne

5
Total Time
3 hr 5 min
Prep
25 min
Cook
2 hr 25 min
Serves
10
Difficulty
Easy
This beef chili relies on whole dried chilies for heat and complexity. The sauce is rich and thick, perfect for simmering the steak.

Ingredients

reduced-sodium chicken broth

2 cup(s), divided

dried ancho pepper(s)

5 item(s), small, seeded

dried chile de arbol

2 item(s), small, seeded

yellow cornmeal

½ cup(s)

unsweetened cocoa powder

1 Tbsp

dark brown sugar

1 Tbsp

minced garlic

1 Tbsp

dried oregano

2 tsp

ground cumin

2 tsp

uncooked lean trimmed boneless chuck steak

3 pound(s), diced

kosher salt

1½ tsp, or to taste

black pepper

¼ tsp

cooking spray

1 spray(s)

uncooked onion(s)

2 large, finely chopped

cremini mushroom(s)

16 oz, sliced

jalapeño pepper(s)

2 small, seeded, minced

light beer

8 fl oz

canned diced tomatoes

15 oz, with their liquid

canned kidney beans

45 oz, rinsed, drained

fresh lime juice

1 Tbsp

Instructions

  1. Microwave 1 cup broth in a medium glass bowl until hot (or heat on stove and pour into bowl); add dried chilies and soak for 10 to 15 minutes to soften. Place chilies and their liquid in a blender or food processor along with cornmeal, cocoa powder, sugar, garlic, oregano and cumin; process until smooth and set aside.
  2. In a large bowl, toss beef with salt and pepper.
  3. Coat a large Dutch oven with cooking spray and heat over medium heat. Add onion, mushrooms and jalapeño; cook, stirring often, until onions are softened and mushrooms begin to brown, about 5 to10 minutes.
  4. Add beer; bring to a boil over high heat. Stir in reserved chili puree, remaining 1 c broth and tomatoes with their liquid.
  5. Add beef; reduce heat to medium-low, cover and simmer until tender, about 1 1/2 to 2 hours (or cook in a 250°F oven for 1 1/2 to 2 hours).
  6. Add beans, stir and heat through, about 5 minutes; stir in lime juice and adjust seasonings to taste. Yields about 1 cup per serving.

Notes

Garnish with thinly sliced radishes if desired.

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