Chili Con Carne
- Total Time
- 3:05
- Prep
- 0:25
- Cook
- 2:25
- 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.
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reduced-sodium chicken broth2 cup(s), divided
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dried ancho pepper(s)5 item(s), small, seeded
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dried chile de arbol2 item(s), small, seeded
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yellow cornmeal½ cup(s)
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unsweetened cocoa powder1 Tbsp
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dark brown sugar1 Tbsp
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minced garlic1 Tbsp
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dried oregano2 tsp
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ground cumin2 tsp
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uncooked lean trimmed boneless chuck steak3 pound(s), diced
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kosher salt1 ½ tsp, or to taste
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black pepper¼ tsp
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cooking spray1 spray(s)
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uncooked onion(s)2 large, finely chopped
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Cremini mushrooms16 oz, sliced
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jalapeño pepper(s)2 small, seeded, minced
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light beer8 fl oz
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canned diced tomatoes15 oz, with their liquid
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canned kidney beans45 oz, rinsed, drained
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fresh lime juice1 Tbsp
- 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.
- In a large bowl, toss beef with salt and pepper.
- 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.
- Add beer; bring to a boil over high heat. Stir in reserved chili puree, remaining 1 c broth and tomatoes with their liquid.
- 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).
- Add beans, stir and heat through, about 5 minutes; stir in lime juice and adjust seasonings to taste. Yields about 1 cup per serving.