Chili con carne
1
Points®
Total time: 3 hr 5 min • Prep: 25 min • Cook: 2 hr 25 min • Serves: 10 • Difficulty: Easy
Serving chili for a causal gathering is always a delicious way to feed hungry guests and this rendition is no exception. Wow your company with this outstanding version that delivers a caliber of chili worthy of taking home the blue ribbon at a cook-off! We’ve used chuck roast and cooked it low and slow until the beef reaches to fork-tender perfection. It relies on whole dried chilies for heat and complexity and its richness from its unsweetened cocoa cooks. Garnish with thinly sliced radishes for a nice crunch and chopped green onions or cilantro for a pop of bright green color.
Ingredients
Reduced sodium chicken broth
2 cup(s), divided
Dried ancho pepper
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
Jarred 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)
Onion
2 large, finely chopped
Cremini mushroom
16 oz, sliced
Jalapeño pepper
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.
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