Chili con carne
1
Points® value
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
