Dinner With Jim
Chili Con Carne
Chili Con Carne is a traditional Mexican recipe of beef stewed nice and slow in a rich red chili sauce
Chili Con Carne
For The Chili Sauce
- 4 ancho chili peppers stemmed and seeded
- 4 guajillo peppers stemmed and seeded
For The Chili
- 3.5-4 pound chuck roast cut into ¾-1 inch cubes
- 2 tablespoons paprika
- 1 tablespoon Mexican oregano
- 1 tablespoon black pepper
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- Salt to taste
- 2 tablespoons olive oil
- 2 jalapeno peppers chopped
- 1 large onion chopped
- 10 cloves garlic chopped
- 2-4 cups beef stock
- Make your chili sauce first by lightly toasting the dried ancho and guajillo peppers in a dry pan about a minute or 2 per side. This will help to release the oils.
- Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.
- Soak the peppers in hot water for 20 minutes, or until they are nice and soft.
- Add them to a food processor with 1.5 cups of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.
- Add the cubed beef to a large bowl and toss with the paprika, Mexican oregano, black pepper, brown sugar, cumin, coriander and a bit of salt. Make sure everything is nice and coated.
- Heat the oil in a large pot and add the seasoned beef along with the jalapenos and onion. Cook them down 6-7 minutes, searing the beef all over.
- Add the garlic and stir. Cook another minute.
- Pour in the reserved chili sauce and stir. Cook it for 5 minutes to let the flavor develop a bit.
- Stir in the 2 cups of beef broth and bring to a quick boil. If you’d prefer a soupier chili, add in 4 cups of beef broth. If you are using the optional additions, add them in now.
- Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender.
- Serve with your favorite toppings