Chili Con Carne
So yesterday, I found myself in the usual weekday rush, juggling homework, dinner plans, and Sarah's never-ending requests for a snack. Alex reminded me of his all-time favorite dish, Chili Con Carne. It’s one of those hearty meals that ends our hectic day on a comforting note. Plus, with minimal prep and robust flavors, it has become a family classic, especially perfect for cozy evenings when the city seems just a bit too hectic outside. This one-pot wonder has all the smoky spice and tender beef your family will love, while also being flexible enough to suit different tastes.
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If you're looking for another delicious dish that’s sure to please, check out our Gluten-Free Lemon Crinkle Cookies.
Why you’ll love this recipe
This Chili Con Carne stands out for its rich, smoky flavor, thanks to the combination of guajillo and ancho peppers. Packed with spices and tender beef, it’s both comforting and filling. The best part? You can adjust the heat to suit your family’s preferences, and with optional ingredients like beans or extra chiles, it can become a unique version every time!
Ingredients
- 4 guajillo peppers
- 4 ancho peppers
- Salt to taste
- 3.5-4 pound chuck roast cut into ¾-1 inch cubes
- 1-2 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
- 5 cloves garlic chopped
- 2-4 cups beef stock
- Worcestershire sauce (optional)
- Tomato sauce (optional)
- Chili or kidney beans (optional)
- Extra spicy chili powders (optional)
- Crema or sour cream (for serving)
- Fresh chopped herbs (for serving)
- Spicy chili flakes or chopped chiles (for serving)
- Shredded cheese (for serving)
Step-by-step instructions
- Remove the stems and seeds from the dried guajillo and ancho peppers, then lightly toast them in a dry pan for about a minute or two per side.
- Soak the toasted peppers in very hot water for 20 minutes until they are soft.
- Blend the softened peppers with ½ cup of the soaking water (or fresh water) and a bit of salt until smooth. Strain if desired and set aside.
- Heat the oil in a large pot or Dutch oven over medium heat. Season the beef with salt and pepper, then sear in batches until browned, setting the beef aside on a plate.
- Add ¼ cup of the beef stock to deglaze the pot, scraping up the browned bits from the bottom.
- Add the jalapenos and onion to the pot, cooking for 6-7 minutes until softened.
- Add the garlic and stir, cooking for another minute.
- Pour in the reserved chili sauce and the seasonings, stirring to combine and cook for 5 minutes to develop the flavors.
- Stir in the remaining beef broth (or tomato sauce) and reserved beef. Bring to a boil. If a soupier chili is desired, add in up to 4 cups of beef broth and any optional ingredients/beans.
- Reduce the heat, cover, and simmer for about 2 hours, or until the beef is very tender.
- Serve with your favorite fixins!
Recipe tips & variations
For a sweeter chili, try adding brown sugar, which pairs wonderfully with the heat. If you're a heat-seeker, toss in extra chili powders or fresh chopped chiles. Prefer a thicker consistency? Reduce the amount of beef stock. Remember, this dish is incredibly versatile!
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place it back in a pot over medium heat, stirring occasionally until warmed through. A dash of beef stock can loosen it up if needed.
FAQs
What cut of beef works best for making Chili Con Carne?
I love using chuck roast because it becomes tender and flavorful when simmered.
How spicy is traditional Chili Con Carne and how can I adjust the heat?
This version is moderately spicy with just the right kick, but you can easily tone it down by reducing the number of jalapenos or opting out of extra chili powders.
Can I make Chili Con Carne with beans or without them?
Absolutely, this is all about personal preference! Feel free to add beans like kidney or omit them for a more traditional Texas-style chili.
How long should Chili Con Carne simmer for the beef to become tender?
Usually, about 2 hours will do the trick. This slow simmer ensures you're left with melt-in-your-mouth beef.
Recipes you may like
- Gluten-Free Lemon Crinkle Cookies
- Creamy Mango Banana Smoothie for a Fresh Morning Boost
- Pineapple Green Smoothie
Try whipping up Chili Con Carne tonight, and let it become a family favorite in your home too! It’s a proven winner in ours, perfect for any night you need a warm, delicious embrace.
Print
Chili Con Carne
- Total Time: 2 hours 30 minutes
- Yield: 6-8 servings 1x
- Diet: Gluten-Free
Description
A comforting and hearty Chili Con Carne packed with smoky flavors and tender beef.
Ingredients
- 4 guajillo peppers
- 4 ancho peppers
- to taste Salt
- 3.5-4 pounds chuck roast cut into ¾-1 inch cubes
- 1-2 tablespoons paprika
- 1 tablespoon Mexican oregano
- 1 tablespoon black pepper
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- to taste Salt
- 2 tablespoons olive oil
- 2 jalapeno peppers chopped
- 1 large onion chopped
- 5 cloves garlic chopped
- 2-4 cups beef stock
- (optional) Worcestershire sauce
- (optional) Tomato sauce
- (optional) Chili or kidney beans
- (optional) Extra spicy chili powders
- (for serving) Crema or sour cream
- (for serving) Fresh chopped herbs
- (for serving) Spicy chili flakes or chopped chiles
- (for serving) Shredded cheese
Instructions
- Remove the stems and seeds from the dried guajillo and ancho peppers, then lightly toast them in a dry pan for about a minute or two per side.
- Soak the toasted peppers in very hot water for 20 minutes until they are soft.
- Blend the softened peppers with ½ cup of the soaking water (or fresh water) and a bit of salt until smooth. Strain if desired and set aside.
- Heat the oil in a large pot or Dutch oven over medium heat. Season the beef with salt and pepper, then sear in batches until browned, setting the beef aside on a plate.
- Add ¼ cup of the beef stock to deglaze the pot, scraping up the browned bits from the bottom.
- Add the jalapenos and onion to the pot, cooking for 6-7 minutes until softened.
- Add the garlic and stir, cooking for another minute.
- Pour in the reserved chili sauce and the seasonings, stirring to combine and cook for 5 minutes to develop the flavors.
- Stir in the remaining beef broth (or tomato sauce) and reserved beef. Bring to a boil. If a soupier chili is desired, add in up to 4 cups of beef broth and any optional ingredients/beans.
- Reduce the heat, cover, and simmer for about 2 hours, or until the beef is very tender.
- Serve with your favorite fixins!
Notes
- For a sweeter chili, try adding brown sugar, which pairs wonderfully with the heat.
- If you're a heat-seeker, toss in extra chili powders or fresh chopped chiles.
- Prefer a thicker consistency? Reduce the amount of beef stock.
- Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place it back in a pot over medium heat, stirring occasionally until warmed through.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
