Chili con Carne Recipe
Chili Con Carne is made of beef, onion, peppers, tomatoes and a blend of spices that create a flavorful, hearty chili perfect for a cold winter’s night.
An ice storm is headed our way and that means I’m making a big pot of chili. It’s my comfort cooking dish of choice. It’s fun to toss everything into a large pot and let it warm together while filling the house with wonderful aromas.
So while everyone heads for the bread and milk aisles, I make my way to the chili fixings. It’s hard to beat a big bowl of warm hearty chili and maybe a side of corn bread too. Nothing knocks the chill off quite like it. This Chili Con Carne Recipe is no exception. Beef, tomatoes, peppers, onions and a blend of warm spices mingle together to create a delicious bowl of goodness that will make any day stuck inside much better.
Chili con Carne Recipe
- 8 poblano chiles
- 3 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
- 3 tablespoons all-purpose flour
- 4 tablespoons olive oil, divided, plus more as needed
- 3 cups chopped onion (about 2 large onions)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 12 ounces dark beer
- 2 cups beef broth
- 1 cup water
- 28 ounces canned stewed tomatoes, roughly chopped
- 1 chipotle chile, canned in adobo sauce
- 1/4 cup chopped fresh cilantro
- optional garnish- sour cream and/or shredded cheddar cheese
- Preheat broiler.
- Place poblanos on a lined baking sheet; broil for 4 minutes, turn and continue to broil until charred, about 4 more minutes. Place poblanos in a large bowl or zip-top plastic bag; cover with plastic wrap or seal bag. Let stand 15-20 minutes; peel and dice poblanos.
- Lightly dredge beef in flour. Heat 2 tablespoons olive oil in a Dutch oven or heavy bottom pot over medium-high heat. Working in batches as needed, add beef to pan; brown on all sides, adding more olive oil as needed. Remove beef from pan. Set aside.
- Reduce heat to medium. Add remaining 2 tablespoons olive oil to pan. Stir in onion, salt and pepper; cook for 12 minutes; stir occasionally. Add garlic; cook 3 more minutes, continue to stir occasionally.
- Push onions and garlic to side of pan. Add chili powder, oregano and cumin. Stir constantly for 1 minute to toast.
- Stir in beer, broth, water and tomatoes. Bring to a simmer. Add beef back to pan; cover and cook 2 hours; stir occasionally.
- Stir in chopped poblanos; cover and simmer for 1 hour, until beef is tender; stir occasionally.
- Rinse, seed, and chop chipotle. Stir in chipotle and cilantro. (For a spicier version do not rinse and seed chipotle.)
- Optional: Serve with a dollop of sour cream and/or a sprinkling of shredded cheese.