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Chili Con Carne

clock-icon150 minutes
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Author
Elliot silber

A hearty and savory bowl of Chili Con Carne, this recipe brings together tender chunks of beef and the warmth of spices with a rich tomato base. Perfect for those cozy nights in, it's a classic dish that's sure to satisfy your craving for something comforting and deeply flavorful.

Ingredients for Chili Con Carne

units in
USchevron
serves
2 peoplechevron

Chuck Roast, cut into 1-inch cubes

0 lb

Avocado Oil

tablespoons

Garlic, chopped finely

cloves

Large Onion, chopped

each

Poblano Peppers, deseeded and chopped

each

Tomato Paste

tablespoons

Crushed Tomatoes, canned

0 oz

Red Kidney Beans, canned, drained and rinsed

cups

Cayenne Pepper

teaspoons

Smoked Paprika

tablespoons

Cumin Powder

tablespoons

Cocoa Powder, unsweetened

teaspoons

Garlic Powder

teaspoons

Onion Powder

teaspoons

Dried Oregano

teaspoons

Brown Sugar

tablespoons

Hot Sauce

tablespoons

Grated Cheddar Cheese

to taste

Sour Cream

to taste

How to Make Chili Con Carne

1. Prep

Begin by prepping your ingredients. Cube the chuck roast, chop the garlic, onion, and poblano peppers. Drain and rinse the kidney beans. Have all your spices ready for the cooking process.

2. Sear Meat

Heat the avocado oil in a heavy-bottomed pot over medium heat. Season the chuck roast cubes with a pinch of salt and sear in batches until browned on all sides. This creates a rich flavor foundation. Remove the meat and set it aside.

3. Sweat Aromatics

In the same pot, add the chopped garlic, onions, and poblano peppers with a pinch of salt. Cook, stirring often, until softened and fragrant. This step infuses the oil with savory flavors.

4. Toast Spices

Stir in the cayenne pepper, smoked paprika, cumin powder, garlic powder, onion powder, and dried oregano. Toast these spices for 2-3 minutes until they are fragrant. Toasting amplifies their flavors and binds them to the aromatics.

5. Caramelize Paste

Add the tomato paste to the pot, stirring it with the aromatics and spices. Cook for a few minutes until it deepens in color. This caramelization adds a layer of complexity to the chili.

6. Deglaze

Deglaze the pot with a splash of Worcestershire sauce, scraping up any browned bits from the bottom of the pot. This incorporates all the flavors into the dish.

7. Add Cooking Liquid

Pour in the crushed tomatoes and chicken stock, stirring to combine. Return the browned chuck roast to the pot. Bring everything to a simmer.

8. Simmer

Let the chili simmer, uncovered, stirring occasionally, until the chuck roast is fork-tender, about 1.5 to 2 hours. This slow cooking process melds the flavors together and tenderizes the meat.

9. Finishing Ingredients

Once the meat is tender, stir in the red kidney beans, and add brown sugar, hot sauce, and additional Worcestershire sauce to taste. Adjust the seasoning carefully, tasting each time as you add the different ingredients to perfectly dial in the flavor.

Variations

Protein Swaps

. Turkey Chili

Flavor Variants

. White Chicken Chili

Spices and Herbs

. Add a cinnamon stick or star anise during cooking for a subtle, warm spice undertone. . Incorporate a bit of unsweetened cocoa powder or a square of dark chocolate to deepen the flavor. . Mix in a splash of apple cider vinegar or lime juice at the end to brighten the flavors.

Serving Variations

. Chili Mac

Change the Protein

. Swap out the traditional ground beef for ground turkey, bison, or lamb for a different flavor profile. . Use a combination of meats, such as pork and beef, to add complexity. . For a vegetarian twist, use lentils or a meat substitute like textured vegetable protein (TVP).

Pitfalls and tips

Choose the Right Cut of Meat

Instead of using pre-ground beef, opt for a chuck roast or brisket and grind it yourself at home if possible. A coarse grind will give your chili a heartier texture. If mixing meats, consider adding some ground pork for a richer flavor.

Low and Slow Cooking

Once all the ingredients are in the pot, let your chili simmer gently for a long time. A slow cook allows the flavors to meld and deepen. If you have the time, letting it simmer for a couple of hours will significantly enhance the taste.

Bloom Your Spices

Toast your spices in the oil before adding the meat. This will amplify their flavors and add a new depth to the chili. Add the chili powder, paprika, cumin, and oregano to the sautéed onions and garlic, and cook them for a minute or two until fragrant.

Rest Your Chili

Chili tastes even better the next day. If you can, make it a day ahead and let it sit in the refrigerator overnight. Reheat it gently, and you'll find the flavors have married and intensified.

Brown the Meat Well

Take the time to brown the meat in batches if necessary. You want to get a deep caramelization on the meat for a robust flavor foundation. Avoid crowding the pan, which can cause the meat to steam instead of sear.

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