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.
150 minutes
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.
Chuck Roast, cut into 1-inch cubes
0 lb
tablespoons
Garlic, chopped finely
cloves
Large Onion, chopped
each
Poblano Peppers, deseeded and chopped
each
tablespoons
Crushed Tomatoes, canned
0 oz
Red Kidney Beans, canned, drained and rinsed
cups
cups
teaspoons
tablespoons
Cumin Powder
tablespoons
Cocoa Powder, unsweetened
teaspoons
teaspoons
teaspoons
teaspoons
tablespoons
tablespoons
tablespoons
to taste
Grated Cheddar Cheese
to taste
to taste
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.
. Turkey Chili
. White Chicken Chili
. 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.
. Chili Mac
. 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).
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.
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.
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.
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.
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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