180 minutes
A hearty and flavorful chili con carne with tender beef, aromatic spices, and a rich, smoky sauce.
Dried Ancho Chiles, stems and seeds removed
each
Cumin Seeds, divided
teaspoons
Dried Mexican Oregano, divided
teaspoons
teaspoons
0 oz
Boneless Beef Chuck, cut into 1/4-inch cubes
0 lb
White Onions, chopped
0 lb
teaspoons
teaspoons
teaspoons
teaspoons
Garlic Clove, minced
each
cups
Pureed Tomatoes, canned
0 oz
as needed
1. Prepare Spices
Toast the ancho chiles in a cast-iron skillet, turning occasionally until fragrant and pliable. Toast 1/2 teaspoon of cumin seeds until aromatic. Grind the toasted chiles with the toasted cumin seeds, 1/2 teaspoon of Mexican oregano, and garlic powder to make 3 1/2 tablespoons of chili powder. Crush the remaining 2 tablespoons of cumin seeds with a heavy skillet.
2. Cook Bacon and Beef
In a large Dutch oven, fry the bacon until crisp. Remove bacon and set aside. Brown the beef cubes in the remaining fat, then remove and set aside.
3. Sauté Onions and Spices
Sauté onions until soft, about 8 minutes. Stir in the crushed cumin, homemade chili powder, paprika, remaining Mexican oregano, black pepper, thyme, salt, and minced garlic, and cook for another minute.
4. Simmer the Chili
Add the bacon, beef, beef broth, and puréed tomatoes to the Dutch oven. Add water and the two toasted ancho chiles. Simmer for about 2 hours, stirring occasionally and adding water as needed.
5. Blend and Finish Chili
Remove the ancho chiles, purée them, and stir back into the chili. Cook for a few more minutes to blend the flavors.
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