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    Classic Chili Con Carne

    clock-icon180 minutes
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    Author
    Pixicook editorial team

    A hearty and flavorful chili con carne with tender beef, aromatic spices, and a rich, smoky sauce.

    Ingredients for Classic Chili Con Carne

    units in
    USchevron
    units in
    USchevron
    serves
    10 peoplechevron
    serves
    10 peoplechevron

    Dried Ancho Chiles, stems and seeds removed

    each

    Substitute chevron-down

    Cumin Seeds, divided

    teaspoons

    Substitute chevron-down

    Dried Mexican Oregano, divided

    teaspoons

    Substitute chevron-down

    Garlic Powder

    teaspoons

    Substitute chevron-down

    Bacon

    0 oz

    Substitute chevron-down

    Boneless Beef Chuck, cut into 1/4-inch cubes

    0 lb

    Substitute chevron-down

    White Onions, chopped

    0 lb

    Substitute chevron-down

    Paprika

    teaspoons

    Substitute chevron-down

    Ground Black Pepper

    teaspoons

    Substitute chevron-down

    Dried Thyme Leaves

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Beef Broth

    cups

    Substitute chevron-down

    Pureed Tomatoes, canned

    0 oz

    Substitute chevron-down

    Water

    as needed

    Substitute chevron-down

    How to Make Classic Chili Con Carne

    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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