Description
Hearty Mexican classic chili con carne delivers bold, spicy comfort with tender beef and rich tomato-bean fusion. Robust flavors dance through each savory spoonful, inviting you to savor this soulful southwestern culinary adventure.
Ingredients
Scale
Meat:
- 3.5–4 pounds (1.6–1.8 kilograms) chuck roast, cubed
Dried Peppers:
- 4 guajillo peppers (or 1–1.5 tablespoons ground guajillo powder)
- 4 ancho peppers (or 1–1.5 tablespoons ground ancho powder)
- 2 jalapeno peppers, chopped
Spices and Seasonings:
- 1 tablespoon paprika
- 1 tablespoon mexican oregano
- 1 tablespoon black pepper
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- Salt to taste
Aromatics and Liquids:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 5 cloves garlic, chopped
- 2–4 cups beef stock
Optional Ingredients:
- Worcestershire sauce
- Tomato sauce
- Chili or kidney beans
- Extra spicy chili powders
Instructions
- Hydrate dried Guajillo and Ancho peppers in steaming water until they become pliable and tender, then transform them into a velvety, seasoned puree using a blender.
- Warm olive oil in a substantial cooking vessel, then methodically brown beef cubes, creating a rich caramelized exterior. Transfer meat to a separate plate.
- Utilize the same pot to gently awaken aromatic ingredients – onions, garlic, and jalapenos – allowing them to soften and release their fragrant essence.
- Reintroduce seared beef to the pot, incorporating the pepper sauce and a harmonious blend of spices: paprika, oregano, black pepper, brown sugar, cumin, and coriander. Thoroughly integrate all components.
- Cascade beef stock into the mixture, creating a luxurious braising liquid. Reduce heat and allow the chili to gently simmer, transforming tough meat into meltingly tender morsels while developing deep, complex flavors.
- After extended cooking, meticulously taste and calibrate seasoning, ensuring a perfect balance of salt and heat before presenting the robust chili.
Notes
- Choose fresh, vibrant dried Guajillo and Ancho peppers for a richer, more authentic chili sauce with deeper flavor complexity.
- Pat beef chunks dry before searing to achieve a perfect golden-brown crust that locks in maximum flavor and tenderness.
- Low and slow cooking allows tough chuck roast to break down gradually, creating melt-in-your-mouth meat texture with intense taste absorption.
- Swap beef for ground turkey or plant-based protein to accommodate different dietary preferences without sacrificing robust flavor profile.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg