I’ve been messing with this chili recipe now for many years. I’ve made it with turkey, chicken, ground beef, chorizo, but I’ve finally come to terms that it’s the Beef Chili that I prefer. This recipe for Chili Con Carne uses a beef round roast.
I wanted a chili that would permeate the entire house with a smokey aroma and have enough heat that even the walls would be crying. Well, that’s an exaggeration, but this one does sock a good punch when it comes to heat and flavor.
But don’t sweat too much because it’s enough heat, but it does not scorch your taste buds. We’ve balanced the heat with the sweetness of the onions, red bell peppers, garlic, and loads of diced tomatoes, and even a dash of sugar.
Check it out!
BEEF CHILI CON CARNE RECIPE
Prep Time:30 minInactive Prep Time:– Cook Time:3 hr 15 minLevel:
EasyServes: 6 to 8 servings.Ingredients
Ingredients:
3 pounds beef round roast, trimmed and cut about 1/2-inch cubes
1/4 cup olive oil
1 1/2 cups chopped yellow onions
6 large garlic cloves, minced
2 tablespoons chili powder
1 tablespoon red pepper flakes, crushed
1 tablespoon cayenne pepper, or to taste
1 teaspoon granulated sugar
2 tablespoons ground cumin
2 bay leafs
6 cups tomatoes chopped with their liquid
2 red bell peppers seeded and diced
2 jalapenos, finely chopped
3/4 cup roasted corn kernels
Salt and freshly ground black pepper
6 to 8 ounces of strong coffee
2 (9-ounce) packages of red kidney beans (or 2 cans) from Melissa’s Produce
2 cups cooked pinto beans with some of its juice
To Garnish:
Queso fresco, crumbled
Avocado, diced
Sour cream
Chopped green onions
Directions
Pat the beef cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the beef to a separate bowl and set aside.
On medium-high heat, cook the onion in the same oil over medium heat until limp, but not brown, about 4 to 5 minutes. Add the garlic and cook for another minute.
Add the chili powder, pepper flakes, cayenne pepper, sugar, and cumin and saute for 3 to 5 minutes. You want to smell the deep, smokey aroma from the chile powders. When it fills the kitchen that’s when you know it’s ready to add the rest of the ingredients.
Add the red bell peppers, jalapeno, bay leaves, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon black pepper and bring to a boil. Add the kidney beans and pinto beans. Add the coffee, reduce the heat to low, cover the pot with a tight-fitting lid and simmer for 1 more hour, stirring occasionally. Like many slow cooked dishes, the longer you let it simmer and meld the flavors, the better the chili.
Taste and season with salt, to taste.
Hi Art. I’m trying one of your recipes — just a chile recipe. One thing I could always use is help with techniques. For instance, how do you roast a Hatch chili? I have dried New Mexico chiles. I was just going to saute and mill those down. Is that okay? Can you mill down a bunch of these and do they keep?
Floyd, roasting chile at home is easy: Dip your fingers in cooking oil and rub the chiles, coating entirely. Place them directly on an open flame, using tongs to turn them once they blacken and char. Place the charred peppers in a plastic bag and tie it shut. Allow them to steam for about 10-15 minutes. Once they are cool enough to handle, simply rub off the blackened skin under running water.
That’s it. Just cut a slit and remove the seeds. You can stuff it like this, dice it, cut stirps (rajas) or puree the peppers.
Storage: Once the blackened skin and seeds are removed, pat them dry and place them flat in freezer bags. We typically will only char what we need, except when it comes to Hatch because they have a short season. We’ll roast 30+ pounds, peel, remove the seeds carefully and freeze so that we have Hatch chiles until next season.
Hope this helps!
Doing it now together with some red bell peppers. 🙂