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
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
Queso fresco, crumbled
Chopped green onions
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.