Description
This chili con carne recipe is what you want simmering on your stove on winter weekends! Deep and smoky flavor and super tender beef. YUM!
Ingredients
For Chili:
- 3 lbs. chuck roast
- 1 1/2 tsp. sea salt, divided
- 2 Tbsp. olive oil
- 1 large white onion
- 2 poblano peppers (6 oz.)
- 4 cloves garlic
- 1/2 tsp. sea salt
- 2 Tbsp. chili powder
- 2 Tbsp. ground cumin
- 2 tsp. dried oregano
- 1 tsp. paprika
- 1 tsp. cinnamon
- 1/2 tsp. black pepper
- 4 cups beef broth
- 2 cups marinara sauce
- 1 cup beer (pilsner or lager or 1 cup broth)
- 2 bay leaves
For Toppings:
- lime wedges
- thinly sliced red onion
- sour cream
- cilantro
Instructions
-
Prep ingredients:
Cut beef into 1-2 inch pieces.
Dice onion.
Dice poblano peppers.
Mince garlic. -
Heat oil in large dutch oven over medium heat. Brown beef in batches for 1-2 minutes per side, seasoning with a pinch of salt, and cooking until browned. Remove with a slotted spoon and set aside. TIP: If the meat sticks to the pot, it’s not quite ready to be flipped yet.
-
Add onion and peppers to pot and cook, stirring occasionally, until soft, about 4-5 minutes. Make a well in the center of the pot and add garlic. Let sizzle for about 30 seconds, then stir into veggies.
-
Add sea salt, chili powder, cumin, oregano, paprika, cinnamon, and black pepper to pot. Stir to coat veggies and cook for 1-2 minutes, until fragrant.
-
Add broth, marinara sauce, beer, and beef (with juices) to pot. Stir together, scraping up any bits from the bottom of the pot. Add bay leaves and bring to a boil, lower heat to low, cover and cook for 60 minutes.
-
Remove cover, stir chili con carne, and simmer for another 45-75 minutes, until beef is tender and chili has thickened. Taste and season with salt if necessary.
-
Serve with a squeeze of fresh lime juice, sour cream, diced red onion, and chopped cilantro.
Notes
- Nutrition facts do not include toppings.