Chili con Carne Recipe

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Chili con Carne 

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This chili con carne recipe is what you want simmering on your stove on winter weekends! It’s made with simple ingredients and spices that turn into a thick and rich stew with insane smoky flavor and super tender beef.

Ingredients 

– 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

How to Make Chili con Carne

Prep Ingredients

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Cut beef into 1-2 inch pieces and trim off any excess fat. Dice onion, poblano peppers, and mince garlic.

Brown beef

Heat the oil over medium-high heat in a dutch oven and brown beef pieces in a single layer. Do this in batches so the beef can actually brown, and not just steam. Don’t drain the fat, we’ll use it to cook the aromatics!

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Saute aromatics

Add onions and peppers to dutch oven and saute until soft. Add garlic and cook for a minute. Toast spices. Add all of the spices to the dutch oven and stir to coat the veggie mixture. Cook for 1-2 minutes, until fragrant.

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Add liquids

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Pour in broth, marinara sauce, and beer to pot. Stir together, scraping up any burnt on pieces from the bottom of the pot. Add bay leaves and bring to a boil, lower heat, and simmer for 60 minutes.

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