Description
Hearty Mexican chili con carne delivers robust flavors that dance across spicy and savory landscapes, bringing robust beef and rich beans together in one comforting bowl. Warmth and depth invite you to savor each satisfying spoonful of this classic southwestern comfort dish.
Ingredients
Scale
Meat:
- 3.5 pounds chuck roast, cut into 0.75 – 1 inch cubes (1.6 kilograms)
Peppers and Spices:
- 4 guajillo peppers (or 1.5 tablespoons ground guajillo powder)
- 4 ancho peppers (or 1.5 tablespoons ground ancho powder)
- 2 jalapeno peppers, chopped
- 1 tablespoon paprika
- 1 tablespoon Mexican oregano
- 1 tablespoon black pepper
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 tablespoon brown sugar
- Salt to taste
Additional Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 5 cloves garlic, chopped
- 2 – 4 cups beef stock (or tomato sauce or fire-roasted tomatoes)
- 0.47 – 0.95 liters (16 – 32 fluid ounces)
Instructions
- Soak guajillo and ancho peppers in near-boiling water for 15-20 minutes until fully softened, then puree into a velvety, deep crimson sauce using a blender.
- Generously coat chuck roast cubes with a robust spice blend including salt, smoky paprika, fragrant Mexican oregano, cracked black pepper, subtle brown sugar, earthy cumin, and bright coriander.
- Heat robust olive oil in a heavy-bottomed pot over medium-high heat, then meticulously brown meat cubes on all surfaces until developing a rich, caramelized exterior, approximately 4-5 minutes per batch. Transfer seared meat to a separate plate.
- Reduce heat to medium and sauté finely diced jalapeños, sweet onions, and minced garlic in remaining oil until vegetables become translucent and aromatic, roughly 5-6 minutes.
- Reintroduce seared meat to the pot, pour in prepared pepper sauce, rich beef stock, and additional salt. Reduce heat to low, cover, and allow the chili to simmer gently for 1.5-2 hours, stirring occasionally until meat becomes incredibly tender and sauce thickens.
- Taste and calibrate seasonings, potentially incorporating Worcestershire sauce for depth or kidney beans for additional texture. Let mixture rest for 10-15 minutes before serving.
- Garnish with optional accompaniments like tangy Mexican crema, fresh cilantro leaves, or sharp shredded cheese to enhance the final presentation.
Notes
- Swap dried guajillo and ancho peppers with ground pepper powders for a quicker preparation, maintaining rich chili flavor.
- Pat chuck roast cubes dry before seasoning to ensure perfect browning and develop deep caramelized exterior.
- Allow meat to rest after browning, helping retain juices and ensuring tender, succulent texture during slow simmering process.
- Replace beef with plant-based alternatives like jackfruit or lentils for vegetarian version, keeping traditional spice profile intact.
- Prep Time: 40 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican-American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg