Prep Time: 15 mins | Cook Time: 3 hrs | Total Time: 3 hrs 15 mins | Servings: 6-8
A wonderful dish that will leave you asking for more! Rich with authentic flavours that come together perfectly. Your taste buds will be rocking!
Ingredients
CHILI SAUCE:
4 guajillo peppers
4 ancho peppers
Salt to taste
CHILI:
3.5-4 lb chuck roast cut into ¾-1” cubes
2 tbsp paprika
1 tbsp Mexican oregano
1 tbsp black pepper
1 tbsp brown sugar
1 tsp cumin
1 tsp ground coriander
Salt to taste
2 tbsp olive oil
2 jalapeno peppers chopped
1 large onion chopped
10 cloves garlic chopped
2-4 c. beef stock
OPTIONAL ADDITIONS: Worcestershire sauce, tomato sauce, chilli or kidney beans, extra spicy chilli powders
FOR SERVING: Crema or sour cream, fresh chopped herbs, spicy chilli flakes or chopped chiles, shredded cheese, or use all your favourite chilli fixings! I like mine with spicy chilli flakes and fresh chopped cilantro. Yum!
How to make Chili Con Carne
Step 1: To make the chilli sauce, lightly toss the dried ancho and guajillo peppers in a dry pan for about a minute or two on each side. Doing so will help to release the oils.
Step 2: When done, remove from the heat and allow to cool. When cool enough to handle, remove the stems and the seeds.
Step 3: In hot water, soak the peppers for at least 20 minutes or until nice and soft.
Step 4: Place the peppers into a food processor. Add in 1.5 cups of the soaking water and a dash of salt. Pulse until nice and smooth, then set aside.
Step 5: Into a large bowl, place the cubed beef and combine with paprika, Mexican oregano, black pepper, brown sugar, cumin, coriander, and a bit of salt. Ensure that the beef is evenly coated.
Step 6: In a large pot, heat the oil. Once the oil is hot, add the seasoned beef into the pot, including the jalapenos and onion. Cook for about 6 to 7 minutes, making sure that the beef is seared on both sides.
Step 7: Stir in the garlic and cook for a minute more.
Step 8: Stir in the reserved chilli sauce and cook for another 5 minutes.
Step 9: Pour in 2 cups of broth, stir, and bring to a quick boil. Or 4 cups if you like a soupier chilli. And if using the optional additions, this is the best time to add them.
Step 10: Decrease the heat, cover the pan, and simmer for 2 hours or until the beef is tender.
Step 11: When done, enjoy with your face fixings.
Nutrition Facts:
Calories: 434kcal | Carbohydrates: 9g | Protein: 40g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 136mg | Sodium: 286mg | Potassium: 941mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1865IU | Vitamin C: 7.4mg | Calcium: 68mg | Iron: 5.4mg
Ingredients
- CHILI SAUCE:
- 4 guajillo peppers
- 4 ancho peppers
- Salt to taste
- CHILI:
- 3.5-4 lb chuck roast cut into ¾-1” cubes
- 2 tbsp paprika
- 1 tbsp Mexican oregano
- 1 tbsp black pepper
- 1 tbsp brown sugar
- 1 tsp cumin
- 1 tsp ground coriander
- Salt to taste
- 2 tbsp olive oil
- 2 jalapeno peppers chopped
- 1 large onion chopped
- 10 cloves garlic chopped
- 2-4 c. beef stock
- OPTIONAL ADDITIONS: Worcestershire sauce, tomato sauce, chilli or kidney beans, extra spicy chilli powders
- FOR SERVING: Crema or sour cream, fresh chopped herbs, spicy chilli flakes or chopped chiles, shredded cheese, or use all your favourite chilli fixings! I like mine with spicy chilli flakes and fresh chopped cilantro. Yum!
Instructions
Step 1: To make the chilli sauce, lightly toss the dried ancho and guajillo peppers in a dry pan for about a minute or two on each side. Doing so will help to release the oils.
Step 2: When done, remove from the heat and allow to cool. When cool enough to handle, remove the stems and the seeds.
Step 3: In hot water, soak the peppers for at least 20 minutes or until nice and soft.
Step 4: Place the peppers into a food processor. Add in 1.5 cups of the soaking water and a dash of salt. Pulse until nice and smooth, then set aside.
Step 5: Into a large bowl, place the cubed beef and combine with paprika, Mexican oregano, black pepper, brown sugar, cumin, coriander, and a bit of salt. Ensure that the beef is evenly coated.
Step 6: In a large pot, heat the oil. Once the oil is hot, add the seasoned beef into the pot, including the jalapenos and onion. Cook for about 6 to 7 minutes, making sure that the beef is seared on both sides.
Step 7: Stir in the garlic and cook for a minute more.
Step 8: Stir in the reserved chilli sauce and cook for another 5 minutes.
Step 9: Pour in 2 cups of broth, stir, and bring to a quick boil. Or 4 cups if you like a soupier chilli. And if using the optional additions, this is the best time to add them.
Step 10: Decrease the heat, cover the pan, and simmer for 2 hours or until the beef is tender.
Step 11: When done, enjoy with your face fixings.
