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Chili Con Carne Recipe

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This Chili Con Carne recipe features tender chunks of chuck roast simmered in a rich, flavorful sauce made from guajillo and ancho peppers. Enhanced with Mexican oregano, cumin, and optional extras like Worcestershire sauce or beans, this chili delivers bold, authentic flavors. Perfect for a comforting meal, serve with your favorite toppings like crema, cilantro, and shredded cheese.

Ingredients

Scale
  • 4 guajillo peppers (or 1-1.5 tbsp ground guajillo powder or chili powder blend)
  • 4 ancho peppers (or 1-1.5 tbsp ground ancho powder or chili powder blend)
  • Salt to taste
  • 3.5-4 pounds chuck roast, cut into ¾-1 inch cubes
  • 1-2 tablespoons paprika
  • 1 tablespoon Mexican oregano
  • 1 tablespoon black pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons olive oil
  • 2 jalapeno peppers, chopped
  • 1 large onion, chopped
  • 5 cloves garlic, chopped
  • 2-4 cups beef stock (or tomato sauce or fire-roasted tomatoes)

Instructions

  • Rehydrate guajillo and ancho peppers in hot water, then blend into a smooth sauce. Alternatively, use ground pepper powders.
  • Season chuck roast cubes with salt, paprika, Mexican oregano, black pepper, brown sugar, cumin, and coriander.
  • Heat olive oil in a large pot and brown the meat on all sides. Remove and set aside.
  • In the same pot, cook chopped jalapenos, onion, and garlic until softened.
  • Return the meat to the pot and add the chili sauce, beef stock (or tomato sauce), and salt. Simmer for 2 hours or until the meat is tender.
  • Adjust seasonings and add any optional ingredients like Worcestershire sauce or beans.
  • Serve with your choice of toppings like crema, cilantro, or shredded cheese.

Notes

  • For a milder chili, reduce the amount of chili peppers or powders.
  • Add beans for a more filling dish.
  • Adjust the thickness of the chili by adding more or less beef stock or tomato sauce.

Nutrition

Find it online: https://elianarecipes.com/chili-con-carne-recipe-2/