Chile Con Carne

CHILE CON CARNE😍

It’s not often you get 5 taste testers to agree on the same thing, much less something so personal like a chili. But general consensus of this chili? That it was EPIC. Using whole dried chilies requires a little more work, but the result is immaculate - a perfectly spiced and hearty chili, guaranteed to wow your friends and family this Superbowl or any Sunday dinner. You’ve gotta make this!

Tips:

• You can find dried peppers at some major grocery stores or any Mexican or Latin market. They are also sold online, and add much more flavor than chili powder

• The chiles I chose for this are more smokey than they are spicy, especially since I remove the seeds. The chile is not overly spicy, but it does have a kick. If you like heat, feel free to add another dried New Mexican pepper or remove if you are more sensitive to spice.

• I highly recommend using a crockpot or instantpot for this instead of stovetop, as the chili needs a long time for the flavors to meld and the meat to get tender. It also creates less margin for error if your heat is too high, etc.

• Although controversial to some, I like beans in my chili. If you don’t like beans, feel free to skip it!

Serves 4-6.

Ingredients:

For the Chili Con Carne:

• 2 lb chuck roast, cut into 1.5” cubes

• 1 yellow onion, diced

• 1 poblano pepper, deseeded and diced

• 4 cloves minced garlic

• 2 tsps ground cumin

• 3 dried ancho peppers

• 2 dried pasilla or guajillo peppers

• 2 New Mexico dried peppers (optional)

• 2 chipotle peppers in adobo

• 28oz can crushed tomatoes

• 3 cups beef or chicken broth, divided

• 2 cans drained and rinsed pinto or kidney beans (optional)

• 1 tbsp brown sugar

• 1 tbsp worcestershire

• 2 tbsps avocado oil

• Salt and pepper to taste

Directions:

For the Chile Con Carne:

• Cut your beef into 1.5” cubes and set aside to come to room temperature.

• Toast the dried peppers in a dry pan on medium low heat for 2-3 minutes or until aromatic. This helps release their oils. Transfer to a bowl and let cool. Once cool enough to handle, remove and discard the stems and the seeds.

• Heat 1 cup beef or chicken broth on the stove or in the microwave and pour over the toasted peppers. Cover and let sit for 15-20 minutes or until soft.

• Heat a large Dutch oven or skillet on medium high heat. Once hot, add in the avocado oil. Season your beef with salt just before adding to the pan. You should hear a sizzle when the beef hits the pan. You may need to do this in batches to not overcrowd the pan.

• Cook the beef for 2-3 minutes on the first side or until golden brown, then flip and cook for another 30 seconds. Transfer to the crockpot and set aside. Make sure to get the heat of the pan back up to medium high before adding your second batch of meat as the meat tends to lower the heat of your pan which can keep it from getting a good sear.

• Once all beef is cooked, add it to your crockpot and add your chopped onions and poblano to the pan with a pinch of salt. Cook, stirring often to release the browned bits at the bottom of the pan, until the onions are soft, about 5-7 minutes.

• Add in your garlic and cumin and toast for 1 minute, then add in 1 cup broth and use a wooden spoon to release any further browned bits from the bottom of the pan. Shut off the heat and add to the crockpot with the beef.

• Meanwhile, once your peppers are soft, add them to a blender with 1 cup of the soaking liquid and the chipotles in adobo and blend until smooth.

• Add to the crockpot with the crushed tomatoes, the rest of the broth, beans if using, brown sugar, and Worcestershire. Season with salt and pepper to taste.

• Cover and set the crockpot to low for 8 hours or high for 4 or until the beef is tender. For a thicker chili, remove the lid from the crockpot and cook on low for 30 minutes or until thickened to your liking.

• Taste and adjust for any seasonings. Serve with desired toppings and enjoy!