Chili Con Carne

Total Time:
2 hr
45 min
1 hr 15 min
  • 2 1/2 pounds beef chuck, cut into 1-inch cubes
  • Kosher salt and freshly ground pepper
  • 1/4 cup vegetable oil, plus more as needed
  • 1 large Spanish onion, chopped
  • 5 large cloves garlic, minced
  • 1/4 cup, plus 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 15 -ounce can crushed tomatoes
  • 2 1/2 cups low-sodium chicken broth
  • 1 15 1/2 -ounce can pinto beans, rinsed and drained
  • Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers, sour cream
  • 1. Pat the meat dry with a paper towel and season with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add the meat, in batches, and cook, turning, until well browned, about 3 minutes per batch, adding more oil to the pan as needed. Transfer the meat to a bowl and reserve.

  • 2. Add the onion to the pot and cook over medium heat until golden and tender, scraping up the browned bits with a wooden spoon from the bottom of the pan, about 10 minutes. Add the garlic and cook, stirring for 2 minutes more. Stir in 1/4 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the crushed tomatoes and 2 cups broth. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season chili with salt and pepper, cover, and cook 30 minutes.

  • 3. In a food processor or blender, puree half the beans with remaining 1/2 cup broth. Add both the whole and pureed beans to the chili. Let simmer, uncovered, until the meat is tender, about 1 hour more, stirring occasionally to prevent sticking. Stir in the remaining 1 tablespoon chili powder and season with salt and pepper, as needed. Serve chili over rice with condiments as desired.

  • Copyright 2010 Television Food Network, G.P. All rights reserved

  • Calories: 687

  • Total Fat: 35 grams

  • Saturated Fat: 8 grams

  • Total Carbohydrate: 33 grams

  • Protein: 66 grams

  • Sodium: 795 milligrams

  • Cholesterol: 167 milligrams

  • Fiber: 11 grams

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