Chili Con Carne

  • Level: Easy
  • Yield: 8 servings
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Cook: 2 hr
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Ingredients

2 1/2 pounds beef stew meat or beef chuck, cut into 1-inch cubes

2 1/2 pounds pork stew meat or shoulder, cut into 1- inch cubes

1 tablespoon kosher salt

Freshly ground black pepper

1/3 to 1/2 cup corn oil

2 large Spanish onions, chopped

10 large cloves garlic, minced

1/3 cup chili powder, plus 2 tablespoons

1 tablespoon ground cumin

2 teaspoons dried oregano

1 (15-ounce) can diced tomatoes

5 cups low-sodium chicken broth

2 (15 1/2-ounce) cans pinto beans, drained and rinsed

Directions

  1. Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers
  2. Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan as needed. Transfer meat to a bowl and reserve.
  3. Discard all but 2 tablespoons of oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the canned diced tomatoes and whisk in 4 cups of the stock. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes.
  4. In a food processor or blender puree half of the beans with the remaining 1 cup of stock. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste. Serve with rice and suggested condiments.
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92 Reviews

Gregory Q.

I have made this recipe about 8 times now, and it is a crowd pleaser. I have tweeked it and won a county wide competition with it by adding more chili powder (about a 1/4 cup) at the end and a bit of dark cocoa powder (about 3 tablespoons). We usually take the left overs and serve them over nachos or make burritos. I know that a purist will make claims about how its not "real chile con carne" because of the beans, but those people will miss out on this great recipe. I can say enough about this one especially during the cold snaps we have here in the mountains of North Carolina. Thank you soooo much for posting this one. It is truly a family favorite

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