Authentic Chili Con Carne Recipe

4.94 from 64 ratings

This chili con carne recipe is made the original way with tender cuts of beef (not ground) slowly simmered in a mouth-watering chili sauce, worth the wait.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course, Soup

Cuisine: American

Keyword: chili, recipe, spicy

Servings:

Calories: 434kcal

Author: Mike Hultquist

Ingredients

FOR THE CHILI SAUCE

4 guajillo peppers (or use 1-1.5 tbsp ground guajillo powder or chili powder blend)
4 ancho peppers (or use 1-1.5 tbsp ground ancho powder or chili powder blend)
Salt to taste

FOR THE CHILI

3.5-4 pound 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
Salt to taste
2 tablespoons olive oil
2 jalapeno peppers chopped
1 large onion chopped
5 cloves garlic chopped
2-4 cups beef stock (or use tomato sauce or fire roasted tomatoes)
OPTIONAL ADDITIONS Worcestershire sauce, tomato sauce, chili or kidney beans, extra spicy chili powders
FOR SERVING Crema or sour cream, fresh chopped herbs, spicy chili flakes or chopped chiles, shredded cheese – all your favorite chili fixins. I served mine with spicy chili flakes and fresh chopped cilantro.

Instructions

Make your chili sauce. Remove the stems and sees from the dried guajillo and ancho peppers, then lightly toast in a dry pan about a minute or 2 per side. This will help to release the oils.
Soak the peppers in very hot water for 20 minutes in a heat proof bowl, or until they are nice and soft.
Add the softened peppers to a food processor with 1/2 cup of the soaking water (or use fresh water) and a bit of salt to taste. Process until smooth. Strain if desired. Set aside for now.
Heat the oil in a large pot or Dutch oven to medium heat. Season the beef with salt and pepper, then sear the beef in batches to brown them, a few minutes per side. Set the beef aside onto a plate.
Add 1/4 cup of the beef stock to deglaze the pot, and scrape up the browned bits from the bottom.
Add the jalapenos and onion. Cook them for 6-7 minutes to soften.
Add the garlic and stir. Cook another minute.
Pour in the reserved chili sauce and the seasonings, and stir. Cook for 5 minutes, stirring a bit, to let the flavor develop.
Stir in the remaining beef broth (or tomato sauce) and reserved beef. Bring to a boil. If you’d prefer a soupier chili, add in 4 cups of beef broth. If you are using the optional additions/beans, add them in now.
Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender.
Serve with your favorite fixins!

Video

Notes

Serves 6-8

Nutrition