“Spice-infused Bliss: A Flavorful Journey through the Ultimate Chili Con Carne Recipe!”

Embark on a culinary adventure with our Chili Con Carne recipe, a symphony of flavors that elevates the classic comfort of chili to new heights. Crafted with a rich and robust chili sauce, tender chunks of seared chuck roast, and an array of aromatic spices, this dish promises to be a tantalizing treat for your taste buds. Whether you prefer it with a kick of heat or loaded with your favorite fixins, this Chili Con Carne is the epitome of soul-warming indulgence.

In our home, Chili Con Carne is not just a meal; it’s an experience. The process of toasting and soaking the guajillo and ancho peppers becomes a ritual, releasing fragrant oils that set the stage for a flavorful journey. As the beef sears and the chili sauce simmers, the kitchen transforms into a haven of enticing aromas. The first spoonful, adorned with crema, fresh herbs, and spicy chili flakes, is a moment of pure culinary bliss that lingers in our memories.

Why This Chili Con Carne Recipe Is a Culinary Triumph!

• Homemade Chili Sauce: Elevate your chili experience with a custom chili sauce crafted from guajillo and ancho peppers, infusing the dish with a deep, smoky complexity.
• Spice Symphony: A harmonious blend of paprika, Mexican oregano, cumin, and coriander, combined with a touch of brown sugar, creates a flavor profile that is rich, robust, and perfectly balanced.
• Seared Chuck Roast: Tender chunks of chuck roast, seared to perfection, add a succulent and meaty texture to every spoonful.
• Optional Additions: Customize your Chili Con Carne with Worcestershire sauce, tomato sauce, chili or kidney beans, or extra spicy chili powders for a personalized touch.
• Versatile Serving: Top your bowl with crema, fresh chopped herbs, spicy chili flakes, or shredded cheese, allowing you to tailor each serving to your liking.

Ingredients:

For the Chili Sauce:

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

For the Chili:

• 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
• 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 tomato sauce/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

Instructions:

1. Make the chili sauce by toasting and soaking guajillo and ancho peppers, then processing them with soaking water and salt until smooth. Set aside.
2. In a large pot or Dutch oven, heat olive oil and sear seasoned beef cubes in batches. Set aside.
3. Deglaze the pot with 1/4 cup beef stock, scraping up browned bits. Add jalapenos and onion; cook until softened.
4. Add garlic, reserved chili sauce, and seasonings. Stir and cook for 5 minutes to develop flavors.
5. Pour in remaining beef broth (or tomato sauce) and add back the seared beef. Bring to a boil. Add optional additions/beans if desired.
6. Reduce heat, cover, and simmer for about 2 hours until the beef is very tender.
7. Serve with favorite fixins, such as crema, fresh herbs, and shredded cheese.

Notes:

• Experiment with optional additions to customize the chili according to your preferences.
• Freeze leftovers for up to 2-3 months and thaw before reheating for continued enjoyment.