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