chili con carne
Real chili con carne made with chuck roast. No ground meat here
prep time
10 Min
cook time
2 Hr 15 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- FOR THE CHILI PASTE
- 2 tablespoons chili powder
- 1 tablespoon chipotle chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground oregano
- 2 teaspoons ground coriander
- 1 teaspoon ground thyme
- 4 tablespoons water
- FOR THE CHILI
- 6 - slices bacon
- 3 pounds chuck roast cut into cubes
- 1 large onion diced
- 6 cloves garlic minced
- 3 medium jalapeno pepper seeded and small diced
- 28 ounces can crushed tomatoes
- 1 cup beef broth
- 2 tablespoons lime juice
- 3 tablespoons sugar
- 14 ounces can kidney beans drained and rinsed
- - salt and pepper to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
How To Make chili con carne
-
Step 1For the chili paste Mix all ingredients together to form a paste. Set aside.
-
Step 2Cook the bacon until crisp. Remove and drain on paper towel. Then crumble.Brown the beef chunks in the bacon fat in batches. Set aside. Add the onions to the bacon fat and brown about 5 minutes. Add the jalapenos and garlic and cook another 2 minutes. Add the chili paste and mix another 2 minutes.
-
Step 3In a large pot place the beef and onion mixture. Add bacon, tomatoes, water, lime juice, and sugar. Heat to boiling then turn heat down to low and simmer 2 hours.
-
Step 4Mix the cornstarch and water together and stir into the chili to thicken it a bit. Stir in the kidney beans. Taste and season with salt and pepper. Cook about 15 more minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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