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Chili Con Carne
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Prep Time:
10 minutes
Cook Time:
135 minutes
Total Time:
145 minutes
Award-winning chili: Brown beef in bacon fat, add kidney beans, onion, garlic, tomatoes, jalapeños, chili powder, chipotles. Top with cheddar, lime.
Ingredients:
  • 2 Tbsp red chili powder
  • 1 teaspoon chipotle chile powder
  • 1 Tbsp ground cumin
  • 2 teaspoons ground oregano
  • 1 teaspoon thyme
  • 1/2 teaspoon ground coriander seeds
  • 3-4 Tbsp water
  • 4 strips bacon
  • One 2 1/2 pound chuck roast, cut into 1/2-inch cubes
  • Salt
  • 1 medium white onion, chopped
  • 3 cloves garlic, minced
  • 2 jalapeño chili peppers, stems removed, seeded, ribs removed, minced
  • 1 14-oz can whole tomatoes
  • 2 1/2 cups water
  • 1 Tbsp freshly squeezed lime juice
  • 1 teaspoon sugar
  • 1 14-oz can red kidney beans, drained and rinsed
  • 1 teaspoon cornstarch, dissolved in a couple tablespoons of water
  • Grated cheddar cheese and chopped red onion for garnish
Instructions:
  • Prepare the chili paste by combining chili powder, chipotle chili powder, ground cumin, oregano, thyme, and ground coriander seeds in a small bowl. Stir in water until a smooth paste forms. Set aside.
  • - In a large skillet over medium-high heat, crisp the bacon until golden brown. Remove with a slotted spoon onto a paper towel-lined plate. Save the bacon fat in a separate container for later use. Once cooled, crumble the bacon into smaller pieces and set aside.
  • In a skillet over medium-high heat, add 1 tablespoon of bacon fat. Brown the beef cubes in batches, making sure not to overcrowd the pan. Season lightly with salt while cooking. Once browned, remove beef from the pan and set aside.
  • Saute the onions: Heat another tablespoon of bacon fat in the pan. Cook the chopped onions until soft, around 5 minutes. Stir in the garlic and jalapeño, cook until fragrant, about 1 minute. Mix in the chili paste and continue cooking for 2 to 3 minutes.
  • In a 6-quart Dutch oven, combine onion-chili mixture, beef, bacon, tomatoes (break up with fingers), water, lime juice, and sugar. Bring to a simmer over medium-high heat, then reduce heat to low. Cover and simmer for 1 1/2 hours. Uncover and simmer for another 30 minutes. Maintain a gentle simmer throughout.
  • Create a smooth cornstarch slurry by mixing the cornstarch with water before adding it to the chili to thicken.
  • Stir in the kidney beans, sprinkle in salt to taste, and adjust seasonings as needed. Consider adding a touch more sugar for balance based on the acidity of the tomatoes and lime juice. Feel free to increase the chili powder for extra heat if desired.
  • Top with flavorful grated cheddar cheese and freshly chopped red onion. Serve alongside cornbread, tortilla chips, and/or rice. Enjoy! If you loved the recipe, please give us a star rating and share your feedback below!

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