Authentic Chili Con Carne Recipe

Name: Authentic Chili Con Carne Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8
Ingredients: 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; 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

Prep 15 min Cook 3 hr Serves 8 Source

Ingredients

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
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

Steps

1
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.
2
Soak the peppers in very hot water for 20 minutes in a heat proof bowl, or until they are nice and soft.
3
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.
4
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.
5
Add 1/4 cup of the beef stock to deglaze the pot, and scrape up the browned bits from the bottom.
6
Add the jalapenos and onion. Cook them for 6-7 minutes to soften.
7
Add the garlic and stir. Cook another minute.
8
Pour in the reserved chili sauce and the seasonings, and stir. Cook for 5 minutes, stirring a bit, to let the flavor develop.
9
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.
10
Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender.
11
Serve with your favorite fixins!