Chili Con Carne Recipe

Name: Chili Con Carne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds beef stew meat or beef chuck, cut into 1-inch cubes; 2 1/2 pounds pork stew meat or shoulder, cut into 1- inch cubes; 1 tablespoon kosher salt; Freshly ground black pepper; 1/3 to 1/2 cup corn oil; 2 large Spanish onions, chopped; 10 large cloves garlic, minced; 1/3 cup chili powder, plus 2 tablespoons; 1 tablespoon ground cumin; 2 teaspoons dried oregano; 1 (15-ounce) can diced tomatoes; 5 cups low-sodium chicken broth; 2 (15 1/2-ounce) cans pinto beans, drained and rinsed; Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers

Servings: persons

2 1/2 pounds beef stew meat or beef chuck, cut into 1-inch cubes
2 1/2 pounds pork stew meat or shoulder, cut into 1- inch cubes
1 tablespoon kosher salt
Freshly ground black pepper
1/3 to 1/2 cup corn oil
2 large Spanish onions, chopped
10 large cloves garlic, minced
1/3 cup chili powder, plus 2 tablespoons
1 tablespoon ground cumin
2 teaspoons dried oregano
1 (15-ounce) can diced tomatoes
5 cups low-sodium chicken broth
2 (15 1/2-ounce) cans pinto beans, drained and rinsed
Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers

1
Pat the meat dry with a paper towel and season with the salt and pepper.
2
Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat.
3
Sear the meat, in small batches, until well browned, adding more oil to the pan as needed.
4
Transfer meat to a bowl and reserve.
5
Discard all but 2 tablespoons of oil from the pan.
6
Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan.
7
Add the garlic and saute for 2 minutes more.
8
Stir in the 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes.
9
Add the canned diced tomatoes and whisk in 4 cups of the stock.
10
Add the meat and any accumulated juices back to the pot.
11
Bring to a gentle simmer.
12
Season the chili with the salt and pepper, cover, and cook for 30 minutes.
13
In a food processor or blender puree half of the beans with the remaining 1 cup of stock.
14
Add the bean mixture to the chili along with the whole beans.
15
Let simmer, uncovered, 1 hour more or until the meat is tender.
16
Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste.
17
Serve with rice and suggested condiments.

2378

kcal

Calories

101

Fat

104

Carbs

265

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 pounds beef stew meat or beef chuck, cut into 1-inch cubes, 2 1/2 pounds pork stew meat or shoulder, cut into 1- inch cubes, 1 tablespoon kosher salt, Freshly ground black pepper, and more.

Yes, Chili Con Carne falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Con Carne

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