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 chuck, cut into 1 inch cubes; 2 1/2 pounds pork shoulder, cut into 1 inch cubes; 1 tablespoon kosher salt plus more to taste; Freshly ground black pepper; 1/3 to 1/2 cup olive oil; 2 large Spanish onions, chopped; 10 large cloves garlic, minced; 1/4 cup New Mexico red chile powder; 2 tablespoons ancho chile powder; 1 tablespoon ground cumin; 2 teaspoons oregano, crushed (preferably Mexican); 6 cups beef or chicken broth, homemade or low-sodium canned (see note); Two 15 1/2-ounce cans pinto beans, drained and rinsed; Serving suggestions: White rice, sour cream, chopped cilantro (fresh coriander), shredded cheddar, minced fresh or pickled jalapeno peppers.; Copyright 2001 Television Food Network, G.P. All rights reserved.

Servings: persons

2 1/2 pounds beef chuck, cut into 1 inch cubes
2 1/2 pounds pork shoulder, cut into 1 inch cubes
1 tablespoon kosher salt plus more to taste
Freshly ground black pepper
1/3 to 1/2 cup olive oil
2 large Spanish onions, chopped
10 large cloves garlic, minced
1/4 cup New Mexico red chile powder
2 tablespoons ancho chile powder
1 tablespoon ground cumin
2 teaspoons oregano, crushed (preferably Mexican)
6 cups beef or chicken broth, homemade or low-sodium canned (see note)
Two 15 1/2-ounce cans pinto beans, drained and rinsed
Serving suggestions: White rice, sour cream, chopped cilantro (fresh coriander), shredded cheddar, minced fresh or pickled jalapeno peppers.
Copyright 2001 Television Food Network, G.P. All rights reserved.

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 if needed.
4
Transfer meat to a bowl and reserve.
5
Discard all but 2 tablespoons of the 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 chili powders, cumin, and oregano and cook for 2 minutes.
9
Whisk in 5 cups of the stock.
10
Add the meat and any accumulated juices to the pot.
11
Bring to a gentle simmer.
12
Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3 hours.
13
In a food processor or blender puree half of the beans with the remaining stock.
14
Add the bean mixture to the chili along with the whole beans.
15
Simmer for 1 hour more or until the meat is tender.
16
Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped cilantro, shredded cheddar, minced fresh or sliced pickled jalapenos.
17
Cook's Note: Try to avoid using canned beef broth because it can give the chili an unpleasant tinny taste.
18
The chili tastes best if made a day a head, refrigerated, and reheated.

2476

kcal

Calories

112

Fat

Carbs

278

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 1/2 pounds beef chuck, cut into 1 inch cubes, 2 1/2 pounds pork shoulder, cut into 1 inch cubes, 1 tablespoon kosher salt plus more to taste, 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.

That's it — enjoy your meal!

Chili con Carne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions