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Texas Chili Con Carne
A meaty, rich chili made with bite size pieces of tender chuck roast and a deliciously flavorful homemade chili puree. You can finish it with all your favorite toppings and pair it with tortilla chips or cornbread for the ultimate cozy meal!
👥 6 Servings⏱️ Prep & Cook: 3h 10m⏳ Prep: 40 min🔥 Cook: 2h 30m👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
- bowl
📝 Preparation Steps
1
Heat a large pot over medium heat. Add chilies and let cook on each side until slightly darkened and toasted, about ⏱️ 2 minutes per side.
2
Pour in chicken broth and bring to a boil. Remove from heat, cover and let steep for 5 to ⏱️ 10 minutes until peppers have softened.
3
Transfer mixture to a blender. Remove center insert from lid and cover blender, then place a folded kitchen towel over top (this allows steam to escape so lid doesn't burst off from built up excessive trapped heat). Start blending on low speed then slowly increase to high and blend mixture until smooth. Set aside.
4
Heat 1 Tbsp oil in pot over medium-high heat. Dab roast dry. Working in 3 to 4 batches season with salt and pepper then sear pieces in pot, leaving space between pieces and not over-crowding. Sear about ⏱️ 3 minutes on top and bottom side. Transfer pieces to a bowl, and repeat with remaining beef (can add a little more oil if needed).
Salt (and black pepper)
5
Return clean pot to medium-high heat. Add onion, bell pepper and jalapeños. Saute ⏱️ 4 minutes.
6
Add garlic, cumin, paprika, coriander and allspice and saute ⏱️ 1 minute longer.
ground cumin1 Tbsppaprika2 tsp
7
Pour in tomato puree, chili pepper mixture, Mexican oregano and cocoa powder. Add seared beef and stir.
tomato puree, (then more as needed)2 cupsMexican oregano2 tsp
8
Bring mixture to a simmer then reduce heat to low (it should maintain a very light simmer). Cook until beef is tender, about 2 to ⏱️ 3 hours while adding more broth to thin as desired and more tomato puree for a thicker consistency and more tomato flavor.
tomato puree, (then more as needed)2 cups
9
Season soup to taste with salt and pepper (do this near the end of soup cooking after broth has reduced as the salts will become more concentrated and you may not need to add very much).
Salt (and black pepper)
Nutrition Facts
calories
697 kcal
fat Content
41 g
serving Size
1 serving
fiber Content
6 g
sugar Content
12 g
sodium Content
533 mg
protein Content
64 g
trans Fat Content
2 g
cholesterol Content
209 mg
carbohydrate Content
25 g
saturated Fat Content
16 g
unsaturated Fat Content
26 g
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