Chili con Carne
This chili con carne recipe proves that sometimes the best things take some time! With tender beef, veggies, and a bit of a spice kick, this soup simmers for a few hours, making it the perfect comfort food!
Servings: 6 servings
Ingredients
- 3 strips bacon
- 2 tbsp neutral oil
- 2 tsp kosher salt
- 2 lbs beef chuck roast cut into ½-inch cubes
- 1 medium onion diced
- 1 medium bell pepper diced
- 2 jalapeños diced
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 tsp cumin
- 5 tbsp tomato paste
- 1 28-oz can crushed tomatoes
- 1 ¼ cups beef stock
- 3 bay leaves
Optional toppings
- sour cream
- shredded cheese
- chopped fresh cilantro
- tortilla chips
Instructions
- Dice the raw bacon and add to a 6-quart Dutch oven. Cook the bacon over medium heat until browned, 4-6 minutes. Remove the bacon, leaving the residual oil, and add the neutral oil.3 strips bacon, 2 tbsp neutral oil
- Sprinkle the cubed beef with 1 tsp salt. Working in batches, brown the meat on all sides Once browned, remove it from the Dutch oven and set aside.2 lbs beef chuck roast, 2 tsp kosher salt
- To the Dutch oven, add the onion, bell pepper, jalapeños, chili powder, oregano, cumin, and the remaining 1 tsp salt. Cook over medium-low heat until the onion is soft, 4-5 minutes. Add the tomato paste. Cook until it deepens in color and starts to coat the bottom of the pot, 4 minutes.2 tsp kosher salt, 1 medium onion, 1 medium bell pepper, 2 jalapeños, 1 tbsp chili powder, 1 tsp dried oregano, 1 tsp cumin, 5 tbsp tomato paste
- Add the crushed tomatoes, beef stock, bay leaves, and browned meat with any residual juices. Bring to a boil, reduce to a simmer and cover. Cook until the beef is tender, 1 ½-2 hours. Remove the cover after 1 hour to reduce the liquid and create a thick chili. Add the reserved browned bacon and serve with your favorite toppings.1 28-oz can crushed tomatoes, 1 ¼ cups beef stock, sour cream, shredded cheese, chopped fresh cilantro, tortilla chips, 3 bay leaves
Video
Notes
Season with salt at all stages. This helps develop flavors during the cooking process and ensures the dish is well-seasoned without being salty.
Don't overcrowd the pan while cooking the chuck roast. Overcrowding can create steam, making the meat difficult to brown. You will likely have to cook the meat in two separate batches to allow enough room.
When adding the meat back to the pot, make sure to add any juices that may have collected on the plate. The juices are essential; they contain flavor that will enhance the final dish.
Nutrition
Serving: 1serving | Calories: 343kcal