Description
A hearty Dutch Oven Chili Con Carne made with tender chuck roast, smoky dried chilies, beans, and warming spices. Slow-simmered for deep, restaurant-quality flavor and perfect for cozy dinners or game day.
Ingredients
Scale
- 4 guajillo peppers, toasted, seeded, and rehydrated
- 4 ancho chili peppers, toasted, seeded, and rehydrated
- 3 lbs chuck roast, cut into 1-inch pieces
- 3 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 2 jalapeños, seeded and diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 1 tablespoon Mexican oregano
- 1 tablespoon brown sugar
- Salt and freshly ground black pepper, to taste
- 3 cups beef stock
- 1 (14.5 oz) can diced tomatoes
- 1 (16 oz) can pinto beans, rinsed and drained
Instructions
- Toast guajillo and ancho chilies in a dry skillet until fragrant. Soak in hot water for 20 minutes, then blend with soaking liquid until smooth.
- Season beef with salt and pepper. Heat 2 tablespoons oil in a Dutch oven and brown meat in batches. Remove and set aside.
- Add remaining oil, sauté onion and jalapeños until softened. Add garlic and cook 1 minute.
- Return beef to the pot. Stir in chili purée, cumin, paprika, oregano, and brown sugar.
- Add beef stock and diced tomatoes. Cover and simmer on low for 1.5–2 hours until beef is tender.
- Stir in pinto beans during the final 20 minutes. Adjust seasoning and serve hot.
Notes
For thicker chili, uncover during the last 30 minutes of cooking. Adjust chili quantity for desired heat level.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 110mg
Keywords: dutch oven chili con carne, chili con carne, beef chili, authentic chili recipe