Chili Con Carne Recipe

Back to Chili Con Carne All Reviews for Chili Con Carne - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Chili Con Carne Recipe Summary Servings: 8

Ingredients For the Chili 3 ancho chiles (dried poblano chiles) 1 to 3 tablespoons vegetable oil 4 ounces pork (such as shoulder or chops), finely chopped 2 pounds boneless chuck steak, cut into 1/2-inch cubes 1 large white onion, chopped (2 cups) 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon dried oregano 1 bay leaf Coarse salt 28 ounces whole peeled tomatoes, briefly pulsed in a blender 2 cans or bottles of beer (12 ounces each) 1 tablespoon distilled white vinegar For the Toppings 4 ripe Hass avocados, halved lengthwise, pitted, flesh scooped whole from skin, and coated with fresh lemon juice 1 bunch scallions, thinly sliced 1 bag (20 ounces) salted corn tortilla chips 5 ounces sharp orange cheddar cheese, grated

Gallery Chili Con Carne

Recipe Summary Servings: 8

Gallery

Chili Con Carne     

Chili Con Carne

Chili Con Carne

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

• 3 ancho chiles (dried poblano chiles) 1 to 3 tablespoons vegetable oil 4 ounces pork (such as shoulder or chops), finely chopped 2 pounds boneless chuck steak, cut into 1/2-inch cubes 1 large white onion, chopped (2 cups) 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon dried oregano 1 bay leaf Coarse salt 28 ounces whole peeled tomatoes, briefly pulsed in a blender 2 cans or bottles of beer (12 ounces each) 1 tablespoon distilled white vinegar

• 4 ripe Hass avocados, halved lengthwise, pitted, flesh scooped whole from skin, and coated with fresh lemon juice 1 bunch scallions, thinly sliced 1 bag (20 ounces) salted corn tortilla chips 5 ounces sharp orange cheddar cheese, grated

Directions

Toast chiles in a skillet over medium heat, turning often, until fragrant and puffed up, 2 minutes. Cut in half; remove cores. Reserve seeds. Transfer chiles to a bowl; cover with boiling water. Set aside.

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add pork; cook until browned, 3 minutes per side. Transfer to a plate. Working in batches, cook beef until browned, 3 minutes per side, adding more oil as needed and transferring browned meat to the plate.

Meanwhile, put chiles and 1/2 cup soaking liquid into a blender; puree. Reduce heat to medium-low. Add onion and garlic, and cook, stirring often, until softened, 6 to 8 minutes. Stir in cumin, oregano, bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (more for heat, if desired). Cook 1 minute. Add chile puree. Raise heat to medium-high; cook, stirring, 2 minutes.

Return meat to pot. Add 2 teaspoons salt, the tomatoes, and beer. Bring to a boil; reduce heat to medium-high. Simmer, stirring occasionally, 1 1/4 hours. Reduce heat to medium-low; simmer, stirring occasionally, until meat is tender and sauce is thick, about 30 minutes more. Discard bay leaf. Stir in vinegar. Serve chili with avocado halves, scallions, tortilla chips, and grated cheese.

Reviews (12)

 Add Rating & Review     43 Ratings   5 star values:        5    4 star values:        17    3 star values:        14    2 star values:        7    1 star values:        0        

Load More Reviews

Reviews (12)

Add Rating & Review     43 Ratings   5 star values:        5    4 star values:        17    3 star values:        14    2 star values:        7    1 star values:        0       

Add Rating & Review

43 Ratings 5 star values: 5 4 star values: 17 3 star values: 14 2 star values: 7 1 star values: 0

43 Ratings 5 star values: 5 4 star values: 17 3 star values: 14 2 star values: 7 1 star values: 0

43 Ratings 5 star values: 5 4 star values: 17 3 star values: 14 2 star values: 7 1 star values: 0

• 5 star values: 5 4 star values: 17 3 star values: 14 2 star values: 7 1 star values: 0

  Martha Stewart Member     Rating: Unrated       12/08/2011   I've made this chili since I first saw it in 2005 in my Martha Stewart Living magazine. I love it!  
  
  Martha Stewart Member     Rating: 5 stars       09/25/2011   This is awesome! I love it.  
  
  Martha Stewart Member     Rating: Unrated       01/16/2009   I WILL TRY IT WITH A RED WINE, AND CHICKEN IN PLACE OF PORK. AND A SERRANO CHILI FOT CUT THE HEAT.  
  
  Martha Stewart Member     Rating: Unrated       11/09/2008   This is a great recipe w/o beans and peppers! The chile puree adds some true flavor to this chili and can't be missed. Try to use chiles you like - if you take some that are not too hot, the chili dish will be spicy but not too hot! If you don't like that amount of beer in your chili, substitute some of the beer with a strong broth. Great dish!  
  
  Martha Stewart Member     Rating: Unrated       11/07/2008   Can you make this with out pork? i don't eat Pork. But other wise is sounds good. minus the Chile pepper. I don't like hot just flavor.  
  
  Martha Stewart Member     Rating: Unrated       02/12/2008   Simply delicious! I added a can of red beans to the recipe. It was a big hit with my family. Will make again!  
  
  Martha Stewart Member     Rating: Unrated       02/02/2008   Never heard of serving this way. Can't wait to try. I think this is a great way to satisfy everyone. From those who don't like beans that much to those who like it all!  
  
  Martha Stewart Member     Rating: Unrated       01/31/2008   Ancho chiles are milder than Serrano chiles.  
  
  Martha Stewart Member     Rating: Unrated       01/16/2008   JUST SAW 'BEER' IN THE RECIPE. UGH! I WILL DEFINATELY OMIT THAT. AS A KID, JUST THE SMELL OF A BEER CAP AND I WOULD GET SICK, TERRIBLY SICK.  
  
  Martha Stewart Member     Rating: Unrated       01/16/2008   instead of "Pork" I will try Turkey Sausage, maybe even the "hot Turkey Sausage" and serrano chili as it is mild and more my type.  
  

  Martha Stewart Member

  Rating: Unrated 12/08/2011

I’ve made this chili since I first saw it in 2005 in my Martha Stewart Living magazine. I love it!

Rating: Unrated

Rating: 5 stars 09/25/2011

This is awesome! I love it.

Rating: 5 stars

Rating: Unrated 01/16/2009

I WILL TRY IT WITH A RED WINE, AND CHICKEN IN PLACE OF PORK. AND A SERRANO CHILI FOT CUT THE HEAT.

Rating: Unrated 11/09/2008

This is a great recipe w/o beans and peppers! The chile puree adds some true flavor to this chili and can’t be missed. Try to use chiles you like - if you take some that are not too hot, the chili dish will be spicy but not too hot! If you don’t like that amount of beer in your chili, substitute some of the beer with a strong broth. Great dish!

Rating: Unrated 11/07/2008

Can you make this with out pork? i don’t eat Pork. But other wise is sounds good. minus the Chile pepper. I don’t like hot just flavor.

Rating: Unrated 02/12/2008

Simply delicious! I added a can of red beans to the recipe. It was a big hit with my family. Will make again!

Rating: Unrated 02/02/2008

Never heard of serving this way. Can’t wait to try. I think this is a great way to satisfy everyone. From those who don’t like beans that much to those who like it all!

Rating: Unrated 01/31/2008

Ancho chiles are milder than Serrano chiles.

Rating: Unrated 01/16/2008

JUST SAW ‘BEER’ IN THE RECIPE. UGH! I WILL DEFINATELY OMIT THAT. AS A KID, JUST THE SMELL OF A BEER CAP AND I WOULD GET SICK, TERRIBLY SICK.

instead of “Pork” I will try Turkey Sausage, maybe even the “hot Turkey Sausage” and serrano chili as it is mild and more my type.

All Reviews for Chili Con Carne

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chili Con Carne

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest