Chili con Carne Recipe (2024)

Ingredients

• 8 poblano chiles
• 3 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
• 3 tablespoons all-purpose flour
• 4 tablespoons olive oil, divided, plus more as needed
• 3 cups chopped onion (about 2 large onions)
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 4 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 12 ounces dark beer
• 2 cups beef broth
• 1 cup water
• 28 ounces canned stewed tomatoes, roughly chopped
• 1 chipotle chile, canned in adobo sauce
• 1/4 cup chopped fresh cilantro
• optional garnish- sour cream and/or shredded cheddar cheese

Instructions

1. Preheat broiler.
2. Place poblanos on a lined baking sheet; broil for 4 minutes, turn and continue to broil until charred, about 4 more minutes. Place poblanos in a large bowl or zip-top plastic bag; cover with plastic wrap or seal bag. Let stand 15-20 minutes; peel and dice poblanos.
3. Lightly dredge beef in flour. Heat 2 tablespoons olive oil in a Dutch oven or heavy bottom pot over medium-high heat. Working in batches as needed, add beef to pan; brown on all sides, adding more olive oil as needed. Remove beef from pan. Set aside.
4. Reduce heat to medium. Add remaining 2 tablespoons olive oil to pan. Stir in onion, salt and pepper; cook for 12 minutes; stir occasionally. Add garlic; cook 3 more minutes, continue to stir occasionally.
5. Push onions and garlic to side of pan. Add chili powder, oregano and cumin. Stir constantly for 1 minute to toast.
6. Stir in beer, broth, water and tomatoes. Bring to a simmer. Add beef back to pan; cover and cook 2 hours; stir occasionally.
7. Stir in chopped poblanos; cover and simmer for 1 hour, until beef is tender; stir occasionally.
8. Rinse, seed, and chop chipotle. Stir in chipotle and cilantro. (For a spicier version do not rinse and seed chipotle.)
9. Optional: Serve with a dollop of sour cream and/or a sprinkling of shredded cheese.