Entrees
Chili con Carne
Makes 6 to 8 servings
Chili con Carne
Makes 6 to 8 servings
A take on true Texan beef chili with serious depth of flavor.
Nutritional information per serving (based on 8servings): Calories 390 (55% from fat)
carb. 8g pro. 35g
fat 24g
sat. fat 10g
chol. 119mg sod. 891mg
calc. 49mg
fiber 2g
carb. 8g pro. 35g
fat 24g
sat. fat 10g
chol. 119mg sod. 891mg
calc. 49mg
fiber 2g
Ingredients
- 3pounds beef chuck roast, cut
- into 1½- to 2-inch pieces
- 2teaspoons kosher salt, divided
- ½teaspoon freshly ground black
- pepper
- 2tablespoons olive oil
- 1onion, chopped
- 2jalapeños, stemmed, seeded, and
- chopped
- 1poblano chile, stemmed and
- chopped
- 4garlic cloves, finely chopped
- 2tablespoons ancho chili powder
- 1teaspoon ground cumin
- 1teaspoon Mexican oregano,
- crumbled (oregano may be
- substituted)
- 1teaspoon dried marjoram
- 1tablespoon masa harina
- 1can (14.5 ounces) fire-roasted
- crushed tomatoes
- 2bay leaves
- 8ounces dark lager-style beer
- 2ounces (¼ cup) brewed espresso,
- or strong coffee
- lime wedges and warm flour
- tortillas, for serving
Preparation
- Season the meat on both sides with 1 teaspoon of salt and the freshly ground black pepper. (TIP: For optimal browning, pat meat dry with paper towels before seasoning.)
- Assemble the Cuisinart® Stack5® with the baking pan and set to 400°F. Add the oil to the pan.
- Once the oil gets hot, begin browning the meat, 3 to 4 minutes per side, working in two batches. Remove and reserve.
- Add the chopped onion, jalapeños, poblano, and garlic, and cook until softened and fragrant, about 5 to 8 minutes. Add the reserved meat, along with drippings, back to pan.
- Add the chili powder, cumin, oregano,marjoram, and masa harina, and mix to coat the meat and vegetables. Add the remaining ingredients, including the remaining teaspoon of salt, and allow the mixture to come to a simmer.
- When the mixture comes to a simmer, lower the temperature to 200°F to maintain a slight simmer. Cook until tender, about 2 to 3 hours. Check occasionally to make sure mixture is just simmering; temperature may need to be lowered to 175°F if boiling.
- Once meat is tender, remove and discard the bay leaves and stir to fully mix. Taste and adjust the seasoning as desired. Serve with lime wedges and warm tortillas for sopping up the sauce!
