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+ servings
Chili in a small bowl garnished with cheddar cheese, onions, and jalapenos.

Chili Con Carne with Beans

Tressa Jamil
Warm up with a heaping bowl of savory, southwest-style chili con carne with beans flavored with a satisfying combination of warm chilies.
5 from 3 votes
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American, Mexican
Servings 8 people
Calories 715 kcal
Ingredients
  
For the Chili:
  • 2 Arbol chilies, dried
  • 2 guajillo chilies, dried
  • 1 can chipotles en adobo, use 2 chilies and 2 tablespoons chipotle sauce
  • 1 ½ quart chicken broth
  • 4 pounds beef chuck, cut into 1-inch pieces.
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper, coarse ground
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons Mexican oregano, dried
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 2 tablespoons fish sauce
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 cans black beans, 5-ounce, drained and rinsed
  • ½ can tomato paste
For the Garnish:
  • 1 yellow or red onion, finely diced
  • fresh cilantro, chopped
  • shredded cheddar cheese
  • avocado, cut into cubes
  • 1 serrano or jalapeño chili, thinly sliced
  • pico de gallo
Instructions
 
  • Preheat the oven to 350°F (176°C). Then, add the dried chilies to a Dutch oven and toast them over high heat until blistered, for about 1 minute.
  • Remove the chilies and transfer them to a food processor or blender with chicken broth. Add two chipotle chilies and two tablespoons of the sauce from the can. Process the mixture until smooth and set it aside. 
  • Generously season the chuck roast with kosher salt and black pepper.
  • Warm oil in the Dutch oven over medium heat; add a single layer of chuck roast and sear to form a crust. Repeat until all the beef browns, and set it aside.
  • Add the onions and saute until they become translucent and soften, for about 10 minutes. Stir in the garlic and cook for one minute.
  • Season the onions with ground cinnamon, ground cumin, ground allspice, and Mexican oregano; cook for 1-2 minutes.
  • Return the beef and the reserved chili mixture to the Dutch oven with Worcestershire sauce, apple cider vinegar, fish sauce, black beans, and tomato paste. Stir to incorporate.
  • Bring the mixture to a boil over medium-high heat. Cover with the lid ajar and cook for 2 ½ to 3 hours; stir the chili occasionally to prevent it from sticking to the bottom.
  • Serve the chili in a bowl and garnish with chopped onion, fresh cilantro, shredded cheese, and avocado.
Notes
Expert Tips: 
  • Sear the chuck roast in oil to create a tasty crust. You can skip this step if you’re in a hurry, but taking the time to do so imparts flavor.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 bowl | Calories: 715 kcal | Carbohydrates: 16 g | Protein: 69 g | Fat: 40 g | Sodium: 922 mg | Fiber: 5 g | Sugar: 4 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!