Homemade Chili con Carne with Dried Chiles and Tender Chuck Roast Recipe
This hearty and flavorful Chili con Carne recipe features tender chunks of chuck roast simmered with dried chiles, roasted tomatoes, and aromatic spices to create a rich, comforting stew. Perfect for a cozy meal, it includes optional beans for extra protein and texture, with customizable seasoning and garnishes.
- Prep Time: 40 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours 10 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Meat
- 2-2.5 lbs. chuck roast, cut into 1-1.5" chunks
Chiles and Vegetables
- 3 Ancho dried chiles
- 3 Guajillo dried chiles
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 3-4 Roma tomatoes, de-stemmed
- 1 chipotle in adobo (optional)
Pantry Staples & Seasonings
- 1-2 cans (15 oz. each) black beans, drained and rinsed (optional)
- 5 cups stock (beef or chicken)
- 1 tablespoon Mexican oregano
- 1/2 teaspoon cumin
- 1 teaspoon salt (plus more to taste)
- Freshly cracked black pepper
- Oil for searing and cooking
Instructions
- Prepare the dried chiles: Remove stems and seeds from the Ancho and Guajillo chiles, then roast them in the oven for 1-2 minutes until warm and fragrant. Place the roasted chiles in a bowl and cover with hot tap water. Let them soak and rehydrate for about 20 minutes.
- Roast the tomatoes: Rinse and de-stem the Roma tomatoes. Roast in a 400°F oven for 20-30 minutes until soft and slightly charred.
- Sear the beef: Heat a large pot over medium-high heat with a splash of oil. Season the chuck roast chunks generously with salt and discard any unwanted fat. Brown beef pieces on all sides using tongs. Set aside browned beef.
- Cook onion and garlic: In the same pot, add oil and the finely chopped onion. Cook over medium heat until softened. Add minced garlic and cook briefly. Scoop half of the onion-garlic mixture into a blender for the chile puree. If worried about burning garlic, add 4 cups of stock to the pot now.
- Check chile soaking liquid: Taste the chile soaking water; if bitter, replace it with stock when blending. Otherwise, use the soaking liquid.
- Prepare chile puree: Drain chiles and add to the blender along with one roasted tomato and the chipotle in adobo (optional, stem removed and seeds scraped out). Add the remaining half of onion-garlic mixture and about 1 cup of stock or soaking liquid. Blend until smooth, adding more liquid if needed to combine.
- Combine in pot: Pour the chile puree into the main pot. Add Mexican oregano, cumin, salt, black pepper, and remaining stock (if not already added). Stir well. Return seared beef and juices to the pot. Add the remaining roasted tomatoes, roughly chopped.
- Simmer the chili: Bring to a simmer, cover, and cook over low to medium-low heat for 1.5 to 2 hours until beef is tender. Adjust heat to maintain a gentle simmer.
- Add beans (optional): Toward the end of cooking, stir in drained and rinsed black beans to heat through.
- Adjust seasoning: Taste and add more salt or oregano if needed. Optionally shred beef chunks with forks or leave as is.
- Adjust consistency: To thin chili, add 1-2 cups more stock. To thicken, whisk together cornstarch and cold water, then stir slurry into the chili to thicken as desired.
- Serve: Serve hot. Garnishes such as Mexican Crema, chopped cilantro, crispy tortilla strips, and lime wedges make great additions.
- Store leftovers: Cool chili, then store in airtight containers in the fridge for up to a few days.
Notes
- Use stock or soaking liquid based on taste preference to avoid bitterness.
- Chipotle in adobo is optional but adds smoky heat.
- Beans are optional for added texture and protein.
- Adjust salt carefully depending on the saltiness of your stock.
- To thicken chili naturally, use a cornstarch slurry rather than flour for gluten-free option.
- Simmer gently to keep beef tender and flavors well developed.
- Leftover chili tastes even better the next day as flavors meld.
