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Homemade Chili con Carne with Roasted Chiles and Tender Chuck Roast Recipe

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This hearty and flavorful Chili con Carne recipe features tender chunks of chuck roast simmered with smoky roasted dried chiles, fresh tomatoes, aromatic spices, and black beans. Perfectly balanced with Mexican oregano, cumin, and a hint of chipotle in adobo, this robust chili is slow-simmered on the stovetop to develop deep, rich flavors. Ideal for a comforting dinner, it can be served plain or with toppings like crema, cilantro, and crispy tortilla strips.

Ingredients

Meat

  • 2-2.5 lbs. chuck roast, cut into 1-1.5" chunks

Dried Chiles & Vegetables

  • 3 Ancho dried chiles
  • 3 Guajillo dried chiles
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 3-4 Roma tomatoes, roasted
  • 1 chipotle in adobo (optional)

Beans & Liquids

  • 1-2 cans black beans (two 15 oz. cans recommended), drained and rinsed (optional)
  • 5 cups stock (beef or chicken stock preferred)

Spices & Seasonings

  • 1 tablespoon Mexican oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon salt (plus more to taste)
  • Freshly cracked black pepper, to taste
  • Oil for searing and cooking onions

Instructions

  1. 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 the hottest tap water to rehydrate for about 20 minutes.
  2. Roast Tomatoes: Remove stems from the Roma tomatoes and roast them in a 400°F oven for 20-30 minutes until soft and slightly charred.
  3. Sear the Beef: Heat a glug of oil in the main pot over medium-high heat. Season chuck roast chunks with salt and sear them on all sides until browned. Remove and set aside.
  4. Sauté Onion and Garlic: In the same pot, add more oil and cook the chopped onion over medium heat until softened. Add minced garlic and cook briefly. Scoop half of this mixture into a blender for the chile puree, or if concerned about burning garlic, add stock to the pot and proceed.
  5. Taste and Prepare Chile Soaking Liquid: Taste the chile soaking water; if bitter, discard and use stock instead for blending.
  6. Make the Chile Puree: To the blender, add drained rehydrated chiles, one roasted tomato, optional chipotle in adobo (stemmed and deseeded), half of the onion-garlic mixture, and one cup of stock or soaking liquid. Blend until smooth, adding more liquid if necessary.
  7. Combine Ingredients: Add the chile puree to the pot along with Mexican oregano, cumin, salt, black pepper, 4 cups of stock (if not already added), seared beef chunks with juices, and remaining roasted tomatoes roughly chopped. Stir to combine.
  8. Simmer the Chili: Bring to a simmer, cover the pot, and cook on low to medium-low heat for 1.5 to 2 hours until beef is tender.
  9. Add Beans: Towards the end of cooking, add drained and rinsed black beans if using, and heat through.
  10. Adjust Seasoning: Taste and add more salt, oregano, or pepper as needed. Optionally shred beef chunks with forks or leave them whole.
  11. Adjust Consistency: Thin the chili with 1-2 cups stock if too thick, or thicken using a cornstarch slurry made by mixing cornstarch with cold water and stirring it into the chili.
  12. Serve: Ladle into bowls and serve immediately. Garnish with Mexican crema, cilantro, crispy tortilla strips, and lime wedges if desired.
  13. Store Leftovers: Cool and store leftovers in an airtight container in the refrigerator for up to a few days.

Notes

  • Roasting dried chiles and fresh tomatoes intensifies their flavors for a deeper, smoky chili base.
  • Adjust the number of chiles and chipotle according to your preferred spice level.
  • Using stock instead of water for soaking and blending adds extra depth to the chili.
  • Skim off excess fat from the beef if desired during searing to reduce greasiness.
  • Use two cans of beans for a more filling chili, or omit beans for a traditional style.
  • Simmer at a low to medium-low temperature to ensure tender meat and prevent burning.
  • Thicken chili with cornstarch slurry carefully to avoid lumps—add gradually and stir well.
  • Leftovers taste even better the next day after flavors meld.

Find it online: https://dishcooks.com/homemade-chili-con-carne-with-roasted-chiles-and-tender-chuck-roast-recipe/