Easy Chile Con Carne
This Chile con Carne recipe is a comfort food with rich, bold flavors—perfect for those chilly days when you crave a hearty, satisfying meal.Unlike our classic chili made with ground beef that's ready in just an hour, this robust recipe takes its time on the stove, allowing flavors to develop and deepen.
Tools
- High Heat Resistant Spatula
Ingredients
- 4 pound boneless chuck eye roast, pulled apart at seams, timmed, and cut into 1 inch pieces
- 8 ounces thick-cut bacon , cut into ½-inch pieces
- 7 medium-sized dried Pasilla or Ancho chiles ( or 4 tablespoons store-bough ground Ancho or pasilla chile powder )
- 1 tablespoon ground chipotle chile pepper
- 1 teaspoon ground cayenne pepper
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- 1 tablespoon ground coriander
- 2 tablespoons Knorr beef flavored bouillon (adjust to taste)
- 2 teaspoons Kosher salt (or as needed)
- 1 teaspoon ground black pepper (to taste)
- 2 medium yellow onions , chopped
- 3 jalapeño chiles, cored, seeded and finely diced
- 6 garlic cloves , minced
- 4 cups water , divided
- 1 ( 12 oz ) Dos Equis Amber beer or other larger beer
- 1 ( 28 oz) canned whole or crushed tomatoes
- 1 tablespoon light brown sugar
- ¼ cup Quaker Yellow Cornmeal
Optional Garnishes
- Fresh chopped cilantro
- Shredded Cheddar or Monterey Jack cheese
- Lime wedges
Instructions
- Combine Pasillas and Water: Place the pasillas and 2 cups of water in a bowl. Microwave them until the pasillas are softened, about 3 minutes. After microwaving, do not drain or discard the liquid. The liquid is essential for the next steps as it carries the flavors of the pasillas.
- Blend with Tomatoes and Maseca: Add the softened pasillas (with their liquid), tomatoes and their juice, and beef-flavored bouillon to a food processor or blender.
- Blend Until Smooth: Process the mixture in the blender until it is smooth, about 1 minute. Once the mixture is smooth, set it aside.
- Cook Bacon: In a Dutch oven or a large pot, cook the bacon over medium heat until it's crispy, about 8 minutes. Using a slotted spoon, place the cooked bacon on a paper towel-lined plate and reserve 3 tablespoons of the bacon fat in the pot.
- Brown the Meat: Pat beef dry with paper towels and season with 2 teaspoons of kosher salt and 1 teaspoon of ground black pepper. Heat 1 tablespoon of reserved bacon fat in a now-empty Dutch oven over medium-high heat until just smoking—brown half of beef, about 8 minutes. Transfer to bowl and repeat with 1 tablespoon bacon fat and remaining beef.
- Layer Flavors: Add the remaining 1 tablespoon of bacon fat, onion, and jalapeño to again-empty the Dutch oven and cook until softened about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Stir in cumin, chipotle powder, oregano, coriander, sugar, and cayenne, and cook until fragrant, about 30 seconds. Deglaze the pot by pouring in the beer and let it simmer for 7-8 minutes until it reduces slightly.
- Gentle simmer: Stir in the reserved chile-tomato mixture, cooked bacon, reserved browned beef (along with any flavorful liquid from the beef), and the remaining 2 cups of water. Bring the mixture to a boil. Reduce heat to low and simmer, covered, stirring occasionally with a wooden spoon, for 1 hour. Continue to simmer uncovered until meat is tender, 30 to 45 minutes.
- Thicken with Masa Harina: In a small bowl, mix Masa Harina with ½ cup of water. Slowly whisk in the mixture into the chili and simmer for an additional 5 to 10 minutes until it slightly thickens—taste and adjust salt and pepper to taste.
- Serve: Ladle the chile con carne into bowls and garnish with chopped cilantro, cheese, onion, and lime wedges. Add sour cream if desired for extra creaminess and flavor.
Notes
How to Store & Re-Heat
To store chile con carne, allow it to cool before placing it in airtight containers. You can keep it in the refrigerator for 3 days. When reheating, use the microwave or stovetop for refrigerated chili.
Make Ahead & Freeze
You can make chile con carne a day ahead and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Nutrition Facts
Easy Chile Con Carne
Amount per Serving
Calories
187
% Daily Value*
Fat
13
g
20
%
Saturated Fat
4
g
25
%
Trans Fat
0.04
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
19
mg
6
%
Sodium
551
mg
24
%
Potassium
304
mg
9
%
Carbohydrates
13
g
4
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
6
g
12
%
Vitamin A
2263
IU
45
%
Vitamin C
2
mg
2
%
Calcium
67
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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