Chili Con Carne

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This chili con carne is made with chunks of beef rather than ground meat, giving it a very different character. Instead of melting into the sauce, the beef slowly braises until tender, developing deeper flavor, more texture, and a more satisfying bite. I sometimes prefer this version because it feels heartier and more like a beef stew meant to be enjoyed slowly. It’s especially good with warm tortillas or cornbread. This is one of those precious Fine Cooking recipes I never want to lose.

Ingredients:

  • 1 tablespoons whole cumin seeds
  • 2 teaspoons whole coriander seeds
  • 1 tablespoon ground ancho chile
  • 1 teaspoon ground chipotle chile
  • 1-1/2 teaspoon dried oregano, preferably Mexican
  • 2 lb. boneless beef chuck or short ribs, trimmed of all visible fat and cut into 1/2-inch cubes
  • Sea salt
  • 2 tablespoons canola oil
  • 1 yellow onion
  • 1 medium poblano, seeded and chopped
  • 1 large jalapeño, seeded and finely chopped
  • 3 medium cloves garlic, minced
  • 1 (14-1/2-oz.) can no-salt-added diced tomatoes
  • 2 tablespoons fresh lime juice
  • 1 (15-oz.) can low-sodium pinto beans, drained and rinsed
  • 1 avocado, cut into medium dice
  • 1/4 cup coarsely chopped fresh cilantro

Instructions:Instructions

In a small dry skillet over medium heat, toast the cumin and coriander, stirring frequently, until fragrant, about 30 seconds. Transfer to a spice grinder and grind to a fine powder. Place in a small bowl and stir in the ancho chile powder, chipotle chile powder, and oregano. Set aside.

Season the meat with 1/4 teaspoon salt. Heat 2 teaspoons of the oil in a 6-quart Dutch oven or heavy pot over medium-high heat. Add half of the meat and cook until well browned on all sides, about 5 minutes total. Transfer to a plate and repeat with another 2 teaspoons oil and the remaining meat.

Add the remaining 2 teaspoons oil to the pot. Add the onion, poblano, and jalapeño and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute.
Stir in the spice mixture and cook until fragrant and well blended, 1 to 2 minutes

Return the beef and any accumulated juices to the pot. Add the water, tomatoes with their juices, 1 tablespoon of the lime juice, and 1 teaspoon salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½ hours.

Uncover and continue to simmer until the meat is very tender, about 30 minutes more. Stir in the beans and cook over medium-high heat until heated through, about 5 minutes.

Stir in the remaining 1 tablespoon lime juice and season to taste with additional salt.

Serve garnished with avocado and cilantro.


Make Ahead Tip: For the best flavor, plan to make this chili at least 1 day and up to 3 days ahead.