Description
This authentic chili con carne recipe features tender chunks of chuck roast slowly simmered in a rich and smoky homemade chili sauce made from guajillo and ancho peppers. Enhanced with aromatic spices and fresh ingredients, this hearty dish delivers classic American comfort food bursting with flavor. Perfectly paired with crema, fresh herbs, and your favorite chili toppings, it’s a crowd-pleaser worth the wait.
Ingredients
Scale
Chili Sauce
- 4 guajillo peppers (or use 1.5 tablespoons ground guajillo powder or chili powder blend)
- 4 ancho peppers (or use 1.5 tablespoons ground ancho powder or chili powder blend)
- Salt to taste
Chili
- 4 pounds chuck roast, cut into ¾–1 inch cubes
- 2 tablespoons paprika
- 1 tablespoon Mexican oregano
- 1 tablespoon black pepper
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- Salt to taste
- 2 tablespoons olive oil
- 2 jalapeno peppers, chopped
- 1 large onion, chopped
- 5 cloves garlic, chopped
- 4 cups beef stock (or use tomato sauce or fire roasted tomatoes)
Optional Additions
- Worcestershire sauce
- Tomato sauce
- Chili or kidney beans
- Extra spicy chili powders
For Serving
- Crema or sour cream
- Fresh chopped herbs (cilantro recommended)
- Spicy chili flakes or chopped chiles
- Shredded cheese
Instructions
- Prepare chili sauce: Remove the stems and seeds from the dried guajillo and ancho peppers. Lightly toast them in a dry pan over medium heat for about 2 minutes per side to release oils.
- Soak peppers: Place toasted peppers in a heatproof bowl and cover with very hot water. Let them soak for 20 minutes until soft.
- Blend sauce: Add the softened peppers, ½ cup of the soaking water, and a pinch of salt to a food processor. Process until smooth, then strain if desired. Set aside.
- Sear beef: Heat olive oil in a large pot or Dutch oven over medium heat. Season the beef cubes with salt and pepper. In batches, sear the beef for a few minutes per side until browned. Remove beef and set aside.
- Deglaze pot: Pour ¼ cup beef stock into the pot and scrape up browned bits from the bottom.
- Sauté vegetables: Add chopped jalapenos and onion to the pot. Cook for 6-7 minutes until softened. Add chopped garlic and cook for another minute.
- Add chili sauce and spices: Pour in the prepared chili sauce along with paprika, Mexican oregano, black pepper, brown sugar, cumin, ground coriander, and salt to taste. Stir and cook for 5 minutes to develop flavor.
- Combine and simmer: Stir in the remaining beef stock (or substitute tomato sauce or fire roasted tomatoes) and the seared beef. Bring the mixture to a boil. Add optional ingredients like Worcestershire sauce or beans if desired.
- Slow cook: Reduce heat to low, cover the pot, and simmer for about 2 hours or until the beef is very tender and the flavors meld together.
- Serve: Spoon chili into bowls and garnish with crema or sour cream, fresh chopped herbs, spicy chili flakes, and shredded cheese as desired.
Notes
- For spicier chili, add more jalapenos or extra chili powders.
- If dried peppers are unavailable, substitute with quality chili powder blends.
- Using chuck roast cubes instead of ground beef gives a more tender, stew-like texture.
- Simmer slowly to allow flavors to deepen and beef to become tender.
- Chili can be made a day ahead; flavors improve after resting.
- Adjust liquid amount depending on whether you prefer thick chili or a soupier consistency.
- Beans are optional and can be added to suit taste preferences.
