This recipe for ‘Texas Rising Chili Con Carne’ is terrific. Full of flavor and made without the customary beans. I adjusted the heat level considerably and substituted the chili with ancho and straight chili powder but add more heat by including diced jalapeno peppers and dried chilies. I just topped it with a dollop of sour cream and served it with some plain boiled potatoes on the side.
Ingredients
- 3 lbs chuck roast cut into 2-3" sized cubes, or packaged stewing beef
- 1/2 lb smoked side bacon cut into lardons
- kosher salt and freshly ground black pepper
- 1 medium onion, chopped
- 1 whole green bell pepper diced
- 3 cloves garlic, finely chopped
- 1 tbsp ground cumin
- 1 tbsp Mexican oregano
- 1 tbsp ground ancho chili powder
- 1 tsp chili powder
- 4 cups beef broth or just enough to barely cover the beef
- 1 14 oz can, crushed tomatoes
Garnishes
- sour cream
- crispy bacon
- fried onion rings
- crushed tortilla chips
Instructions
Gather all ingredients before starting recipe.
- Cut 1/2 lb smoked side bacon into lardons and fry until the bacon is crispy over medium heat in a deep pot with a lid. Remove bacon and reserve.
- Cut 3 lbs chuck roast into 1-2" cubes, pat dry with a paper towel and season well with kosher salt and freshly ground black pepper.
- Transfer seasoned beef to the pot with the bacon drippings, increase heat to medium high. Do not crowd beef, sear only as many pieces at a time as you can fit in one layer. Sear each side until browned, about 2-3 minutes per side.
- Remove seared beef to a plate and repeat with the next batch.
- Add 1 medium onion, chopped to the fat remaining in the pan and stir to combine. Cook until the onions begin to brown.
- Add 1 whole green bell pepper diced and 3 cloves garlic, finely chopped and cook until the garlic is frangrant about 1 minute.
- Add 1 tbsp ground cumin, 1 tbsp Mexican oregano, 1 tbsp ground ancho chili powder and 1 tsp chili powder to onion mixture. Stir to combine and cook for a minute or two, or until the spices are fragrant.
- Return seared beef to the pan, stir to combine with onions and spices and add 4 cups beef broth, or just enough to barely cover and add 1 14 oz can, crushed tomatoes. Stir to combine, bring to a boil, then turn down heat to a simmer and cook for 2-3 hours, or until the beef is very tender.
