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 the seasoned beef to the pot with the bacon drippings and raise the heat to medium‑high. Work in batches, do not crowd the pan, and sear only as many pieces as will fit in a single layer. Brown each side until deeply caramelized, about 2–3 minutes per side, before moving on to the next batch.
- Remove seared beef to a plate and repeat with the next batch.
- Add 1 medium onion, chopped to the remaining fat in the pan and stir to combine. Cook until the onions begin to brown.
- Add 1 whole green bell pepperdiced along with 3 cloves garlic, finely chopped and cook just until the garlic turns 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. Bring to a boil, then turn down heat to a simmer and cook for 2-3 hours, or until the beef is very tender.
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