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Chili Con Carne

  • Yield: 8 Servings
  • Level: Easy

Time

  • Total: 2 hours 20 minutes
  • Prep: 20 minutes
  • Cook: 2 hours
  • Inactive: 0 minutes

Ingredients

  • 2 1/2 Pounds Beef Stew Meat Or Chuck
  • 2 1/2 Pounds Pork Stew Meat Or Shoulder
  • 1 Tablespoon Salt
  • Black Pepper
  • 1/3 to 1/2 Cup Corn Oil
  • 2 Large Spanish Onions
  • 10 Large Cloves Garlic
  • 1/3 Cup + 2 Tablespoons Chili Powder
  • 1 Tablespoon Ground Cumin
  • 2 Teaspoons Dried Oregano
  • 1 15oz Can Diced Tomatoes
  • 5 Cups Chicken Stock
  • 2 15 1/2oz Cans Pinto Beans

Preparation

  • Cut Beef Into 1" Cubes
  • Cut Pork Into 1" Cubes
  • Chop Onion
  • Mince Garlic
  • Rinse And Drain Pinto Beans

Directions

  • Pat Meat dry with a paper towel and season with salt and pepper.
  • Heat 2 tablespoons corn oil in a large stew pot or dutch oven over medium high heat.
  • Sear meat, in small batches, until well browned, add oil as needed.
  • Transfer meat to a bowl and reserve.
  • Discard all but 2 tablespoons of oil from the pan.
  • Saute onions over medium heat for 10 minutes, scraping browned bits from the bottom of the pan.
  • Add garlic and saute for 2 minutes.
  • Stir in 1/3 cup chili powder, cumin, and oregano.
  • Cook for 2 minutes.
  • Add diced tomatoes and whisk in 4 cups of chicken stock.
  • Add meat and any accumulated juices back into the pot.
  • Bring to a gentle simmer.
  • Season with salt and pepper.
  • Cover and cook for 30 minutes.
  • In food processor puree half of the beans with 1 cup of chicken stock.
  • Add bean mixture to the pot along with remaining can of beans.
  • Let simmer, uncovered, for 1 hour or until meat is tender.
  • Stir in remaining 2 tablespoons chili powder and season with salt and pepper, to taste.
  • Serve immediately.
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