Chili con Carne
By America's Test KitchenPublished on January 28, 2013
Time
2½ hours
Yield
Serves 6 to 8
Ingredients
Before You Begin
If the bacon does not render a full 3 tablespoons of fat in step 1, supplement it with vegetable oil. You can use the remaining corn muffin mix to make muffins (or cornbread) to serve with the chili. We like to serve this chili with diced white onion, cubed avocado, shredded cheese, lime wedges, and hot sauce.
Instructions
- Process tomatoes and chipotle in food processor until smooth. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and reserve 3 tablespoons bacon fat.
- Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon reserved bacon fat in empty Dutch oven over medium-high heat until just smoking. Brown half of beef, about 8 minutes. Transfer to bowl and repeat with additional tablespoon bacon fat and remaining beef.
- Add remaining bacon fat, onion, and jalapeño to empty Dutch oven and cook until softened, about 5 minutes. Stir in chili powder, cumin, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in water, pureed tomato mixture, bacon, browned beef, and sugar and bring to boil. Reduce heat to low and simmer, covered, for 1 hour. Skim fat and continue to simmer uncovered until meat is tender, 30 to 45 minutes.
- Ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with plastic wrap. Microwave until mixture is thickened, about 1 minute. Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. Season with salt and pepper. Serve. (Chili can be refrigerated for up to 3 days.)
Time
2½ hoursYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Many chili con carne recipes call for toasting and grinding a variety of whole chiles. We wanted to create a simpler version without sacrificing flavor. For the meat, we settled on beef chuck, our favorite affordable cut for stews because its substantial marbling provides rich flavor and tender texture after prolonged cooking. To add a smoky meatiness to our Chili Con Carne recipe, we browned the beef in bacon fat instead of oil. We added fresh jalapeño for brightness and heat and minced chipotle (canned smoked jalapeño) for smoky, spicy depth. Corn muffin mix gave our Chili Con Carne a silky texture and a hint of corn flavor.
Before You Begin
If the bacon does not render a full 3 tablespoons of fat in step 1, supplement it with vegetable oil. You can use the remaining corn muffin mix to make muffins (or cornbread) to serve with the chili. We like to serve this chili with diced white onion, cubed avocado, shredded cheese, lime wedges, and hot sauce.
Instructions
- Process tomatoes and chipotle in food processor until smooth. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and reserve 3 tablespoons bacon fat.
- Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon reserved bacon fat in empty Dutch oven over medium-high heat until just smoking. Brown half of beef, about 8 minutes. Transfer to bowl and repeat with additional tablespoon bacon fat and remaining beef.
- Add remaining bacon fat, onion, and jalapeño to empty Dutch oven and cook until softened, about 5 minutes. Stir in chili powder, cumin, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in water, pureed tomato mixture, bacon, browned beef, and sugar and bring to boil. Reduce heat to low and simmer, covered, for 1 hour. Skim fat and continue to simmer uncovered until meat is tender, 30 to 45 minutes.
- Ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with plastic wrap. Microwave until mixture is thickened, about 1 minute. Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. Season with salt and pepper. Serve. (Chili can be refrigerated for up to 3 days.)
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