Chili con Carne

15 comments

Appears in Cook's Country February/March 2008, Cook's Country TV

We create a simple version of this smoky, savory Tex-Mex classic.

SERVES 6 to 8

TIME 2½ hours

has video

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 i...

Print