Chili con Carne

From Cook's Country | February/March 2008

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, authentic-tasting version using supermarket ingredients. For the meat, we settled on beef chuck, our favorite affordable cut for stews because its substantial marbling provides… read more

Many chili con carne recipes call for toasting and grinding a variety of whole chiles. We wanted to create a simpler, authentic-tasting version using supermarket ingredients. 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.

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Serves 6 to 8

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.

Ingredients

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