📝 About This Recipe
Born from the rugged fusion of Mexican flavors and Texan ingenuity, this Chili con Carne is a deep, soul-warming masterpiece. We balance the smoky heat of ancho and chipotle peppers with the richness of slow-simmered beef and a secret touch of dark chocolate. It’s a robust, 'bowl of red' style dish that celebrates the bold, frontier spirit of Tex-Mex cuisine.
🥗 Ingredients
The Meat and Base
- 2.5 pounds Beef Chuck Roast (cut into 1/2-inch cubes for superior texture)
- 4 slices Bacon (thick-cut, diced)
- 2 large Yellow Onion (finely diced)
- 5 cloves Garlic (minced)
The Spice and Flavor Profile
- 1/4 cup Chili Powder (use a high-quality blend)
- 1 tablespoon Smoked Paprika
- 2 teaspoons Ground Cumin (toasted if possible)
- 1 tablespoon Dried Oregano (preferably Mexican oregano)
- 2 pieces Chipotle Peppers in Adobo (minced, plus 1 tbsp of the sauce)
- 1 ounce Dark Chocolate (at least 70% cocoa)
The Liquids and Beans
- 3 cups Beef Bone Broth (low sodium)
- 28 ounces Crushed Tomatoes (one large can)
- 12 ounces Dark Beer (Stout or Porter works best)
- 15 ounces Kidney Beans (one can, rinsed and drained)
For Garnish
- 1/2 cup Sour Cream (full fat)
- 1 cup Cheddar Cheese (sharp, shredded)
- 1/4 cup Fresh Cilantro (chopped)
- 1/4 cup Pickled Jalapeños (sliced)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven, cook the diced bacon over medium heat until the fat has rendered and the bacon is crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
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2
Increase the heat to medium-high. Working in batches to avoid crowding, brown the cubed beef chuck in the bacon fat until a deep brown crust forms on all sides. Remove beef and set aside.
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3
Reduce heat to medium. Add the onions to the pot and sauté for 5-7 minutes until translucent and slightly caramelized, scraping up the browned bits (fond) from the bottom.
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4
Add the minced garlic, chili powder, cumin, smoked paprika, and oregano. Stir constantly for 60-90 seconds until the spices become intensely fragrant and slightly toasted.
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5
Pour in the dark beer to deglaze the pot, using a wooden spoon to scrape every bit of flavor off the bottom. Let it simmer for 2 minutes.
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6
Return the beef and bacon to the pot. Stir in the crushed tomatoes, beef broth, and minced chipotle peppers with adobo sauce.
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7
Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid.
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8
Simmer for 1.5 to 2 hours. The beef should be tender enough to break apart with a spoon but still hold its shape.
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9
Uncover the pot and stir in the kidney beans and the square of dark chocolate. The chocolate adds a hidden depth and silkiness to the sauce.
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10
Simmer uncovered for another 20-30 minutes. This allows the liquid to reduce and thicken into a rich, hearty consistency.
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11
Taste and adjust seasoning. Add salt and black pepper as needed. If the chili is too thick, add a splash of broth; if too thin, simmer a few minutes longer.
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12
Ladle the hot chili into deep bowls. Top generously with shredded cheddar, a dollop of sour cream, jalapeños, and fresh cilantro.
💡 Chef's Tips
For the best flavor, make this chili a day in advance; the spices meld and deepen beautifully overnight. Avoid using pre-ground hamburger meat if possible; hand-cutting the chuck roast provides a much better 'steak-like' texture. If you find the chili too acidic from the tomatoes, a teaspoon of brown sugar can balance the flavors. Toasting your own whole cumin seeds and grinding them fresh will elevate the dish to restaurant quality. Don't skip the dark chocolate—it doesn't make it taste like dessert, but it provides a savory richness that mimics long-aged mole.
🍽️ Serving Suggestions
Serve with warm, honey-glazed cornbread to soak up the rich sauce. A side of lime-cilantro rice helps stretch the meal for larger crowds. Pair with a cold Mexican lager or a bold Zinfandel to cut through the heat. Offer warm flour tortillas or salty corn chips for dipping and scooping. Fresh avocado slices or a quick cabbage slaw add a refreshing crunch to the heavy stew.