Chili Con Carne

Name: Chili Con Carne (Elevated)
Total time: 8 h
Yield: 6
Cuisine: Tex-Mex
Ingredients: 2 lb Beef Brisket-trimmed; 1 Yellow Onion-diced; 2 Poblano Peppers-roasted, peeled, seeded, and diced; 2 Ancho Chiles-rehydrated and pureed; 1 Guajillo Chile-rehydrated and pureed; 28 oz Canned San Marzano Tomatoes-crushed; 15 oz Canned Cannellini Beans-drained and rinsed; 2 tbsp Chili Powder; 1 tbsp Cumin-toasted and ground; 1 tsp Mexican Oregano-dried; 1/2 tsp Smoked Paprika; 1/4 tsp Cinnamon-ground; 1 tsp Salt; 1/2 tsp Black Pepper-freshly ground; 2 tbsp Olive Oil; 4 cups Beef Stock-homemade preferred; 1 oz Mexican Chocolate-70% cacao, chopped; 1 tbsp Masa Harina

⏱8h

👥6

🔥450 cal

Hard

🍽️Tex-Mex

A deeply flavorful chili featuring slow-smoked brisket, a complex blend of chiles, and a rich, dark sauce. This recipe requires more time and effort but delivers an exceptional culinary experience.

2 lb Beef Brisket-trimmed

1 Yellow Onion-diced

2 Poblano Peppers-roasted, peeled, seeded, and diced

2 Ancho Chiles-rehydrated and pureed

1 Guajillo Chile-rehydrated and pureed

See all 18 ingredients ↓

(0 reviews)

⏱8h

👥6

🔥450 cal

Hard

🍽️Tex-Mex

A deeply flavorful chili featuring slow-smoked brisket, a complex blend of chiles, and a rich, dark sauce. This recipe requires more time and effort but delivers an exceptional culinary experience.

#chili #brisket #smoked #spicy #comfort food

Instructions

Smoke Beef Brisket at 225°F (107°C) for 6-8 hours, or until tender. Let cool slightly, then shred or dice.
Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Yellow Onion and cook until softened, about 5 minutes.
Add Roasted Poblano Peppers and cook for another 3 minutes.
Stir in Ancho Chile Puree, Guajillo Chile Puree, Chili Powder, Toasted Cumin, Mexican Oregano, Smoked Paprika, Cinnamon, Salt, and Black Pepper. Cook for 2 minutes, stirring constantly.
Add Canned San Marzano Tomatoes and Beef Stock to the pot. Bring to a boil, then reduce heat and simmer for at least 60 minutes.
Stir in shredded or diced Beef Brisket and Canned Cannellini Beans. Simmer for another 30 minutes.
Whisk Masa Harina with 2 tablespoons of cold water to form a slurry. Stir the slurry into the chili and cook for 5 minutes to thicken.
Stir in Mexican Chocolate during the last 10 minutes of simmering. Stir until chocolate is melted.
Taste and adjust seasonings as needed. Serve hot with your favorite toppings.

Ingredients

2 lb 900 g Beef Brisket-trimmed
1 1 medium Yellow Onion-diced
2 2 medium Poblano Peppers-roasted, peeled, seeded, and diced
2 2 medium Ancho Chiles-rehydrated and pureed
1 1 medium Guajillo Chile-rehydrated and pureed
28 oz 795 g Canned San Marzano Tomatoes-crushed
15 oz 425 g Canned Cannellini Beans-drained and rinsed
2 tbsp 30 mL Chili Powder
1 tbsp 15 mL Cumin-toasted and ground
1 tsp 5 mL Mexican Oregano-dried
1/2 tsp 2.5 mL Smoked Paprika
1/4 tsp 1.25 mL Cinnamon-ground
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper-freshly ground
2 tbsp 30 mL Olive Oil
4 cups 960 mL Beef Stock-homemade preferred
1 oz 28 g Mexican Chocolate-70% cacao, chopped
1 tbsp 15 mL Masa Harina

Equipment

Smoker
Large pot or Dutch oven
Spoon
Cutting board
Knife
Blender or food processor

Instructions

Smoke Beef Brisket at 225°F (107°C) for 6-8 hours, or until tender. Let cool slightly, then shred or dice.
Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Yellow Onion and cook until softened, about 5 minutes.
Add Roasted Poblano Peppers and cook for another 3 minutes.
Stir in Ancho Chile Puree, Guajillo Chile Puree, Chili Powder, Toasted Cumin, Mexican Oregano, Smoked Paprika, Cinnamon, Salt, and Black Pepper. Cook for 2 minutes, stirring constantly.
Add Canned San Marzano Tomatoes and Beef Stock to the pot. Bring to a boil, then reduce heat and simmer for at least 60 minutes.
Stir in shredded or diced Beef Brisket and Canned Cannellini Beans. Simmer for another 30 minutes.
Whisk Masa Harina with 2 tablespoons of cold water to form a slurry. Stir the slurry into the chili and cook for 5 minutes to thicken.
Stir in Mexican Chocolate during the last 10 minutes of simmering. Stir until chocolate is melted.
Taste and adjust seasonings as needed. Serve hot with your favorite toppings.

Nutrition per serving

Calories 450

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Chili Con Carne

Chili Con Carne

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