Chili con carne [Recipe]


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Fall really is coming. Temperatures are slowly making their way downward, so it's time to think of some yummy, cooler-weather-appropriate comfort food. And what better than a bowl of chili? For more great recipes, visit MealsOnHeelsByMindy.com.

Prepared in 30, plus 1 hour, 45 minutes to simmer



  • 8 Poblano chilies, a mildly spicy and sweet green chili pepper deep in flavor
  • 2 pounds boneless chuck roast, ask butcher to trim and cut into half-inch cubes
  • 1.5 teaspoons salt
  • 1 teaspoon fresh pepper
  • 1 tablespoon paprika
  • 3 tablespoons all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • 3 cups chopped yellow onion
  • 4 garlic cloves, peeled and minced
  • 1 bottle of beer (12 oz)
  • 3 cups canned plum tomatoes, peeled, seeded and chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 can chipotle chili in adobe sauce
  • 3 tablespoons fresh cilantro, chopped
  • 8 tablespoons sharp cheddar cheese, shredded
  • 1 large Ziploc plastic bag



  1. Preheat broiler. Line baking sheet with aluminum foil. Pour flour into a shallow dish and set aside.
  2. Place Poblanos on baking sheet and broil for eight minutes or until slightly charred, turning after 6 minutes. Place charred Poblanos in the Ziploc plastic bag and seal. Let stand 10 to 15 minutes. Remove Poblanos and peel off their skins. Cut chilies into half-inch pieces.
  3. Season beef with salt, fresh pepper and paprika. Dredge in flour.
  4. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add half of the dredged beef to pan and sauté for five minutes, turning with tongs to brown all sides then remove. Repeat procedure with remaining olive oil and beef. Place browned beef in a bowl and set aside.
  5. Reduce heat to medium. Add onions to pan and cook for 10 to 12 minutes, stirring occasionally. Add garlic and cook for 3 minutes, frequently stirring. Pour in beer, stir and cook until liquid evaporates, approximately 8 to 10 minutes.
  6. Return beef to the hot pan. Stir in tomatoes, oregano and cumin; bring to a simmer. Cover and cook for 1 hour, stirring occasionally.
  7. Stir in Poblanos and simmer for an additional 45 minutes or until beef is fork-tender. Rinse, seed and chop chipotle. Stir in fresh cilantro and chipotle and divide into eight bowls. Garnish with shredded cheese, corn or sour cream.


Serves 8.