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Spicy Texas Chili Con Carne W/Beans No. 90

Spicy Texas Chili Con Carne W/Beans No. 90 recipe image
This robust Texas-style chili con carne delivers deep, savory comfort through long simmering. Chuck roast is browned until deeply caramelized, then slow-cooked with kidney beans, tomatoes, and a blend of spices until the meat is fork-tender and falls apart. The result is a rich, thick stew with a perfect balance of heat and umami. It&# 226;€™s an ideal weeknight dinner that tastes even better the next day, perfect for serving with cornbread or tortilla chips.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1466.9
Dietary: Gluten-free
Description
This robust Texas-style chili con carne delivers deep, savory comfort through long simmering. Chuck roast is browned until deeply caramelized, then slow-cooked with kidney beans, tomatoes, and a blend of spices until the meat is fork-tender and falls apart. The result is a rich, thick stew with a perfect balance of heat and umami. It&# 226;€™s an ideal weeknight dinner that tastes even better the next day, perfect for serving with cornbread or tortilla chips.
Ingredients
  • 3 pound Chuck Roast
  • 2 tablespoon Wine Vinegar
  • 3 Cubes Beef Bouillon
  • 1 teaspoon Chili Powder
  • 2 lg Onions, Chopped
  • 1 lg Green Bell Pepper
  • 28 ounce Canned, Whole Tomatoes
  • 16 ounce Kidney Beans
Directions
  1. 1
    Trim excess fat from the chuck roast and cut the meat into 1-inch chunks.
  2. 2
    Place the meat in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  3. 3
    Cook the meat, uncovered, turning occasionally, until it releases its juices and turns gray on the outside (about 30 minutes).
  4. 4
    Continue cooking, turning the meat in the rendered fat, until well browned on all sides (about 30 minutes more).
  5. 5
    Remove the meat from the pot and set aside.
  6. 6
    Add 1/4 cup water and the wine vinegar to the hot pot.
  7. 7
    Scrape the bottom of the pot with a wooden spoon to loosen the browned bits.
  8. 8
    Seed and chop the green bell pepper.
  9. 9
    Add the bouillon cubes, chili powder, chopped onions, and green bell pepper to the pot.
  10. 10
    Cook, stirring frequently, for 10 minutes until the vegetables soften.
  11. 11
    Add the canned tomatoes with their liquid, breaking them up with the back of a spoon.
  12. 12
    Add the kidney beans and return the browned meat to the pot.
  13. 13
    Stir to combine all ingredients thoroughly.
  14. 14
    Cover the pot and reduce heat to low. Simmer until the meat is tender enough to fall apart easily, about 2 hours.
  15. 15
    Discard any bones if present, skim off excess fat, and season with salt and pepper to taste.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1466.9kcal
% Daily Value *
Total Fat 37.4g58%
Saturated Fat 13.8g69%
Cholesterol 313.9mg105%
Sodium 315.4mg14%
Total Carbohydrate 95.0g32%
Dietary Fiber 27.5g111%
Sugars 11.7g
Protein 167.6g336%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve hot with shredded cheddar cheese, chopped green onions, and tortilla chips on the side.

For a spicier kick, add cayenne pepper or diced jalapeños with the onions.

This chili tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: american, beans, beef, bell, bouillon, canned, carne, chili, chopped, chuck, con, green, kidney, main, onions, pepper, powder, roast, simmering, spicy
Read it online: https://www.chefs-mate.com/recipe/spicy-texas-chili-con-carne-w-beans-no-90/