Chile con Carne

Name: Chile con Carne
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs beef chuck stew meat, cubed; 2 tbsp vegetable oil; 2 onion, diced; 6 garlic cloves, minced; 4 tbsp chili powder; 2 tsp cumin; 4 cups beef broth; 2 cans diced tomatoes (canned); 2 cans kidney beans (canned), drained; 4 tbsp tomato paste; to taste salt and pepper; 1/4 cup fresh cilantro, chopped

Slow-cooked beef stew with beans, chiles, and spices. A hearty, warming Mexican classic that's perfect for cooler evenings.

110 minEasyServes 6420 cal/serving

MexicanDinnerStovetopStandard

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Ingredients

3 lbs beef chuck stew meat, cubed
2 tbsp vegetable oil
2 onion, diced
6 garlic cloves, minced
4 tbsp chili powder
2 tsp cumin
4 cups beef broth
2 cans diced tomatoes (canned)
2 cans kidney beans (canned), drained
4 tbsp tomato paste
to taste salt and pepper
1/4 cup fresh cilantro, chopped

Instructions

1

Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Working in batches, brown 3 lbs cubed beef chuck stew meat on all sides, about 3 minutes per batch. Remove and set aside.
2

In the same pot, sauté 2 diced onion and 6 minced garlic cloves until softened, about 3 minutes. Stir in 4 tbsp chili powder and 2 tsp cumin and cook for 1 minute.
3

Return beef to the pot. Add 4 cups beef broth, 2 cans diced tomatoes (canned), 4 tbsp tomato paste, and 2 cans drained kidney beans (canned).
4

Bring to a simmer, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, until beef is very tender.
5

Season with salt and pepper. Simmer uncovered for another 15 minutes if you prefer a thicker stew.
6

Ladle into bowls and garnish with 1/4 cup chopped fresh cilantro. Serve with cornbread or over rice.

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Questions

How do I know when Chile con Carne is done?

Go by the cues in the method rather than the clock. Step 4: cook until beef is very tender.

Can I skip the searing in Chile con Carne?

Step 1 reads: "Working in batches, brown 3 lbs cubed beef chuck stew meat on all sides, about 3 minutes per batch." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I use dried beans instead of canned in Chile con Carne?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Chile con Carne uses 2 cans kidney beans (canned), drained.

Is Chile con Carne spicy?

Only mildly. The heat in Chile con Carne comes from 4 tbsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Chile con Carne?

One serving (the recipe makes 6) is about 420 calories, with 28 g protein, 22 g carbohydrate and 24 g fat, plus 6 g fiber and 1020 mg sodium.

Can I make Chile con Carne ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Chile con Carne within two hours and eat it within three days. Reheat gently on the stovetop.

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