Chili con Carne

Chili con Carne Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
A traditional Texas-style chili, this stew packs a smoky punch from mildly spicy poblanos and a hot chipotle chile. Rinsing the chipotle mellows the heat; skip that step for more fire.

Good, solid recipe


10 servings (serving size: about 1 cup chili and about 2 teaspoons cheese)

Recipe from

Cooking Light

Recipe Time

Total: 2 Hours, 10 Minutes

Nutritional Information

Calories 360
Fat 20.9 g
Satfat 7.6 g
Monofat 9.3 g
Polyfat 1.1 g
Protein 29.2 g
Carbohydrate 13.8 g
Fiber 2.6 g
Cholesterol 84 mg
Iron 3.6 mg
Sodium 442 mg
Calcium 83 mg


8 poblano chiles
3 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil, divided
3 cups chopped onion
4 garlic cloves, minced
3 cups peeled seeded chopped plum tomato (about 10 medium)
1 tablespoon dried oregano
1 tablespoon ground cumin
1 chipotle chile, canned in adobo sauce
3 tablespoons chopped fresh cilantro
6 tablespoons shredded reduced-fat cheddar cheese


1. Preheat broiler.

2. Place poblanos on a foil-lined baking sheet; broil 8 minutes or until charred, turning after 6 minutes. Place poblanos in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut chiles into 1-inch pieces.

3. Sprinkle beef with salt and black pepper; dredge in flour. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add half of beef to pan; sauté for 5 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with remaining oil and beef.

4. Reduce heat to medium. Add onion to pan; cook 12 minutes, stirring occasionally. Add garlic; cook 3 minutes, stirring frequently. Return beef to pan. Stir in tomato, oregano, and cumin; bring to a simmer. Cover and cook 1 hour, stirring occasionally. Stir in poblanos; simmer for 45 minutes or until beef is tender, stirring occasionally. Rinse, seed, and chop chipotle. Stir in chipotle and cilantro. Sprinkle with cheese.


James Peterson,

January 2010
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