Chili con Carne

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.

Yield: 10 servings (serving size: about 1 cup chili and about 2 teaspoons cheese)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 2 Hours, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 360
  • Fat: 20.9g
  • Saturated fat: 7.6g
  • Monounsaturated fat: 9.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 29.2g
  • Carbohydrate: 13.8g
  • Fiber: 2.6g
  • Cholesterol: 84mg
  • Iron: 3.6mg
  • Sodium: 442mg
  • Calcium: 83mg

Ingredients

  • 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

Preparation

  1. 1. Preheat broiler.
  2. 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. 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. 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.
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