Con Carne Chili

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  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6 servings ServingsServings


  • Chipotle chili powder :to taste
  • 2 tablespoons :red chili powder
  • 1 teaspoon :chipotle chili powder
  • 1 tablespoon :ground cumin
  • 2 teaspoons :ground oregano
  • 1 teaspoon :thyme
  • 1/2 teaspoon :ground coriander seeds
  • 3 to 4 tablespoon :water
  • 4 strips :kosher breakfast beef
  • one 2 1/2 pound roast or stew meat, :cut into 1/2-inch cubes
  • 1 onion, :chopped
  • 3 cloves garlic, :minced
  • 2 jalapeno chili peppers, :stems removed, seeded, ribs removed, minced
  • 1-14 oz can :whole tomatoes
  • 2-1/2 cups :water
  • 1 tablespoon lime juice, :fresh is best
  • 1 teaspoon :sugar
  • 1-14 oz can :red kidney beans, drained and rinsed
  • 1 teaspoon cornstarch, :dissolved in a couple tablespoons of water
  • chopped red onion for :garnish optional


  1. In a small bowl mix the chili powder, chipotle chili powder, ground cumin, oregano, thyme, and ground coriander seeds. Mix in water so that chili forms a light paste. Set aside. Cook the breakfast beef in a large skillet on medium high heat until crisp.
  2. Use a slotted spoon to remove from pan and set aside on a paper towel. Pour the fat from the pan into a separate container, reserve. When the breakfast beef cools, crumble it into smaller pieces and set aside.
  3. Increase heat to medium high, add back in 1 tablespoon of the fat. Working in batches so that you don't crowd the beef (crowding will steam cook the meat instead of browning it), brown the beef cubes on all sides, lightly salting as you cook the beef.
  4. Remove beef from pan, set aside. Add another tablespoon of fat to the pan. Add the chopped onions and saute until soft, about 5 minutes. Add the garlic and jalapeno, cook until fragrant, 1 minute more.
  5. Add the chili paste and cook for 2-3 more minutes. Into a 6-quart thick-bottomed Dutch oven, put onion chili mixture, beef, breakfast beef, tomatoes (break up the whole tomatoes with your fingers as you put them in the pot), water, lime juice and sugar.
  6. Heat the chili on medium high heat until it comes to a simmer. Then reduce the heat to low. Cover and cook for 1 1/2 hours. Then uncover and cook for another half hour, keeping the temperature at a place where you can maintain a simmer.
  7. Mix the cornstarch powder into a little water to dissolve the corn starch (otherwise you'll have lumps to deal with) and add to the chili to thicken it.
  8. Gently mix in the kidney beans. Add salt to taste. Adjust seasonings. Depending on the acidity of the tomatoes and lime juice you may need a little more sugar to bring the stew to balance.
  9. At this point you can also add a little more chili powder if you desire more heat. Sprinkle with chopped red onion.