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Chili Con Carne

Author: Natalie Smith

A rich slow cooked chili with deep flavours and little kick
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Prep Time 1 hour
Cook Time 8 hours
Total Time 9 hours
Servings 8
Calories 532

Equipment

  • 1 Slow Cooker

Ingredients
  

  • 3 Pounds (1.3 Kg) Chuck roast cut into 1.5 to 2 inch pieces ** Trim off large pieces of fat *** Maybe try 4 lbs next time
  • 8 Slices Bacon chopped ** Look for high fat and low sugar bacon
  • 2 Medium Yellow onions chopped
  • 5 Cloves Garlic minced
  • 2 Poblano peppers roasted, peeled, seeded, and chopped ** Roast fresh poblanos under the grill/broiler until black, place in a heat proof bowl and cover with foil until cool enough to touch. *** Can replace with green bell peppers if you can't find poblanos
  • 2 Jalapeños minced
  • 4 Cups Beef stock
  • 2 Cups Brewed black coffee ** Want a nice coffee here
  • 1 Cup Crushed canned tomatoes
  • ¼ Cup Ground corn tortillas ** Grind 4, 6 inch corn tortillas using either an immersion blender or food processor)
  • 1 Tbsp Tomato paste
  • ¾ to 1 Tbsp Light brown sugar
  • 2 Tbsp Ancho chili powder ** Replace with either more chipotle chili powder, or another chili powder available, but check and taste for spice level before adding the full 2 Tbsp (especially if using cayenne chili powder)
  • 1 Tbsp Chipotle chili powder
  • 1 Tbsp Ground cumin
  • 2 tsp Cocoa powder
  • 1½ tsp Dried Mexican oregano ** Can use regular oregano if you can't find Mexican
  • 1 tsp Ground coriander
  • ½ tsp Ground cinnamon
  • 1½ Squares Lindt Chilli Dark Chocolate ** Can use 50% dark chocolate and a pinch of cayenne chili powder if you can't find this
  • 1 Tbsp Salt for beef
  • ½ tsp Salt for sautéing onions
  • 2 Tbsp corn starch/flour
  • 2-6 Tbsp Ground corn tortillas ** For thickening at end
  • 1 Can Pinto beans drained and rinsed
  • 1 Can Black beans drained and rinsed
  • 1-2 Tbsp Olive oil
  • 1 Tbsp Butter ** Can be salted or unsalted

Instructions
 

  • Cut meat into 1.5 to 2 inch pieces and sprinkle salt all over them. Ideally, do this the day before, cover and refrigerate until next day.
  • Add a small amount of the olive oil to a large, heavy bottomed pan over medium high heat
  • Once olive oil is hot add bacon and cook until starting to crips, but not completely crispy. Remove bacon with a slotted spoon to a bowl for later.
  • Drain off some of the bacon fat if you have more than a Tbsp worth, also saving this for later.
  • If there are a lot of small bacon bits in the bottom of the pan, remove these so they don't burn while searing the beef
  • Add ½ Tbsp the butter (or if you have leftover bacon grease, you can use ½ Tbsp of that instead) to the pan and increase the heat to almost high heat
  • Once butter has melted, or bacon grease has heated up, sear the beef in batches (careful not to overcrowd the pan) for 1-2 minutes on top and bottom sides. (I find searing on all sides of the beef overcooks it and doesn't add a noticeable amount of additional flavor)
    Add the other ½ Tbsp of butter, or another ½ Tbsp of bacon grease if you have have it, for second batch of searing. I find I can usually get all the beef seared in 2 batches. If a 3rd batch is needed use another ½ Tbsp of butter or bacon grease if needed.
    ** If you have the patience and time, pat the beef dry with paper towel before searing to get a better sear.
  • Remove seared beef to a plate for later
  • Add the onions with the remaining ½ tsp of salt. Sauté until translucent, about 5 minutes
  • Add the poblanos, jalapeños, and garlic to the pan, sautéing for about 1 min, but being careful not to burn the garlic.
  • Add the tomato paste, spices, cocoa, light brown sugar, and the ¼ portion of ground corn tortillas to the pan, mixing well for 30 seconds, but being careful not to burn anything.
  • Add the coffee, beef stock, and crushed tomatoes. Mix well and deglaze the pan by getting all the fond off the bottom of the pan.
  • Return the bacon bits and beef along with any juices released from the beef while resting to the pot and bring everything up to a simmer.
  • Transfer everything to a slow cooker and add the chili chocolate.
  • Cover and cook on low for 5.5 hours stirring every couple of hours.
  • After 5.5 hours of cooking, remove the lid and allow the chili to cook for another hour on low. (The remainder of the cooking will be without the lid)
  • After that hour (so at the 6.5 hour mark) add the drained beans.
  • Create a slurry with the corn starch/flour and 2 Tbsp of the remaining 6 Tbsp ground corn tortillas using liquid from the chili. Once the slurry is really runny, add this to the chili, stirring as you pour it in to help avoid clumps.
  • Continue cooking for another 30 minutes.
  • After 30 min (so at the 7 hour mark) turn the slower cooker up to high for the final 30 minutes of cooking.
  • If after the final 30 min (so at the 7.5 hour mark) the chili is still too runny, add more ground corn tortilla, 1 Tbsp at a time giving it a couple of minutes between additions to see if it's thickened up enough to your liking.
  • Serve and topped with sour cream, diced avocado or guacamole, chopped cilantro, and optionally shredded cheese, spring onions or diced red onion, and tortilla chips.
  • Pairs really well with corn bread and guacamole. Enjoy!