Chuck roast chili con carne with beans
Cooking Con Claudia · ♥ 2.3K likes · 55.7K views · 4 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 lb chuck roast
- 1 whole onion
- 1 whole green pepper
- 1 whole chile serrano or jalapeno
- 6 cloves minced garlic
- 2 tbsp maseca
- 28 oz crushed tomatoes
- 3 oz tomato paste
- 5 cup beef broth
- 4 tbsp chili powder
- 2½ tbsp brown sugar
- 2 whole bay leaves
- 30 oz beans
- salt
- black pepper
Season the cubed chuck roast with salt and black pepper until evenly coated.
- oil
Cover the bottom of a Dutch oven with oil and heat on high until hot.
Lower the heat to medium, add a little more oil, the onion, green pepper and serrano or jalapeno, and cook three minutes, scraping the bottom of the pot.
Cooking the peppers, onion and garlic
Stir in the maseca to thicken, then the crushed tomatoes and tomato paste; once the paste dissolves add the beef broth.
Building the chili base
Add the chili powder and the other spices, and the brown sugar to balance the tomatoes' acidity; bring to a simmer.
Add the bay leaves, reduce to medium-low, cover and cook two hours until the meat is tender, moving the meat now and then so it does not stick; check for salt.
- cheddar cheese
- cilantro
- green onion
- chips
Serve whole or shredded, topped with cheddar, cilantro and green onion, with chips.