Mexican Chili Con Carne (Ready in 45 Minutes)
A rich, beefy chili con carne packed with authentic Mexican flavor that comes together in 45 minutes flat and tastes even better the next day.
Equipment
- Large Dutch Oven or Heavy-Bottomed Pot
- Blender or food processor
- Small Dry Skillet
- Tongs or Slotted Spoon
- Measuring spoons
- Liquid measuring cup
Ingredients
- 2 lbs beef chuck, cut into half-inch cubes
- 3 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 1 large white onion, diced
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp Mexican oregano
- 1 tbsp tomato paste
- 1 14.5-oz can fire-roasted diced tomatoes
- 2 cups beef broth, plus more as needed
- 1 15-oz can pinto beans, drained and rinsed (optional)
- 1 tbsp vegetable oil
- salt and black pepper to taste
- fresh cilantro, for serving
- diced white onion, for serving
- lime wedges, for serving
- crumbled queso fresco or sour cream, for serving
- warm tortillas or tortilla chips, for serving
Instructions
- Toast and soak the chiles: Heat a small dry skillet over medium heat. Toast the dried chiles for 20-30 seconds per side, just until fragrant and a little puffed. Transfer to a bowl, cover with hot water, and let soak for 15 minutes.
- Brown the beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat the oil in your Dutch oven over medium-high. Working in two batches, sear the beef on all sides until deeply browned, about 3-4 minutes per batch. Transfer to a plate.
- Soften the aromatics: Turn the heat down to medium. Add a tiny splash of oil if needed. Toss in the diced onion and cook until soft and translucent, about 4 minutes, scraping up any browned bits. Add the garlic, cumin, and oregano, and stir for 30 seconds.
- Bloom the tomato paste: Push the onion mixture to the side, plop the tomato paste directly onto the hot bottom of the pot, let sit for a minute, then stir into everything.
- Make the chile paste: Drain the soaked chiles, reserving some soaking liquid. Transfer to a blender with the fire-roasted tomatoes and a splash of the soaking liquid. Blend until completely smooth.
- Build the chili: Pour the chile-tomato paste into the pot. Stir in the beef broth and add back the browned beef along with any juices. Add the beans if using. Bring to a gentle boil, then lower the heat to a simmer. Partially cover and cook for 20-25 minutes, stirring occasionally, until beef is tender and sauce thickened.
- Finish and season: Taste and adjust salt. Stir in a tiny piece of dark chocolate (about 1/2 ounce) if desired to mellow the acidity. Serve with toppings.
Notes
Tips: Don't rush browning; watch chiles closely to avoid bitterness; simmer lid ajar to thicken. Store in fridge up to 5 days or freeze up to 3 months. Flavors improve the next day.