Chili Con Carne
D. Dane TidwellShare
Chili is a winter staple for me. What's better than walking into a house filled with warm spicy aromas after a long work day, slugging through snow and bitter cold?
I try to get most of the prep work done the night before, refrigerating all of the ingredients so they're ready to throw in the crock pot the next morning.
Chili Con Carne
Dusty
Rated 5.0 stars by 2 users
Category
Soups & Stews
Author:
Dusty
Ingredients
- 2 ancho chiles (dried)
- 1 chipotle en adobo, finely chopped
- 1 to 3 tablespoons vegetable oil
- 4 oz pork shoulder, finely chopped
- 2 pounds chuck steak, cut into 1/2-inch cubes
- 1 large white onion, chopped (2 cups)
- 1 cup sweet corn
- 3 cloves garlic, minced
- 3 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- Coarse salt
- 28 ounces whole peeled tomatoes, pulsed in a blender
- 2 bottles, Victoria beer
- 1 tablespoon distilled white vinegar
- 4 avocados, thinly sliced
- 1 bunch green onions
- Fresh salted corn tortilla chips
- Sour cream
- 8 ounces extra-sharp cheddar cheese, grated
Directions
- In a large cast iron skillet, add pork shoulder and 1 cup onion to heated oil, just long enough to lightly brown; remove and set aside. Repeat with beef.
- Bring 1/2 cup water to a boil. Core and finely chop ancho chilis, removing seeds for later use. Add both ancho and chipotle chilis to boiling water, turning off the heat. Steep for 10 minutes. Puree in blender.
- Add remaining onion and garlic to skillet, cook until softened, adding cumin, oregano, and bay leaf.
- With the tomatoes, add corn, beer, and chili mixture to a large crock pot, mixing in the pork and beef. Simmer on low heat for 6 hours. Add vinegar and reserved chili seeds for additional spice, cook 2 more hours.
- Chop green onions.
Top chili con carne with chopped onion, cheese, avocado, sour cream, and corn chips.
Serve