Rating: 3.47 stars
43 Ratings
  • 5 star values: 5
  • 4 star values: 17
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 0

Chili con carne, a Texan creation, is a traditional one-dish dinner. Toppings -- avocado, scallions, tortilla chips, and cheese -- are up to each guest.

Martha Stewart Living, November 2005

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Recipe Summary test

Servings:
8
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Ingredients

For the Chili
For the Toppings

Directions

Instructions Checklist
  • Toast chiles in a skillet over medium heat, turning often, until fragrant and puffed up, 2 minutes. Cut in half; remove cores. Reserve seeds. Transfer chiles to a bowl; cover with boiling water. Set aside.

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  • Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add pork; cook until browned, 3 minutes per side. Transfer to a plate. Working in batches, cook beef until browned, 3 minutes per side, adding more oil as needed and transferring browned meat to the plate.

  • Meanwhile, put chiles and 1/2 cup soaking liquid into a blender; puree. Reduce heat to medium-low. Add onion and garlic, and cook, stirring often, until softened, 6 to 8 minutes. Stir in cumin, oregano, bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (more for heat, if desired). Cook 1 minute. Add chile puree. Raise heat to medium-high; cook, stirring, 2 minutes.

  • Return meat to pot. Add 2 teaspoons salt, the tomatoes, and beer. Bring to a boil; reduce heat to medium-high. Simmer, stirring occasionally, 1 1/4 hours. Reduce heat to medium-low; simmer, stirring occasionally, until meat is tender and sauce is thick, about 30 minutes more. Discard bay leaf. Stir in vinegar. Serve chili with avocado halves, scallions, tortilla chips, and grated cheese.

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Reviews (12)

43 Ratings
  • 5 star values: 5
  • 4 star values: 17
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 0
Rating: Unrated
12/08/2011
I've made this chili since I first saw it in 2005 in my Martha Stewart Living magazine. I love it!
Rating: 5 stars
09/25/2011
This is awesome! I love it.
Rating: Unrated
01/16/2009
I WILL TRY IT WITH A RED WINE, AND CHICKEN IN PLACE OF PORK. AND A SERRANO CHILI FOT CUT THE HEAT.
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Rating: Unrated
11/09/2008
This is a great recipe w/o beans and peppers! The chile puree adds some true flavor to this chili and can't be missed. Try to use chiles you like - if you take some that are not too hot, the chili dish will be spicy but not too hot! If you don't like that amount of beer in your chili, substitute some of the beer with a strong broth. Great dish!
Rating: Unrated
11/07/2008
Can you make this with out pork? i don't eat Pork. But other wise is sounds good. minus the Chile pepper. I don't like hot just flavor.
Rating: Unrated
11/07/2008
Can you make this with out pork? i don't eat Pork. But other wise is sounds good. minus the Chile pepper. I don't like hot just flavor.
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Rating: Unrated
11/07/2008
Can you make this with out pork? i don't eat Pork. But other wise is sounds good. minus the Chile pepper. I don't like hot just flavor.
Rating: Unrated
02/12/2008
Simply delicious! I added a can of red beans to the recipe. It was a big hit with my family. Will make again!
Rating: Unrated
02/02/2008
Never heard of serving this way. Can't wait to try. I think this is a great way to satisfy everyone. From those who don't like beans that much to those who like it all!
Rating: Unrated
01/31/2008
Ancho chiles are milder than Serrano chiles.
Rating: Unrated
01/16/2008
JUST SAW 'BEER' IN THE RECIPE. UGH! I WILL DEFINATELY OMIT THAT. AS A KID, JUST THE SMELL OF A BEER CAP AND I WOULD GET SICK, TERRIBLY SICK.
Rating: Unrated
01/16/2008
instead of "Pork" I will try Turkey Sausage, maybe even the "hot Turkey Sausage" and serrano chili as it is mild and more my type.