Beazell's Cook Book

Texas Chili Con Carne

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Texas Chili Con Carne  

 

Ingredients

 

8 poblano chilies

3 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes

1 1/2 teaspoons Beazell's Cajun Seasoning

3 tablespoons all-purpose flour

2 tablespoons olive oil, divided

3 cups chopped, onions

4 garlic cloves, minced

3 cups roma plum tomatoes (about 10 medium)

1 tablespoon dried oregano

1 tablespoon ground cumin

1 chipotle chilies, canned in adobo sauce

3 teaspoons chopped fresh cilantro

 

Directions

Preheat broiler.  Place poblanos on a foil-lined baking sheet; broil 8 minutes or until charred, turning after 6 minutes. Place poblanos in a zip-top plastic bag; seal. Let stand 15 minutes. Peel the charred skin and cut chilies into 1-inch pieces.

Sprinkle beef with Beazell’s Cajun Seasoning; dredge in flour. Heat 1 Tbsp. olive oil in a Dutch oven over medium-high heat. Add half of beef to pan; sauté for 5 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with remaining oil and beef.

Reduce heat to medium. Add onion to pan; cook 12 minutes, stirring occasionally. Add garlic; cook 3 minutes, stirring frequently. Return beef to pan. Stir in tomato, oregano, and cumin; bring to a simmer. Cover and cook 1 hour, stirring occasionally. Stir in poblanos; simmer for 45 minutes or until beef is tender, stirring occasionally. Rinse, seed, and chop chipotle. Stir in chipotle and cilantro. Add more Beazell’s to taste.  Serve topped with garnishes.

Garnishes: shredded cheddar cheese, sour cream, cilantro, lime wedges

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