All Recipes Beef





Prep Time: 15 mins | Cook Time: 3 hrs | Total Time: 3 hrs 15 mins | Servings: 6-8

A wonderful dish that will leave you asking for more! Rich with authentic flavours that come together perfectly. Your taste buds will be rocking!



4 guajillo peppers

4 ancho peppers

Salt to taste


3.5-4 lb chuck roast cut into ¾-1” cubes

2 tbsp paprika

1 tbsp Mexican oregano

1 tbsp black pepper

1 tbsp brown sugar

1 tsp cumin

1 tsp ground coriander

Salt to taste

2 tbsp olive oil

2 jalapeno peppers chopped

1 large onion chopped

10 cloves garlic chopped

2-4 c. beef stock

OPTIONAL ADDITIONS: Worcestershire sauce, tomato sauce, chilli or kidney beans, extra spicy chilli powders

FOR SERVING: Crema or sour cream, fresh chopped herbs, spicy chilli flakes or chopped chiles, shredded cheese, or use all your favourite chilli fixings! I like mine with spicy chilli flakes and fresh chopped cilantro. Yum!

How to make Chili Con Carne

Step 1: To make the chilli sauce, lightly toss the dried ancho and guajillo peppers in a dry pan for about a minute or two on each side. Doing so will help to release the oils.

Step 2: When done, remove from the heat and allow to cool. When cool enough to handle, remove the stems and the seeds.

Step 3: In hot water, soak the peppers for at least 20 minutes or until nice and soft.

Step 4: Place the peppers into a food processor. Add in 1.5 cups of the soaking water and a dash of salt. Pulse until nice and smooth, then set aside.

Step 5: Into a large bowl, place the cubed beef and combine with paprika, Mexican oregano, black pepper, brown sugar, cumin, coriander, and a bit of salt. Ensure that the beef is evenly coated.

Step 6: In a large pot, heat the oil. Once the oil is hot, add the seasoned beef into the pot, including the jalapenos and onion. Cook for about 6 to 7 minutes, making sure that the beef is seared on both sides.

Step 7: Stir in the garlic and cook for a minute more.

Step 8: Stir in the reserved chilli sauce and cook for another 5 minutes.

Step 9: Pour in 2 cups of broth, stir, and bring to a quick boil. Or 4 cups if you like a soupier chilli. And if using the optional additions, this is the best time to add them.

Step 10: Decrease the heat, cover the pan, and simmer for 2 hours or until the beef is tender.

Step 11: When done, enjoy with your face fixings.

Nutrition Facts:

Calories: 434kcal | Carbohydrates: 9g | Protein: 40g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 136mg | Sodium: 286mg | Potassium: 941mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1865IU | Vitamin C: 7.4mg | Calcium: 68mg | Iron: 5.4mg