Chili Con Carne

By Drjt

Josh's favorite

Ingredients

• 3 pounds chuck roast cut into 1/2" bits
• 2 medium white onions, coarsely chopped
• 8 medium garlic cloves, finely chopped
• 1/4 cup ground ancho chile powder
• 2 tsp ground cumin powder
• 1 15oz can pureeed tomatoes
• 1 15oz can diced tomatoes, juices
• reserved
• 2 chipoltes en adobo, finely chopped
• 2 tablespoons plus 1 tsp kosher salt

Details

Servings 8

Preparation

Step 1

1. Heat a Dutch oven or large heavy bottomed pot with tight fitting lid over medium-heat for 2 to 3 minutes. Add meat, onions, garlic ancho chili powder and cumin powder and stir to combine and break meat into small pieces. Cook stirring occasionally, until meat is well browned with no pink remaining, about 10 minutes

2. Stir in the tomatoes with juices, chipotles, and salt, and reduce heat to medium. Let simmer, stirring occasionally, until warmed through, about 10 minutes. Season with freshly ground peper and more salt as needed.