"Texas Red" Chili Con Carne | America's Test Kitchen

Name: "Texas Red" Chili Con Carne | America's Test Kitchen
Ingredients: 6 (6-inch) soft corn tortillas; 3 cups low-sodium chicken broth; 1 (28-ounce) can diced tomatoes, with juice; 5 canned chipotle chiles in adobo sauce; 1 1/2 tablespoons dark brown sugar; 2 boneless beef chuck-eye roasts (3 1/2- to 4-pound each), trimmed and cut as shown in photo; 5 tablespoons vegetable oil; 1/4 cup water plus 2 additional tablespoons; 3 medium onions, chopped medium; 4 medium jalapeño chiles, stemmed and minced; 6 tablespoons chili powder; 2 tablespoons ground cumin; 8 medium cloves garlic, minced; 3 (16-ounce) cans pinto or kidney beans drained and rinsed (optional); 1 teaspoon dried oregano

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Texas Red Chili Con Carne recipe offers a bold flavor journey with choice cuts of beef, a spice-packed sauce, and a hint of chocolate for depth.

Keywords

Main Courses
Southwest (Tex-Mex)
US & Canada
Beans
Beef
Meat
Pasta
Grains
Rice & Beans
Slow Cooker
Stews

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Ingredients

6 (6-inch) soft corn tortillas
3 cups low-sodium chicken broth
1 (28-ounce) can diced tomatoes, with juice
5 canned chipotle chiles in adobo sauce
1 1/2 tablespoons dark brown sugar
2 boneless beef chuck-eye roasts (3 1/2- to 4-pound each), trimmed and cut as shown in photo
5 tablespoons vegetable oil
1/4 cup water plus 2 additional tablespoons
3 medium onions, chopped medium
4 medium jalapeño chiles, stemmed and minced
6 tablespoons chili powder
2 tablespoons ground cumin
8 medium cloves garlic, minced
3 (16-ounce) cans pinto or kidney beans drained and rinsed (optional)
1 teaspoon dried oregano