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Chili con Carne

Prep Time:20 Minutes
Cook Time:30 Minutes

Nutritional Information

A hearty dish, that is sure to please for any get together.


  • 3 ancho chiles (dried poblano chiles)
  • 2 tablespoons vegetable oil
  • 1/2 pound pork (such as shoulder or chops), finely chopped
  • 1 3/4 pounds boneless chuck steak, cut into 1/2-inch cubes
  • 1 large white onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 2 bay leaves
  • as needed Coarse salt
  • 1 ounce whole peeled tomatoes, briefly pulsed in a blender
  • 2 cans or bottles of beer (12 ounces each)
  • 1 1/2 tablespoons distilled white vinegar
  • For the toppings:
  • 1 bunch scallions, thinly sliced
  • 2 ripe Hass avocados, halved lengthwise, pitted, flesh scooped whole from skin, grilled and coated with fresh lemon juice
  • 5 ounces sharp orange cheddar cheese, grated


  • 1. Preheat EGG to 375° using a cast iron pan (or rondo) on the plate setter.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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, corn bread, and grated cheese.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828