Get the Recipe: Chili Con Carne Recipe
Cook this chuck roast chili con carne recipe for the perfect cozy comfort food meal! No beans, no searing, just a slow simmered simple chili recipe full of juicy chunks of beef that everyone will want.
Ingredients
- 2 - 2.5 pounds chuck roast, fat trimmed and cut into chunks
- 2 tablespoons olive oil
- 1 green bell pepper, finely chopped
- 1 small white onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1 10-ounce can tomatoes with green chiles (Rotel), undrained
- 1 15-ounce can tomato sauce
- 1 32-ounce carton beef broth
- 1 7-ounce can tomato paste
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Heat the oil over medium heat in a large pot or dutch oven. Add the chopped bell pepper, onion, and jalapeño. Sauté 4-5 minutes, stirring occasionally until they have softened.
- Stir in the minced garlic and sauté about 30 seconds.
- Add the tomato sauce, tomatoes with chilis, beef broth, tomato paste, and spices. Stir well and be sure to break up the tomato paste so it is fully incorporated.
- Bring the chili to a simmer and add the chuck roast.
- Reduce the heat to low heat uncovered for approximately 30-35 minutes until the liquid has reduced and thickened.
- At this point the beef should shred easily. You can serve it as is, or you can spoon the meat out and shred it into smaller pieces if you prefer.
Notes
- Net carbs per serving: 11.6 g
- The important step here is to be sure the chili simmers on low to truly reduce and thicken. This ensures the flavor will be rich, deep and super flavorful. Don't rush this.
Serving: 1 bowl (1/6 of recipe), Calories: 368kcal, Carbohydrates: 16.8g, Protein: 42.5g, Fat: 15.3g, Cholesterol: 111.7mg, Sodium: 1004.4mg, Fiber: 5.2g, Sugar: 9.5g
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