Description
A recipe for Chili Con Carne

Ingredients

• 2-1/2 pounds boneless beef chuck pot roast
  
• 3 tablespoons ancho chili powder, divided
  
• 2 tablespoons vegetable oil, divided
  
• 1 teaspoon salt
  
• 1-1/2 cups chopped onion (1 medium)
  
• 2 cloves garlic, minced
  
• 1 yellow bell pepper, chopped
  
• 1 poblano pepper, chopped
  
• 2 14.5-ounce cans diced tomatoes, undrained
  
• 1 teaspoon unsweetened cocoa powder
  
• 1/4 teaspoon ground cinnamon
  
• Fresh cilantro leaves and lime wedges

Preparation
Total preparation and cooking time: 2-1/2 hours

1. Cut beef pot roast into 1/2-inch pieces. Sprinkle with 1 tablespoon chili powder; toss to coat. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown half of beef. Remove from stockpot; repeat with remaining beef. Season with salt.

2. Heat remaining oil in same stockpot over medium heat until hot. Add onion and garlic; cook and stir 3 to 4 minutes or until tender. Add bell pepper and poblano pepper; cook and stir 2 minutes. Add beef, tomatoes, remaining chili powder, cocoa powder and cinnamon; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork-tender.

3. Serve with cilantro and lime wedges, as desired.

Nutrition
Nutrients per serving (1/8 of recipe): 246 calories; 10g fat (3g saturated fat, 2g monounsaturated fat); 53mg cholesterol; 682mg sodium; 12g carbohydrate; 1.6g fiber; 29g protein; 4.6mg niacin; 0.4mg vitamin B6; 1.9mcg vitamin B12; 3.1mg iron; 27.4mcg selenium; 6.5mg zinc.

When using this recipe or photo, please credit with National Cattlemen's Beef Association on behalf of The Beef Checkoff.

Serves
Makes: 8 servings

Variations
no information available