This classic stew is all about the beef. Tender pieces of chuck roast simmer in a spicy blend of chipotles, jalapeños, onions, garlic, chili powder, and cumin for six hours until perfectly tender. Serve your chili con carne with shredded cheese, cilantro, sour cream, and chopped red onion or any of your favorite garnishes. Note: This recipe can be doubled and split between 2 pans to feed 8 people.
Chili Con Carne
- 1 cup chicken broth
- 1 (15 oz) can fire roasted, diced tomatoes
- 2 canned chipotles in adobo
- 2 pounds chuck roast, trimmed and cubed
- 1 tbsp vegetable oil
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 jalapeño, stemmed, seeded, and minced
- 1 tbsp chili powder
- 1 tbsp cumin
1) In a blender or food processor, combine 1 cup chicken broth, 1 can fire roasted tomatoes, 1 tsp kosher salt, and 2 chipotles in adobo until smooth, about 30 seconds. Transfer mixture to a Suvie pan.
2) Pat 2 lbs beef dry and season all over with kosher salt and ground black pepper. Heat 1 tbsp vegetable oil over medium-high heat. Once shimmering, add the beef and sear until browned on all sides, about 10 minutes. Transfer to Suvie pan with tomato mixture.
3) Turn heat to medium. Add 1 cup onion, 2 garlic cloves, and 1 minced jalapeño to the skillet, cook until softened, about 6 minutes. Stir in 1 tbsp chili powder and 1 tbsp ground cumin, cook until fragrant, about 30 seconds. Add ¼ cup water to the pan, scraping to remove any fond from the skillet. Stir onion mixture into the beef. Place pan in the bottom zone of Suvie. Input settings and cook now.
Suvie Cook Settings
Bottom Zone: Slow Cook on High for 6 hours
4) After the cook has finished, remove pan from Suvie. Season to taste with salt and pepper, divide between bowls and serve.
Nutritional Information per serving (4 servings per recipe): Calories 510, Total Fat 25g, Total Carbohydrates 10g, Total Sodium 1150mg, Total Protein 62g