Chile con Carne


  • 3 lbs chuck roast, cut into 1 inch cubes. (if your meat is still partially frozen, this will be much easier)
  • 4 strips bacon, diced
  • 2 Tbs chili powder
  • 1 Tbs cumin
  • 2 tsp ground oregano
  • 1 tsp thyme
  • 3-4 Tbs water
  • Medium onion, chopped
  • 3 cloves garlic, minced
  • 1 28 oz can whole tomatoes
  • 2 cups beef broth
  • 1 Tbs fresh lime juice
  • 1 tsp sugar
  • 1 tsp cocoa
  • 1-2 (14oz) can kidney beans
  • 1 Tbs cornstarch dissolved in 3 Tbs water



  • Grated cheese
  • Sour cream
  • Guacamole
  • Chopped fresh cilantro


To cook:

  • Mix the spices and water to form a paste.
  • Cook the bacon until crisp. Remove from pan with a slotted spoon, and pour the bacon grease into a separate container.
  • Pour 1 Tbs bacon grease back into the pan and sear the meat cubes on all sides. Work in batches, removing each batch before adding the next. (Don’t crowd your pan or else the meat will steam and not sear. This is best done NOT in a non-stick pan so that you’ll get the brown fond on the bottom of your pan. This is where a ton of flavor is so let it build as you brown the meat. Add bacon grease or vegetable oil as needed. Watch your heat so that the fond doesn’t burn.)
  • After you’ve browned all your beef cubes, remove from pan and set aside. Add a bit more grease or oil and sauté your onions. When the onions are wilted and soft add the garlic and seasoning paste and stir until the flavors bloom. Then deglaze your pan with some beef broth by pouring in some broth and scraping the browned bits from the bottom of the pan.
  • At this point, put it all in a crock pot. All the rest of the ingredients (breaking up the tomatoes with your fingers as you add them) plus everything you’ve just cooked.  Cook on low for 6 hours. The meat should get super tender.


Serve with toppings and cornbread.