Chili con carne


  • 1 tbsp ground cumin
  • 1 tbsp kosher salt
  • ⅓ cup corn oil
  • ⅓ cup plus 2 tbsp chili powder
  • 10 cloves garlic, minced
  • 15 oz diced tomatoes
  • 2 ½ lbs beef stew meat or beef chuck, cut into 1 in cubes
  • 2 ½ lbs pork stew meat or shoulder, cut into 1 in cubes
  • 2 large onions, chopped
  • 2 tsp dried oregano
  • 30 oz kidney beans, drained and rinsed
  • 5 cups chicken broth
  • ground black pepper


Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan as needed. Transfer meat to a bowl and reserve.Discard all but 2 tablespoons of oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the ⅓ cup chili powder, cumin, and oregano and cook for 2 minutes. Add the canned diced tomatoes and whisk in 4 cups of the stock. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes.In a food processor or blender puree half of the beans with the remaining 1 cup of stock. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste. Serve with rice and suggested condiments.