Chili Con Carne

Chili Con Carne
Recipe courtesy of Hedgeapple Farm
  • 2-1/2 lb boneless beef chuck pot roast
  • 3 tbsp ancho chili powder, divided
  • 2 tbsp vegetable oil, divided
  • 1 tsp 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 tsp unsweetened cocoa powder
  • ¼ tsp ground cinnamon
  • fresh cilantro leaves and lime wedges
  1. Cut beef pot roast into ½-inch pieces. Sprinkle with 1 tbsp 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;
  3. cook and stir 3-4 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.