Roasted Green Chili Con Carne
Roasted Green Chili Con Carne
David Cook
6
American
Soup
Warm, bold, and brimming with flavor, this hearty chili brings together the earthiness of fire-roasted green chilies, the deep complexity of a dark beer, and the bold kick of chili powder. Slow-simmered to perfection, each spoonful delivers a balance of smoky heat, rich savory notes, and just the right amount of malty bitterness from the beer. Perfect for game day, cold nights, or anytime you're craving a bowl of something deeply satisfying and packed with Southwest flair.
Ingredients
- 2 tablespoons oil
- 1 # ground beef
- 3 roasted green chiles, diced
- 1 onion, diced
- 5 cloves garlic, minced
- 4 oz. tomato paste
- 2 oz. dark chocolate
- 1 bottle stout
- 3 cups V8
- 1-28 oz can fire roasted diced tomatoes, drained
- 1 chipotle pepper in adobo
- 1 can beans of choice, drained but not rinsed
- ½ tablespoon cumin, ground
- 1-2 tablespoons Gather Chili Powder, adjust to your taste
- Salt and pepper
- Optional: 2-3 tablespoons masa, to thicken
Directions
Heat the oil in a dutch oven and brown the ground beef. Remove beef to a bowl – keep the fat in the pot.
Add the roasted green chiles and onion and saute for 4-5 minutes. Season with salt and pepper. Add the garlic and cook until fragrant, 30 sec – 1 minute.
Add the tomato paste and let caramelize for 1 minute, stirring continuously. Do not let it burn.
Add the rest of the ingredients, stir together well, bring to a rolling simmer and let simmer until thickened. If you would prefer the chili to be thick add masa to thicken. Check for a final seasoning of salt and pepper. Enjoy!