Homemade Chili Con Carne with Guajillo and Ancho Peppers Recipe

Introduction

This rich and flavorful Chili Con Carne recipe features tender chunks of chuck roast simmered in a smoky chili sauce made from dried guajillo and ancho peppers. Perfect for cozy dinners, it brings warming spices and deep, comforting taste to your table.

Ingredients

• 4 guajillo peppers (or 1-1.5 tbsp ground guajillo powder or chili powder blend)
• 4 ancho peppers (or 1-1.5 tbsp ground ancho powder or chili powder blend)
• Salt to taste
• 3.5-4 pounds chuck roast, cut into ¾-1 inch cubes
• 1-2 tablespoons paprika
• 1 tablespoon Mexican oregano
• 1 tablespoon black pepper
• 1 tablespoon brown sugar
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• Salt to taste
• 2 tablespoons olive oil
• 2 jalapeno peppers, chopped
• 1 large onion, chopped
• 5 cloves garlic, chopped
• 2-4 cups beef stock (or tomato sauce or fire roasted tomatoes)
• Optional: Worcestershire sauce, tomato sauce, chili or kidney beans, extra spicy chili powders
• For serving: crema or sour cream, fresh chopped herbs, spicy chili flakes or chopped chiles, shredded cheese

Instructions

1. Step 1: Prepare the chili sauce by removing stems and seeds from the guajillo and ancho peppers. Lightly toast them in a dry pan for 1-2 minutes per side to release their oils.
2. Step 2: Soak the toasted peppers in very hot water for about 20 minutes until softened.
3. Step 3: Blend the soaked peppers with ½ cup of the soaking water (or fresh water) and salt to taste until smooth. Strain if desired and set aside.
4. Step 4: Heat olive oil in a large pot or Dutch oven over medium heat. Season the beef cubes with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
5. Step 5: Deglaze the pot with ¼ cup beef stock, scraping up browned bits from the bottom.
6. Step 6: Add jalapenos and chopped onion to the pot. Cook for 6-7 minutes until softened.
7. Step 7: Stir in the garlic and cook for another minute.
8. Step 8: Pour in the chili sauce and all the seasonings: paprika, Mexican oregano, black pepper, brown sugar, cumin, coriander, and salt. Cook for 5 minutes, stirring occasionally to develop the flavors.
9. Step 9: Add the remaining beef stock (or tomato sauce) and return the browned beef to the pot. Bring to a boil. For a soupier chili, use 4 cups of beef stock. Add optional ingredients like Worcestershire sauce, beans, or extra chili powders now if desired.
10. Step 10: Reduce heat to low, cover, and simmer for about 2 hours, or until the beef is very tender.
11. Step 11: Serve hot with your favorite fixings such as sour cream, fresh herbs, chili flakes, or shredded cheese.

Tips & Variations

• For a quicker version, use ground beef instead of chuck roast and adjust cooking time accordingly.
• Add beans such as kidney or black beans for extra texture and fiber.
• Experiment with different chili powders to adjust the heat and flavor profile.
• Use fire roasted tomatoes instead of beef stock for a tangier, tomato-forward chili.
• Marinate the beef cubes in the chili sauce for a few hours before cooking for deeper flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stove or in the microwave, adding a splash of broth or water if it has thickened too much. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili recipe in a slow cooker?

Yes, after browning the beef and preparing the chili sauce, combine all ingredients in a slow cooker and cook on low for 6-8 hours or until the beef is tender.

What can I use if I don’t have dried guajillo or ancho peppers?

You can substitute with chili powder blends or other dried mild chili peppers, keeping in mind this may alter the flavor slightly. Adjust the amount based on the heat level you prefer.

Homemade Chili Con Carne with Guajillo and Ancho Peppers Recipe

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★★★★★

4.7 from 525 reviews

This hearty Chili Con Carne features tender chuck roast simmered with a rich, smoky chili sauce made from dried guajillo and ancho peppers. Enhanced with authentic Mexican spices and slow-cooked to develop deep flavors, this comforting dish is perfect served with classic chili toppings.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 45 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chili Sauce

• 4 guajillo peppers (or 1–1.5 tbsp ground guajillo powder or chili powder blend)
• 4 ancho peppers (or 1–1.5 tbsp ground ancho powder or chili powder blend)
• Salt to taste

Chili

• 3.5–4 pound chuck roast, cut into ¾–1 inch cubes
• 1–2 tablespoons paprika
• 1 tablespoon Mexican oregano
• 1 tablespoon black pepper
• 1 tablespoon brown sugar
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• Salt to taste
• 2 tablespoons olive oil
• 2 jalapeno peppers, chopped
• 1 large onion, chopped
• 5 cloves garlic, chopped
• 2–4 cups beef stock (or tomato sauce or fire roasted tomatoes)

Optional Additions

• Worcestershire sauce
• Tomato sauce
• Chili or kidney beans
• Extra spicy chili powders

For Serving

• Crema or sour cream
• Fresh chopped herbs (such as cilantro)
• Spicy chili flakes or chopped chiles
• Shredded cheese

Instructions

1. Prepare the chili sauce: Remove the stems and seeds from the dried guajillo and ancho peppers. Lightly toast the peppers in a dry pan over medium heat for about 1-2 minutes per side to release their oils.
2. Soak the peppers: Place the toasted peppers in a heatproof bowl and cover with very hot water. Soak for 20 minutes or until the peppers are soft.
3. Blend the sauce: Add the softened peppers to a food processor along with ½ cup of the soaking water (or fresh water) and salt to taste. Process until smooth, then strain the sauce if a smoother texture is desired. Set aside.
4. Sear the beef: Heat olive oil in a large pot or Dutch oven over medium heat. Season the chuck roast cubes with salt and pepper. In batches, sear the beef cubes for a few minutes on each side until well browned. Remove the beef and set aside.
5. Deglaze the pot: Pour ¼ cup of beef stock into the pot to deglaze, scraping up all the browned bits from the bottom to capture all the flavor.
6. Sauté vegetables: Add the chopped jalapenos and onion to the pot. Cook for 6-7 minutes until softened. Then add the chopped garlic and cook for an additional minute while stirring.
7. Incorporate the chili sauce and seasonings: Pour in the reserved chili sauce and add paprika, Mexican oregano, black pepper, brown sugar, cumin, and ground coriander. Stir and cook for 5 minutes to develop the flavors.
8. Add liquids and beef: Stir in the remaining beef stock (or tomato sauce/fire roasted tomatoes) and the seared beef cubes. Bring the mixture to a boil. For a soupier chili, add up to 4 cups of beef broth. Add any optional ingredients like Worcestershire sauce or beans now.
9. Simmer: Reduce the heat to low, cover the pot, and let the chili simmer gently for about 2 hours, or until the beef is very tender and flavors are fully developed.
10. Serve: Ladle the chili into bowls and serve with your favorite fixings such as sour cream, fresh herbs, spicy chili flakes, and shredded cheese.

Notes

• To easily remove seeds from dried peppers, cut them open and tap or shake out the seeds before toasting.
• Adjust the amount of jalapenos and chili powders to vary the chili’s heat level to your preference.
• For thicker chili, reduce the amount of broth or simmer uncovered near the end to concentrate flavors.
• If you prefer, substitute fire-roasted tomatoes or tomato sauce for some or all of the beef stock to add tomatoes’ acidity and depth.
• This chili tastes even better the next day as flavors continue to meld.

Keywords: Chili Con Carne, Mexican chili, beef chili, slow simmered chili, hearty winter stew, guajillo chili sauce, ancho chili