This hearty dish combines tender beef, aromatic spices, and a medley of vegetables simmered to perfection. Infused with the smoky essence of dried chilies and the savory goodness of homemade BBQ rubs, every spoonful is a burst of comfort and warmth. Paired with succulent smoked Pork Belly and optional beans, this meal is a celebration of bold tastes and wholesome ingredients.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
2 dried smoked chili Ancho
2 dried dried chili Guajillo
1.5 cup of beef stock
3 tbsp beef tallow
2 white onions
2 red onions
2 cloves garlic
1 winter carrot
1 green bell pepper
1 red bell pepper
1 kilo or 2.5 lbs ground beef
70 grams / 2.5 oz canned tomato puree
2 cans tomato pulp
2 cans diced tomatoes
- 1 tbsp PitmasterX Texas seasoning
- 1 tbsp PitmasterX Classic BBQ seasoning
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Prepare the dried chilies by removing the seeds and toasting them in a pan.
- Make a chili paste by blending the toasted chilies with beef broth until smooth.
- In a cast iron pan, fry the chopped white and red onions along with garlic in beef tallow until translucent.
- Add tomato puree to the pan and fry briefly.
- Stir in 1 tablespoon PitmasterX Texas seasoning and 1 tablespoon PitmasterX Classic seasoning until all the liquid is evaporated. Remove the pan from the heat.
- In a separate pan, brown the ground beef in beef tallow until crispy. Then add it to the onion mixture.
- Chop the winter carrot, green bell pepper, and red bell pepper into pieces and add them to the pan.
- Add the canned tomato pulp along with the cans of diced tomatoes and chili beef stock.
- Fire up the Kamado Joe grill to medium heat.
- Add some water to the chili mixture, ensuring there's enough liquid to simmer for at least 4 hours.
- Once ready, adjust seasoning with salt to taste.
- Optional is the pork belly and the beans. Soak the dried brown beans in water for 8 hours. Boil the soaked beans for 1 hour.
Serve the Chili Con Carne with or without beans, topped with grated cheddar cheese, sliced jalapenos or pickles. Enjoy!
