Chili con Carne

Name: Chili con Carne
Yield: Serves 6 to 8
Cuisine: Southwest (Tex-Mex)
Ingredients: 1 (14.5-ounce) can, diced tomatoes; 2 teaspoons, minced chipotle chiles in adobo sauce; 4 slices, bacon, chopped fine; 1 , (3 1/2- to 4-pound) boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces; , Salt and pepper; 1 , onion, chopped fine; 1 , jalapeño chile, seeded and chopped fine; 3 tablespoons, chili powder; 1 1/2 teaspoons, ground cumin; 1/2 teaspoon, dried oregano; 4 , garlic cloves, minced; 4 cups, water; 1 tablespoon, brown sugar; 2 tablespoons, yellow corn muffin mix

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Appears in Cook's Country February/March 2008, America's Test Kitchen TV

We create a simple version of this smoky, savory Tex-Mex classic.

SERVES6 to 8

TIME2½ hours

has video

WHY THIS RECIPE WORKS

Many chili con carne recipes call for toasting and grinding a variety of whole chiles. We wanted to create a simpler version without sacrificing flavor. For the meat, we settled on beef chuck, our favorite affordable cut for stews because i...

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