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Ancho Chile Con Carne

Cook Time: 2 hours

Makes 6 (2/3-cup) servings.

This no-bean Southwest-style chili is made with both ancho and chipotle chile peppers. It is high in both chile flavor and heat. Garnish with your favorite toppings, such as grated cheese or chopped onions, if desired.


  2 lbs boneless beef chuck roast

  1 can (14 1/2 ounces) beef broth

  1 1/2 tsp McCormick® Gourmet Collection Oregano Leaves, Mexican

  1 tsp McCormick® Gourmet Collection Cumin, Ground

  2 Tbs vegetable oil

  1 large onion, chopped (1 1/2 cups)

  1 medium red bell pepper, diced (1 cup)

  1/2 tsp McCormick® Gourmet Collection Garlic Powder

  2 Tbs McCormick® Gourmet Collection Chile Pepper, Ancho

  1 tsp McCormick® Gourmet Collection Chile Pepper, Chipotle

  1/2 tsp salt

  3 Tbs flour

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Trim excess fat from beef. Cut beef into 5 or 6 large pieces. Place in 4-quart saucepan with broth, oregano and cumin; bring to boil. Reduce heat to low; cover and simmer 1 1/2 hours. Remove beef and cut into 1/2-inch cubes. Reserve broth and skim off excess fat.

Heat oil in large skillet on medium-high heat. Add onion, bell pepper and garlic powder; cook and stir 4 to 5 minutes or until just tender. Add cooked beef, ancho and chipotle chile peppers, and salt; cook and stir 2 to 3 minutes. Sprinkle with flour; cook and stir 2 to 3 minutes longer.

Gradually add 1 1/2 cups of the reserved broth (including the herbed residue), stirring until thickened. Reduce heat to low. Simmer, uncovered, 15 minutes to blend flavors.

Serve with warmed flour tortillas, refried beans or cooked rice, if desired

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