This chili con carne features cubed chuck roast simmered for six hours in a spicy blend of chipotles, jalapeños, chili powder, and cumin until the beef becomes fall-apart tender. The long braise develops deep, complex heat and savory depth.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a blender or food processor, combine 1 cup chicken broth, 1 can fire roasted tomatoes, 1 tsp kosher salt, and 2 chipotles in adobo until smooth, about 30 seconds. Transfer mixture to a Suvie pan.
Pat 2 lbs beef dry and season all over with kosher salt and ground black pepper. Heat 1 tbsp vegetable oil over medium-high heat. Once shimmering, add the beef and sear until browned on all sides, about 10 minutes. Transfer to Suvie pan with tomato mixture.
Turn heat to medium. Add 1 cup onion, 2 garlic cloves, and 1 minced jalapeño to the skillet, cook until softened, about 6 minutes. Stir in 1 tbsp chili powder and 1 tbsp ground cumin, cook until fragrant, about 30 seconds. Add ¼ cup water to the pan, scraping to remove any fond from the skillet. Stir onion mixture into the beef. Place pan in the bottom zone of Suvie. Input settings and cook now.
After the cook has finished, remove pan from Suvie. Season to taste with salt and pepper, divide between bowls and serve.
Store in an airtight container in the refrigerator up to 4 days, or freeze up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally and adding extra broth if the chili has thickened.
Dutch oven or large heavy-bottomed pot (for 6-hour simmer) · Slow cooker (optional alternative cooking method)
Yes. Sear the beef in oil on the stovetop first, then transfer everything to a slow cooker on low for 6–8 hours, or high for 4–5 hours, until the meat is very tender.
Chili con carne specifically includes meat (carne means meat in Spanish), while some chilis are vegetarian. This version emphasizes tender beef and warm spices over beans.
Chipotles add smoky heat; you can replace with 1–2 ancho chiles (soaked and blended) or increase jalapeño and add 1/2 tsp smoked paprika, though the flavor will shift.
After six hours, the meat should shred easily with a fork and show no resistance when pierced. If still firm, simmer another 30–60 minutes.
Yes. Chili con carne tastes better the next day as flavors meld. Store in an airtight container in the fridge up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop, adding broth if needed.
Mexican-Style Shrimp Cocktail With Tajín
5 min
Rajas Con Queso
30 min
Braised Pork with Tamale
285 min
Stove Top Stuffing Meatloaf
85 min
Classic Meatloaf with Mashed Potatoes and Fried Cabbage
80 min
7 Layer Dip
20 min
Vegan Seven Layer Dip
40 min
Best Cantarito Cocktail
5 min
