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Ranch Chili con Carne

Ranch Chili con Carne
Laura Resen / Nathan Turner

Chef notes

Nothing warms you up on a cold day quite like a bowl of hearty chili. What makes this one special is the addition of espresso powder, Mexican beer and Anaheim chiles. They add an incredible depth of flavor that make this meaty meal even more satisfying.


  • 3 pounds beef roast, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons chili powder, divided
  • 1 pound bacon, chopped
  • 1 yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 2 tablespoons cumin seeds
  • 1 tablespoon dried oregano
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 bottle Mexican beer
  • 1 can tomato sauce
  • 1 cup beef stock
  • 4 dried Anaheim chiles, rehydrated in 3 cups boiling water and puréed
  • 1 tablespoon instant espresso
To serve (optional)
  • Sour cream
  • Shredded cheddar cheese
  • Chopped red onion



In a large bowl, toss beef with salt, pepper and 2 tablespoons of the chili powder and set aside.


In a large Dutch oven, sauté the bacon stirring often, for 12 minutes, or until crispy. Remove with slotted spoon to drain on paper towels. Brown beef in bacon fat on all sides for 8 to 10 minutes.


Remove beef from pot and set aside. Sauté onion and garlic in same pot for 5 minutes or until just translucent. Add remaining chili powder, cumin seeds, oregano, paprika, thyme and ground cumin and sauté for 3 minutes to toast.


Deglaze with beer and bring to a boil. Add tomato sauce, beef stock, puréed chiles and espresso and stir. Add reserved beef and bacon and bring to a boil.


Reduce to a simmer and cook for at least 1 hour.


Serve with sour cream, shredded cheese and chopped red onion, if desired.