Soups & Stews · Tex-Mex
Loaded Chili con Carne with Rice and Tortilla Chips
Coarsely ground chuck and ancho chile powder simmer into a dark, brooding chili that sits beside fluffy white rice. Pile on cheddar, jalapeno rounds, sour cream and chips for a bowl with a little crunch in every bite.
Test kitchen note: Let the chili rest off the heat for 15 minutes before serving; the fat settles and the flavors round out noticeably.
Method 6 steps
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Brown the beef in a heavy pot over medium-high heat in two batches, letting it develop a dark crust. Spoon off all but 2 tablespoons of fat.
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Add the onion and cook until soft, then stir in the garlic, ancho powder, cumin and tomato paste for 2 minutes.
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Add the tomato sauce and stock, scraping the bottom, and bring to a simmer.
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Cover partially and simmer for 1 hour, stirring now and then, until thick and dark.
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Rest off the heat for 15 minutes and season with salt.
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Spoon chili and rice side by side in wide bowls, then top with cheddar, jalapenos, sour cream, cilantro and a few chips.
That is the whole pie. Enjoy every slice.
Pairs well with
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