Texas Chili Con Carne (Print Version)
# Ingredients:
01 -
4 dried New Mexico chilies, remove stems and seeds.
02 -
3 dried Ancho chilies, stems and seeds removed.
03 -
3 cups chicken stock, low in sodium.
04 -
4 lbs beef chuck, cut into 1-inch pieces.
05 -
2 tbsp of olive oil.
06 -
Black pepper and salt.
07 -
1 large yellow onion, diced.
08 -
1 red bell pepper, diced.
09 -
Optional: 2-6 jalapeños, finely chopped.
10 -
4 garlic cloves, finely chopped.
11 -
1 tbsp of ground cumin.
12 -
2 tsp of paprika.
13 -
1 1/2 tsp coriander, ground.
14 -
1/2 tsp of allspice.
15 -
2 tsp of dried Mexican oregano.
16 -
2 tsp unsweetened cocoa.
17 -
2 cups of pureed tomatoes.
# Instructions:
01 -
Toss chilies in a pot on medium heat, giving each side 2 minutes.
02 -
Pour in broth, let it boil, cover, and steep for 5–10 mins.
03 -
Puree the chili mixture until the texture is silky.
04 -
Warm oil, brown beef in small batches.
05 -
Cook onion, bell pepper, and jalapeños for 4 minutes.
06 -
Stir in garlic and spices, cook for 1 minute.
07 -
Mix chili blend, tomato puree, cocoa, and oregano.
08 -
Add beef back, lower heat, and let it simmer gently.
09 -
Cook on very low heat for 2–3 hours until the meat falls apart.
10 -
Add more stock or tomato puree if it seems too thick.
11 -
Sprinkle salt and pepper to taste.
12 -
Serve warm, and feel free to add toppings if you want.
# Notes:
01 -
Authentic Texas chili skips the beans.
02 -
Want a smoky kick? Try swapping chilies with chipotles.
03 -
Crispy bacon can boost the flavor.