Ingredients CardTexas Chili con Carne4 servings Chile Purée 3dried ancho chiles, stemmed and seeded1dried pasilla chiles, stemmed and seeded1dried costeño chiles, stemmed and seeded1dried guajillo chiles, stemmed and seeded2dried chiles de árbol1chipotles in adobo120 mlfresh water, for blending Chili 2 slicesbacon905 gbeef chuck roast, cut into 1/4 inch cubes½onion, diced3 clovesgarlic, crushed120 mlbrewed coffee175 mlbeer, 1 bottle235 mlwater7.5 mlground cumin1 mlground cinnamon1 mlground cloves1 mlground allspice2.5 mlground coriander1 mlcayennesalt, to taste30 mlmasa harina⅛Mexican hot chocolate tablet, finely gratedgrated cheddar, to serve, to tastechopped onion, to serve, to tastewarm tortillas, to serve, to taste Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
