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 adobo½ cupfresh water, for blending Chili 2 slicesbacon2 lbbeef chuck roast, cut into 1/4 inch cubes½onion, diced3 clovesgarlic, crushed½ cupbrewed coffee6 fl ozbeer, 1 bottle1 cupwater½ tbspground cumin¼ tspground cinnamon¼ tspground cloves¼ tspground allspice½ tspground coriander¼ tspcayennesalt, to taste⅛ cupmasa 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)
