Ingredients CardTexas Chili con Carne4 servings Chile Purée ≈ 51 gdried ancho chiles, stemmed and seeded≈ 7 gdried pasilla chiles, stemmed and seeded≈ 5 gdried costeño chiles, stemmed and seeded≈ 6 gdried guajillo chiles, stemmed and seeded≈ 2 gdried chiles de árbol≈ 20 gchipotles in adobo≈ 120 gfresh water, for blending Chili ≈ 56 gbacon905 gbeef chuck roast, cut into 1/4 inch cubes≈ 75 gonion, diced≈ 9 ggarlic, crushed≈ 120 gbrewed coffee≈ 180 gbeer, 1 bottle≈ 235 gwater≈ 3 gground cumin≈ 0.6 gground cinnamon≈ 0.5 gground cloves≈ 0.5 gground allspice≈ 0.9 gground coriander≈ 0.4 gcayennesalt, to taste≈ 14 gmasa harina≈ 15 gMexican 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)
