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Printed at the current scale: 16 servings · Metric · front and back, more cards if it runs long

Texas Chili con Carne

16 servings · 4 × 6 in
Chile Purée
12 dried ancho chiles, stemmed and seeded
4 dried pasilla chiles, stemmed and seeded
4 dried costeño chiles, stemmed and seeded
4 dried guajillo chiles, stemmed and seeded
8 dried chiles de árbol
4 chipotles in adobo
475 ml fresh water, for blending
Chili
8 slices bacon
3630 g beef chuck roast, cut into 1/4 inch cubes
2 onion, diced
12 cloves garlic, crushed
475 ml brewed coffee
710 ml beer, 1 bottle
945 ml water
30 ml ground cumin
5 ml ground cinnamon
5 ml ground cloves
5 ml ground allspice
10 ml ground coriander
5 ml cayenne
salt, to taste
120 ml masa harina
⅔ Mexican hot chocolate tablet, finely grated
grated cheddar, to serve, to taste
chopped onion, to serve, to taste
warm tortillas, to serve, to taste
forklet.co/r/yRSkCwzh?scale=2 · v1
  1. Chile Purée Heat the 12 dried ancho chiles, 4 dried pasilla chiles, 4 dried costeño chiles, 4 dried guajillo chiles and 8 dried chiles de árbols in a dry cast iron skillet over medium heat for a couple of minutes on each side. 4 min to 6 min
  2. Turn off the heat, pour in enough water to cover the chiles and leave them to soak for 30 min.
  3. Drain and rinse the chiles, throwing away the bitter soaking water. Blend them with the 4 chipotles in adobos and 475 ml fresh water, for blending until completely smooth. 2 min to 4 min
  4. Chili While the chiles soak, fry the 8 slices bacon in a large Dutch oven until crisp. Lift it out and crumble it, leaving the fat in the pot. 8 min to 12 min
  5. Brown the 3630 g beef chuck roast in the bacon fat over medium heat in two batches, a few minutes on each side, then lift it out. 15 min to 20 min
  6. Cook the 2 onions in the same pot over medium heat until translucent, then add the 12 cloves garlic and cook for another 1 min.
  7. Return the beef and add the 475 ml brewed coffee, 710 ml beer, 945 ml water, crumbled bacon, 30 ml ground cumin, 5 ml ground cinnamon, 5 ml ground cloves, 5 ml ground allspice, 10 ml ground coriander and 5 ml cayenne. Season with salt, turn the heat to high and stir in the chile purée. 5 min
  8. When it boils, turn the heat to low and simmer for 5 h, stirring now and then. Taste every hour, adding more spice if the flavour is muted and more liquid if it gets too dry.
  9. Grate the ⅔ Mexican hot chocolate tablets into the pot. Scoop out a cup of the broth, whisk in the 120 ml masa harina until smooth, then stir it back into the chili. 3 min to 5 min
  10. Simmer for about 30 min more, then taste and adjust the seasoning. Serve with grated cheddar, to serve, chopped onion, to serve and warm tortillas, to serve.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
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