Quick CardTexas Chili con Carne
16 servings
Chile Purée
- 12dried ancho chiles, stemmed and seeded
- 4dried pasilla chiles, stemmed and seeded
- 4dried costeño chiles, stemmed and seeded
- 4dried guajillo chiles, stemmed and seeded
- 8dried chiles de árbol
- 4chipotles in adobo
- 475 mlfresh water, for blending
Chili
- 8 slicesbacon
- 3630 gbeef chuck roast, cut into 1/4 inch cubes
- 2onion, diced
- 12 clovesgarlic, crushed
- 475 mlbrewed coffee
- 710 mlbeer, 1 bottle
- 945 mlwater
- 30 mlground cumin
- 5 mlground cinnamon
- 5 mlground cloves
- 5 mlground allspice
- 10 mlground coriander
- 5 mlcayenne
- salt, to taste
- 120 mlmasa harina
- ⅔Mexican hot chocolate tablet, finely grated
- grated cheddar, to serve, to taste
- chopped onion, to serve, to taste
- warm tortillas, to serve, to taste
- 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
- Turn off the heat, pour in enough water to cover the chiles and leave them to soak for 30 min.
- 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
- 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
- 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
- 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.
- 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
- 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.
- 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
- 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)
