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Texas Chili con Carne

24 servings

Chile Purée

  • 18dried ancho chiles, stemmed and seeded
  • 6dried pasilla chiles, stemmed and seeded
  • 6dried costeño chiles, stemmed and seeded
  • 6dried guajillo chiles, stemmed and seeded
  • 12dried chiles de árbol
  • 6chipotles in adobo
  • 710 mlfresh water, for blending

Chili

  • 12 slicesbacon
  • 5440 gbeef chuck roast, cut into 1/4 inch cubes
  • 3onion, diced
  • 18 clovesgarlic, crushed
  • 710 mlbrewed coffee
  • 1.06 lbeer, 1 bottle
  • 1.42 lwater
  • 44 mlground cumin
  • 7.5 mlground cinnamon
  • 7.5 mlground cloves
  • 7.5 mlground allspice
  • 15 mlground coriander
  • 7.5 mlcayenne
  • salt, to taste
  • 175 mlmasa harina
  • 1Mexican hot chocolate tablet, finely grated
  • grated cheddar, to serve, to taste
  • chopped onion, to serve, to taste
  • warm tortillas, to serve, to taste
  1. Chile Purée Heat the 18 dried ancho chiles, 6 dried pasilla chiles, 6 dried costeño chiles, 6 dried guajillo chiles and 12 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 6 chipotles in adobos and 710 ml fresh water, for blending until completely smooth. 2 min to 4 min
  4. Chili While the chiles soak, fry the 12 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 5440 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 3 onions in the same pot over medium heat until translucent, then add the 18 cloves garlic and cook for another 1 min.
  7. Return the beef and add the 710 ml brewed coffee, 1.06 l beer, 1.42 l water, crumbled bacon, 44 ml ground cumin, 7.5 ml ground cinnamon, 7.5 ml ground cloves, 7.5 ml ground allspice, 15 ml ground coriander and 7.5 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 1 Mexican hot chocolate tablets into the pot. Scoop out a cup of the broth, whisk in the 175 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)