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Texas Chili con Carne

8 servings

Chile Purée

  • ≈ 100 gdried ancho chiles, stemmed and seeded
  • ≈ 14 gdried pasilla chiles, stemmed and seeded
  • ≈ 10 gdried costeño chiles, stemmed and seeded
  • ≈ 12 gdried guajillo chiles, stemmed and seeded
  • ≈ 4 gdried chiles de árbol
  • ≈ 40 gchipotles in adobo
  • ≈ 235 gfresh water, for blending

Chili

  • ≈ 110 gbacon
  • 1810 gbeef chuck roast, cut into 1/4 inch cubes
  • ≈ 150 gonion, diced
  • ≈ 18 ggarlic, crushed
  • ≈ 235 gbrewed coffee
  • ≈ 355 gbeer, 1 bottle
  • ≈ 475 gwater
  • ≈ 6.5 gground cumin
  • ≈ 1.5 gground cinnamon
  • ≈ 1 gground cloves
  • ≈ 0.9 gground allspice
  • ≈ 2 gground coriander
  • ≈ 0.9 gcayenne
  • salt, to taste
  • ≈ 29 gmasa harina
  • ≈ 30 gMexican 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 100 g dried ancho chiles, 14 g dried pasilla chiles, 10 g dried costeño chiles, 12 g dried guajillo chiles and 4 g 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 40 g chipotles in adobos and 235 g fresh water, for blending until completely smooth. 2 min to 4 min
  4. Chili While the chiles soak, fry the 110 g 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 1810 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 150 g onion in the same pot over medium heat until translucent, then add the 18 g garlic and cook for another 1 min.
  7. Return the beef and add the 235 g brewed coffee, 355 g beer, 475 g water, crumbled bacon, 6.5 g ground cumin, 1.5 g ground cinnamon, 1 g ground cloves, 0.9 g ground allspice, 2 g ground coriander and 0.9 g 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 30 g Mexican hot chocolate tablets into the pot. Scoop out a cup of the broth, whisk in the 29 g 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: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)