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Printed at the current scale: 8 servings · US With Grams · A4 or Letter, one page where it fits

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Texas Chili con Carne

8 servings

Chile Purée

  • 6dried ancho chiles, stemmed and seeded
  • 2dried pasilla chiles, stemmed and seeded
  • 2dried costeño chiles, stemmed and seeded
  • 2dried guajillo chiles, stemmed and seeded
  • 4dried chiles de árbol
  • 2chipotles in adobo
  • 1 cupfresh water, for blending

Chili

  • 4 slicesbacon
  • 4 lbbeef chuck roast, cut into 1/4 inch cubes
  • 1onion, diced
  • 6 clovesgarlic, crushed
  • 1 cupbrewed coffee
  • 1 ½ cupsbeer, 1 bottle
  • 2 cupswater
  • 1 tbspground cumin
  • ½ tspground cinnamon
  • ½ tspground cloves
  • ½ tspground allspice
  • 1 tspground coriander
  • ½ tspcayenne
  • salt, to taste
  • ¼ cupmasa harina
  • ⅓Mexican 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 6 dried ancho chiles, 2 dried pasilla chiles, 2 dried costeño chiles, 2 dried guajillo chiles and 4 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 2 chipotles in adobos and 1 cup fresh water, for blending until completely smooth. 2 min to 4 min
  4. Chili While the chiles soak, fry the 4 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 4 lb 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 1 onion in the same pot over medium heat until translucent, then add the 6 cloves garlic and cook for another 1 min.
  7. Return the beef and add the 1 cup brewed coffee, 1 ½ cups beer, 2 cups water, crumbled bacon, 1 tbsp ground cumin, ½ tsp ground cinnamon, ½ tsp ground cloves, ½ tsp ground allspice, 1 tsp ground coriander and ½ tsp 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 ⅓ Mexican hot chocolate tablets into the pot. Scoop out a cup of the broth, whisk in the ¼ cup 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)