Ingredients CardTexas Chili con Carne8 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 gbacon1810 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 gcayennesalt, to taste≈ 29 gmasa harina≈ 30 gMexican hot chocolate tablet, finely gratedgrated cheddar, to serve, to tastechopped onion, to serve, to tastewarm tortillas, to serve, to taste Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
