Ingredients CardTexas Chili con Carne8 servings Chile Purée 6dried ancho chiles, stemmed and seeded2dried pasilla chiles, stemmed and seeded2dried costeño chiles, stemmed and seeded2dried guajillo chiles, stemmed and seeded4dried chiles de árbol2chipotles in adobo235 mlfresh water, for blending Chili 4 slicesbacon1810 gbeef chuck roast, cut into 1/4 inch cubes1onion, diced6 clovesgarlic, crushed235 mlbrewed coffee355 mlbeer, 1 bottle475 mlwater15 mlground cumin2.5 mlground cinnamon2.5 mlground cloves2.5 mlground allspice5 mlground coriander2.5 mlcayennesalt, to taste59 mlmasa harina⅓Mexican 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)
