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 adobo1 cupfresh water, for blending Chili 4 slicesbacon4 lbbeef chuck roast, cut into 1/4 inch cubes1onion, diced6 clovesgarlic, crushed1 cupbrewed coffee1 ½ cupsbeer, 1 bottle2 cupswater1 tbspground cumin½ tspground cinnamon½ tspground cloves½ tspground allspice1 tspground coriander½ tspcayennesalt, to taste¼ cupmasa 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)
