Chili Con Carne
Texas-style chili con carne: no beans, no tomatoes, just beef, a rich blended chile sauce, and hours of slow simmering.
Meat
How this varies: True Texas chili con carne has no beans and no tomatoes — just meat, chile, fat, and time. If you like beans, that's fine, just know a Texan won't call it chili.
Ingredients
- 1.5kg beef chuck, cubed
- 4 dried ancho chilies, 2 dried guajillo chilies, soaked and blended
- 1 onion, chopped, 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp black pepper
- 1/4 cup beef tallow or oil
- 3 cups beef stock
- Salt, to taste
Steps
- Brown the beef in batches in tallow; set aside.
- Saute onion and garlic in the same pot until softened.
- Stir in the blended chili paste, cumin, and black pepper, and cook 2 minutes until fragrant.
- Return the beef to the pot, add stock, and bring to a simmer.
- Cover and simmer gently 2-2.5 hours, stirring occasionally, until the beef is very tender and the sauce has thickened.
- Season with salt. Rest, or refrigerate overnight and reheat, for the best flavor.