Chili is a treat in any form or fashion, but this version will be a hit this winter.
Texas Chili con Carne
Makes 6 Servings
Ingredients
- 4 dried ancho chiles, stems and seeds removed
- 4 pounds boneless beef chuck roast, trimmed and cut into 1-inch pieces
- 1½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon salted butter
- 1½ cups chopped yellow onion
- 5 cloves garlic, minced
- 1 (1.25-ounce) envelope Tex-Mex chili seasoning
- 3 tablespoons tomato paste
- 4 cups beef stock
- 1 cup water
- 1 (8-ounce) can tomato sauce
- 2 tablespoons masa harina
- 1 tablespoon light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 chipotle pepper in adobo sauce, minced
- 2 bay leaves
- Garnish: chopped fresh cilantro Sour cream and lime wedges, to serve
Instructions
- In a large cast-iron Dutch oven, toast ancho chiles over medium heat until fragrant, about 2 minutes. Let cool. Using kitchen shears, cut chiles into small pieces and place in a spice grinder. Process until finely ground.
- In a large bowl, combine beef, 1 teaspoon salt, and black pepper; toss well to coat. Heat oil in Dutch oven over medium-high heat. Working in 2 batches, cook beef until browned. Remove to a bowl.
- In same Dutch oven, melt butter over medium heat. Add onion; cook until lightly brown and tender, about 4 minutes. Add garlic; cook for 30 seconds. Stir in reserved ground ancho chiles, chili seasoning, and tomato paste. Cook for 1 minute, stirring constantly.
- Stir in beef, remaining ½ teaspoon salt, stock, 1 cup water, tomato sauce, masa harina, brown sugar, Worcestershire, chipotle pepper, and bay leaves. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until beef is tender, about 2 hours to 2 hours and 30 minutes, stirring occasionally.
- Remove bay leaves. Garnish with cilantro, if desired. Serve with sour cream and lime wedges.
