Texas Chili con Carne

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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove bay leaves. Garnish with cilantro, if desired. Serve with sour cream and lime wedges.



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