Texas Chili Con Carne (Printable Version)
A true Texas favorite, this chili is packed with beefy chunks of chuck slow-simmered in a flavorful mix of dried chilies, tomatoes, and spices.
# What You'll Need:
01 -
4 large dried New Mexico chilies, remove stems and seeds.
02 -
3 dried Ancho chilies, stemmed and cleaned of seeds.
03 -
3 cups chicken broth, reduced sodium.
04 -
4 pounds beef chuck, boneless, cut into small cubes.
05 -
2 tablespoons of olive oil for cooking.
06 -
Black pepper and salt to taste.
07 -
1 big yellow onion, diced.
08 -
1 red bell pepper, finely chopped.
09 -
2-6 diced jalapeños, optional.
10 -
4 cloves of garlic, finely minced.
11 -
1 tablespoon ground cumin spice.
12 -
2 teaspoons smoky paprika.
13 -
1 1/2 teaspoons ground coriander seed.
14 -
1/2 teaspoon fragrant allspice.
15 -
2 teaspoons of dried Mexican oregano.
16 -
2 teaspoons of unsweetened cocoa powder.
17 -
2 cups plain tomato puree.
# Steps to Follow:
01 -
On medium heat, toast chilies in a pot, flipping both sides, for 2 minutes.
02 -
Pour broth into the pot, cover it, and let chilies steep 5 to 10 minutes after boiling.
03 -
Puree the chili and broth mixture until perfectly smooth.
04 -
Work in batches to brown the beef in hot oil.
05 -
Cook onion, bell pepper, and jalapeños for about 4 minutes.
06 -
Mix in garlic and all your spices, letting them cook briefly.
07 -
Pour in tomato puree, chili blend, cocoa, and oregano.
08 -
Return beef to the pot and bring everything to a gentle simmer.
09 -
On low heat, cook 2-3 hours until the meat is fall-apart tender.
10 -
If too thick, add broth or puree to thin it out.
11 -
Sprinkle salt and pepper as needed for balancing flavor.
12 -
Dish out hot and add any toppings you like.
# Additional Notes:
01 -
Classic Texas-style chili skips the beans.
02 -
Swap Anchos for chipotle chilies for a smoky twist.
03 -
Throw in bacon for an extra savory punch.