Name: Texas Chili con Carne
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 6 red chilies; 910 g stewing beef; 15 ml olive oil; 2 bay leaves; 2 garlic; 7 g cumin; 3 g oregano; 14 g paprika; 4 g sugar; salt; black pepper

Equipment

Blender

or Food processor or mortar and pestle

Heavy skillet

or Dutch oven or heavy-bottomed pot

Mixing bowl

Ingredients

4 servings

chili base

6 red chilies, dried
910 g stewing beef, cut into 1.3cm (1/2 inch) cubes
15 ml olive oil
2 bay leaves

flavor paste

2 garlic, peeled
7 g cumin
3 g oregano
14 g paprika
4 g sugar
salt, to taste
black pepper, to taste

Nutrition (per serving)

569

Calories

44g

Protein

Carbs

42g

Fat

Fiber

Sugar

351mg

Sodium

Method

Tear the dried chilies into strips and place them in a bowl. Cover with 240ml (1 cup) of boiling water and soak for 30 minutes.

30m

Drain the chilies and set them aside. Reserve the soaking liquid for the cooking process.

Heat olive oil in a heavy skillet over medium-high heat. Brown the beef cubes on all sides until a crust forms.

Look for: Beef is deeply browned on all sides

Pour the reserved chili soaking liquid into the skillet. Add bay leaves and bring the liquid to a boil.

Reduce the heat to low, cover the skillet, and simmer for 1 hour.

Combine the soaked chilies, garlic, cumin, oregano, paprika, sugar, salt, and pepper in a blender. Puree until smooth, adding a small amount of fresh water if the mixture is too thick.

Stir the chili puree into the skillet with the beef. Cover and continue to simmer for 30 minutes.

30mFeel: Beef cubes are fork-tender

Remove and discard the bay leaves. Taste and add more salt or pepper if needed before serving.

Chef's Notes

For the deepest chili flavor, use a variety of dried chilies like ancho, guajillo, and pasilla. Toasting them briefly before soaking can enhance their aroma.
Don't overcrowd the skillet when browning the beef; sear in batches if necessary to ensure a good crust, which adds significant flavor to the final dish.
The simmering time is crucial for tenderizing the beef. Low and slow is key; the meat should be easily pierced with a fork.
The consistency of the chili can be adjusted by the amount of soaking liquid you use and the final simmering time. If it's too thick, add a splash of water or beef broth; if too thin, simmer uncovered for a bit longer.