Chili con Carne

Texas-Style Chili con Carne

A thick, bean-friendly beef stew slow-simmered with dried chilies, cumin and tomato — the official state dish of Texas. Purists argue beans have no place in the pot; this version uses a modest amount, keeping the beef front and centre.

Prep

30 min

Cook

180 min

Total

210 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3¼ lb) beef chuck, trimmed, cut into 1.5 cm / ½-inch cubes
• •30 ml (2 tbsp) lard or neutral oil, lard is traditional Texan
• •2 whole dried ancho chilies, stems and seeds removed
• •2 whole dried guajillo chilies, stems and seeds removed
• •1 whole dried chipotle pepper, optional, for smokiness
• •500 ml (2 cups) hot beef stock
• •1 whole large yellow onion, finely diced
• •6 cloves garlic, minced
• •15 g (¼ cup) masa harina, to thicken; or use fine cornmeal
• •60 ml (¼ cup) strong brewed coffee, adds depth, not a Texas heresy
• •30 g (¼ cup) chili powder, a blend of mild American chili powders
• •10 g (1 tbsp + 1 tsp) ground cumin, toasted and freshly ground if possible
• •10 g (1 tbsp + 1 tsp) ground coriander
• •5 g (2 tsp) dried oregano, preferably Mexican
• •5 g (1 tsp) smoked paprika
• •400 g (14 oz) canned crushed tomato
• •400 g (14 oz) cooked pinto or kidney beans, optional; omit for classic 'chili without beans'
• •15 ml (1 tbsp) apple cider vinegar, added at the end to lift the flavours
• •salt, to taste
• •black pepper, to taste
• •white onion, lime wedges, sour cream, corn tortillas, for serving

Steps

1. 1 Toast the dried chilies in a dry skillet over medium heat, pressing flat, for about 20 seconds per side until fragrant — do not let them scorch. Cover with 250 ml / 1 cup of the hot stock and steep for 15 minutes, then blend smooth with the liquid.
2. 2 Pat the beef dry and season generously with salt and pepper. Heat the lard in a heavy Dutch oven over medium-high until shimmering. Sear the beef in batches, without crowding, until deeply browned on all sides, about 3 minutes per batch. Transfer to a bowl.
3. 3 Pour off all but 2 tablespoons / 30 ml of fat. Reduce heat to medium and cook the onion with a pinch of salt for 8–10 minutes, scraping up the browned bits, until softened and golden. Add the garlic and cook 1 minute more.
4. 4 Stir in the chili powder, cumin, coriander, oregano and smoked paprika; toast the spices for 45 seconds until fragrant. Add the crushed tomato, the chili puree, coffee and remaining stock, and bring to a simmer.
5. 5 Return the beef and any juices to the pot. Cover partially and simmer on the lowest possible heat for 2½ to 3 hours, stirring occasionally, until the beef is fork-tender and shreds easily.
6. 6 Skim excess fat from the surface. If using beans, stir them in now and simmer 20 minutes more. Whisk the masa harina with 60 ml / ¼ cup water and stir into the pot; simmer 10 minutes to thicken.
7. 7 Stir in the apple cider vinegar and adjust salt. The chili is ready when the sauce coats the back of a spoon and the beef is tender — minimum internal temperature of the meat should read 85°C / 185°F for well-braised chuck.
8. 8 Rest off the heat for 10 minutes. Serve in bowls with diced white onion, a squeeze of lime, a dollop of sour cream and warm corn tortillas on the side.