Classic Texas Chili Con Carne
Traditional dish · Tex-Mex
A hearty and authentic chili featuring tender chunks of beef, rich chili peppers, and a deep, complex flavor profile. This is the original chili, without beans or tomatoes, focusing on the meat and chili paste.
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Ingredients
- Beef chuck roast, cut into 1-inch cubes2 lbs
- Beef broth4 cups
- Dried ancho chilies, stemmed and seeded4
- Dried guajillo chilies, stemmed and seeded2
- Dried pasilla chilies, stemmed and seeded1
- Garlic cloves, minced4
- Onion, chopped1 large
- Ground cumin2 tbsp
- Dried oregano1 tbsp
- Cayenne pepper1 tsp
- Saltto taste
- Black pepperto taste
- Lard or vegetable oil2 tbsp
Steps
- 1
Rehydrate the dried chilies: Toast them lightly in a dry skillet, then soak in hot water for 20-30 minutes until softened. Reserve soaking liquid.
- 2
Blend the rehydrated chilies with about 1 cup of the reserved soaking liquid and the minced garlic until a smooth paste forms. Strain if desired for a smoother sauce.
- 3
In a large Dutch oven or heavy-bottomed pot, heat lard or oil over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
- 4
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add the chili paste, cumin, oregano, and cayenne pepper. Cook for 2-3 minutes, stirring constantly, until fragrant.
- 5
Return the browned beef to the pot. Pour in the beef broth and enough reserved chili soaking liquid to cover the meat. Bring to a simmer.
- 6
Reduce heat to low, cover, and simmer for at least 2-3 hours, or until the beef is very tender and the sauce has thickened. Stir occasionally and add more broth or water if it becomes too dry.
- 7
Season generously with salt and black pepper to taste. Serve hot.
