Classic Texas Chili con Carne
Tradicionalno jelo · Tex-Mex
A rich and hearty chili featuring tender chunks of beef, a complex blend of dried chilies, and aromatic spices, simmered to perfection. This is the authentic Texas-style chili, traditionally without beans or tomatoes.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Beef chuck, cut into 1-inch cubes2 lbs
- Ancho chili powder3 tbsp
- Guajillo chili powder2 tbsp
- Cumin1 tbsp
- Dried oregano1 tsp
- Garlic powder1 tsp
- Salt1.5 tsp
- Black pepper1 tsp
- Beef broth4 cups
- Vegetable oil2 tbsp
- Onion, chopped1 large
- Garlic, minced4 cloves
- Cayenne pepper (optional)1/4 tsp
Koraci
- 1
In a bowl, toss beef cubes with ancho chili powder, guajillo chili powder, cumin, oregano, garlic powder, salt, and pepper.
- 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
- 3
Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Return the beef to the pot. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
- 5
Bring to a simmer, then reduce heat to low, cover, and cook for at least 2.5 to 3 hours, or until the beef is very tender. Stir occasionally.
- 6
If desired, stir in cayenne pepper for extra heat. Adjust salt and pepper to taste.
- 7
Serve hot.
