This is the classic Texas Style Chili con Carne recipe. True to the Texas chili heritage with no beans and chunks of beef. Dried and roasted chilies providing the heat and smoked flavor. A real Texan treat you can make in your home anywhere.
Ingredients:
(Serves 6-10)
Prep time: 45 min. approx. Cook Time: 20 min. approx.
| For BEST RESULTS, Recommend: Prepare the day before, refrigerate over night; re-heat to serve. |
| 3 | ( | ) | whole sweet fresh dried chilies (Costeno, New Mexico, or Choricero); stems and seeds removed. | |||
| 2 | ( | ) | small hot dried chilies (Arbol or Cascabel); stems and seeds removed | |||
| 3 | ( | ) | whole Ancho chilies; stems and seeds removed (substitute: Mulatto, Negro or Pasilla) | |||
| 2 | ( | ) | whole Chipotle chilies canned in adobo sauce; stems and seeds removed | |||
| 2 | tbsp. | ( | tablespoon | ) | adobo sauce | |
| 8 | ( | cup | ) | low sodium chicken broth (8 cups=2 quarts) | ||
| 4 | lb. | ( | pound | ) | beef chuck cut into thick steaks; trim fat and gristle | |
| ( | ) | Kosher salt and fresh ground black pepper; season meat generously | ||||
| 2 | tbsp. | ( | tablespoon | ) | vegetable oil | |
| 1 | ( | ) | large onion; finely diced | |||
| 4 | ( | ) | medium cloves garlic; grated | |||
| 1/2 | tsp. | ( | teaspoon | ) | cinnamon (powdered) | |
| 1 | tbsp. | ( | tablespoon | ) | ground cumin | |
| 1/4 | tsp. | ( | teaspoon | ) | ground allspice | |
| 2 | tsp. | ( | teaspoon | ) | dried oregano | |
| 2 | tbsp. | ( | tablespoon | ) | Asian fish sauce | |
| 3-Feb | tbsp. | ( | tablespoon | ) | masa | |
| 2 | tbsp. | ( | tablespoon | ) | apple cider vinegar | |
| Hot sauce as desired |
What You Will Need:
| 1 | large stock cooking pot (or heavy bottom Dutch oven) | |||||
| 1 | blender | |||||
| 1 | towel or large potholder | |||||
| 1 | large stirring spoon; preferably ladle | |||||
| 1 | cutting board | |||||
| 1 | vegetable knife | |||||
| 1 | meat knife | |||||
| 1 | grater | |||||
| 1 | measuring cup | |||||
| 1 | measuring spoon | |||||
| 3 | small bowls |
Steps to Make Chili:
- Remove stems and seeds from all dried chilies; set aside in small bowl
- If Chipotle chilies are not pre-stemmed and seeded; remove stem and seeds now
- Set Chipotle chilies with dried chilies
- Using cutting board and vegetable knife, finely dice onion; set aside in another small bowl
- Using opposite side of cutting board and meat knife; remove fat and gristle (or use a different cutting board)
- Slice into thick steaks; then cut into 1-1/2 inch (bite-size) cubes; set aside
- Add half of broth to blender
- Put all dried chilies in bottom of stock pot; turn stove top on medium high
- Roast chilies up to 3 minutes removing from heat before smoking point
- Put roasted chilies in blender with broth
- Add vegetable oil to stock pot; put back on heat
- Season meat with salt and pepper covering all pieces
- Put half of meat in stock do NOT stir — give meat a good sear
- Begin to blend chilies and broth on slow speed; gradually increase speed; blend until smooth
- Remove seared meat from pot and return to cutting board with raw meat
- Add diced onion to pot and let cook until soft and translucent
- Add garlic and remaining spices; stir and let sit for 1 – 2 minutes
- Put all meat back into the stock pot and cover with second half of broth
- Stir chilies puree into stock pot with meat and broth
- Bring to a boil over high heat; then reduce to a simmer
- Cover stock pot with a slight offset at the side to allow slight venting
- Continue to simmer for 2-1/2 to 3 hours; stirring occasionally
- Stir in fish sauce, vinegar and masa; let cool
To Serve:
Garnish with cilantro, chopped onion, scallions, grated cheese, avocado slices and warm tortillas
Special Tips:
Dried chilies can also be roasted in the microwave. Using a microwave safe plate, spread chilies out and cook for 15 second, turn over and cook for another 15 seconds. In a 2-quart bowl, add the half of chicken broth. Then add chilies to broth, cover with plastic wrap, return to microwave. Cook on high for 5 minutes; let sit for 5 minutes. Then pour into blender and continue with steps as described.
If using a dutch oven, you can place it in the oven at 200 – 250 degrees and for the same amount of time. You can use this oven method vs. stove-top method.
To convert this to a crock pot recipe; prepare as normal, then after bringing to a boil, carefully spoon chili into a crock pot. Set on low for a minimum of 8-10 hours. Or on high heat for a minimum of 4-6 hours. You can also set on high heat for the first hour, then return to low heat for remainder of cook time.
Health Benefits
Finding and incorporating healthy foods in our lives is not always easy. Temptations of fried fatty treats are at every corner. But who wants to be on a perpetual diet? My approach is to look for foods I like and learn how they are beneficial for my health. Granted, I seek information on the ones I like. I haven’t focused too much on foods I don’t like. My list is in progress and includes spices and herbs. I have data on vitamins too. Its been a work in progress for a few years and a collaboration of multiple online sources. Unfortunately, I didn’t think to document those and only extracted the essential benefits for my own purpose of reference. But I’ll bet when you look around the internet enough, you will find similar resources, possibly the same.
- This summary of collected tidbits from internet resources is not intended as a medical guide. Only available beneficial information is shown, negative side effects and other warnings have not been included. The effectiveness and accuracy of any health benefit are subject to opinion and varying outcomes from different studies and reports. Refer to your medical provider or nutritionist when considering any changes.
The Diet Plan
By educating myself on the nutrition value, I am motivated to make healthier choices. Obviously, all choices are meant to be in moderation and any diet changes should be approved by your medical provider.
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