Best Real Texas Chili Con Carne Recipes

Real Texas Chili (Chili Con Carne) image

Provided by Annisette

Categories Meat

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs beef chuck, boned and cut into 1 1/2-inch cubes and trimmed of fat
1 tablespoon bacon drippings
6 dried ancho peppers
5 cups cold water, divided
1 tablespoon oregano
1 tablespoon cumin seed, crushed
2 teaspoons salt
2 teaspoons cayenne
2 garlic cloves, peeled and crushed
2 tablespoons masa harina (Mexican hominy flour)

Steps:

Grind the meat through the coarse blade of a meat grinder.
In a large skillet over medium-high heat, brown the meat in small batches in the bacon drippings.
Using a slotted spoon, transfer the cooked meat to a second large heavy skillet. Set aside.
Wash the ancho peppers in cold water. Discard the stems and seeds, and tear the peppers into 2 inch pieces.
Place the pieces of pepper in a small sauce pan with 2 cups of cold water. Bring to a boil. Reduce the heat. Cover and simmer for 20 minutes.
Drain the peppers, reserving the cooking water. Peel the skin from the peppers and place the peppers in the bowl of a food processor. Add the reserved water. Puree with short pulses.
Mix the pureed pepper into the beef. Add 3 cups water. Bring mixture to a boil over high heat. Reduce heat to a slow simmer and cover. Simmer for 30 minutes.
Stir in oregano, cumin, salt, cayenne, and garlic. Simmer, covered, for 45 minutes.
Mix in the masa harina. Cover. Reduce heat to low and cook for 30 minutes, stirring occasionally to prevent the mixture from sticking.
If the mixtures is too thick, thin it with a small amount of boiling water.
Taste and adjust seasonings.
Serve with hunks of smokin' hot cornbread and a tall iced tea.

Nutrition Facts : Calories 600.4, Fat 42.7, SaturatedFat 16.5, Cholesterol 158.5, Sodium 923.1, Carbohydrate 11.8, Fiber 4.2, Sugar 0.1, Protein 42

REAL TEXAS CHILI CON CARNE image

Yield 3-4 servings

Number Of Ingredients 15

1.5 whole sweet fresh chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
1 small hot chilies like Arbol or Cascabel, stems and seeds removed
1 whole Chipotle chilies canned in adobo sauce, plus 1 tablespoons sauce, stems and seeds removed
1.5 whole rich fruity chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
1 quarts low sodium canned or homemade chicken broth
2 pounds beef chuck, trimmed of excess gristle and fat, cut into 2-inch chunks
Kosher salt and freshly ground black pepper
1 tablespoons vegetable oil
1/2 large onion, finely diced
2 medium cloves garlic, grated on a microplane grater
1/4 teaspoon powdered cinnamon
1/2 tablespoon ground cumin
1/8 teaspoon ground allspice
1 teaspoons dried oregano
1 tablespoons masa

Steps:

Combine all chilies in a medium saucepan and add half of chicken broth. Simmer over medium-high heat until chilies are completely tender, about 15 minutes. Transfer to a blender or hand blender cup and blend until completely smooth. Heat oil in a large heavy-bottomed Dutch oven over high heat until smoking. Season half of meat with salt and pepper and cook without moving until well-browned on bottom side, about 6 minutes. Transfer meat to a large bowl and combine with remaining un-cooked half of meat and set aside. Return Dutch oven to heat. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chili puree and remaining quart chicken broth. Stir to combine. Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar. Season liquid to taste with salt and pepper and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool overnight and reheat the next day to serve.