REAL TEXAS CHILI CON CARNE

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.