Texas-Style Chili con Carne

Name: Texas-Style Chili con Carne
Prep time: 10 min
Cook time: 65 min
Total time: 65 min
Yield: Serves 8
Cuisine: tex-mex
Ingredients: 3 whole sweet fresh dried chiles like Costeño, New Mexico, or Choricero, stems and seeds removed; 2 small hot dried chiles like Arbol or Cascabel, stems and seeds removed; 3 whole rich fruity dried chiles like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed; 1 1/2 quarts homemade chicken stock or store-bought low-sodium broth; 2 whole Chipotle dried chiles canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed; 4 pounds whole beef chuck, trimmed of excess gristle and fat, cut into 2 to 3 large steaks; Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil; 1 large onion, finely diced; 4 medium cloves garlic, minced; 1/2 teaspoon powdered cinnamon; 1 tablespoon ground cumin; 1/4 teaspoon ground allspice; 2 teaspoons dried oregano; 2 tablespoons Asian fish sauce, plus more to taste; 2 to 3 tablespoons masa harina (optional); 2 tablespoons apple cider vinegar; Hot sauce, to taste; Cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas for serving as desired

4.40 (9)

⏱ 65 mins 🍽 Serves 8 🌶 tex-mex 🏷 Main course

This authentic Texas-style chili con carne focuses on beef and dried chillies. Whole chillies are toasted and blended into a spiced broth, then combined with chunks of beef chuck. Using a pressure cooker reduces the cooking time to 30 minutes, resulting in incredibly tender meat in a complex, chilli-based stew. The dish is finished with traditional garnishes for a complete meal. It serves 8 people and takes about 65 minutes from start to finish.

Ingredients

3 whole sweet fresh dried chiles like Costeño, New Mexico, or Choricero, stems and seeds removed
2 small hot dried chiles like Arbol or Cascabel, stems and seeds removed
3 whole rich fruity dried chiles like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
1 1/2 quarts homemade chicken stock or store-bought low-sodium broth
2 whole Chipotle dried chiles canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed
4 pounds whole beef chuck, trimmed of excess gristle and fat, cut into 2 to 3 large steaks
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large onion, finely diced
4 medium cloves garlic, minced
1/2 teaspoon powdered cinnamon
1 tablespoon ground cumin
1/4 teaspoon ground allspice
2 teaspoons dried oregano
2 tablespoons Asian fish sauce, plus more to taste
2 to 3 tablespoons masa harina (optional)
2 tablespoons apple cider vinegar
Hot sauce, to taste
Cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas for serving as desired

Method

Toast the dried chillies in a large Dutch oven for 2 to 5 minutes until darkened and aromatic, then set aside. Alternatively, microwave them for about 30 seconds until pliable. Place the chillies in a microwave-safe bowl with the chicken broth and chipotle chillies. Cover and microwave for about 5 minutes until simmering, then set aside.
Generously season the chuck steaks with salt and pepper. Heat the oil in your pressure cooker base until nearly smoking. Brown half of the beef steaks for about 6 minutes without moving, then flip and cook the other side for 3 to 4 minutes. Transfer the browned meat to a board.
Cook the onions in the pressure cooker for about 2 minutes until soft. Add the garlic, cinnamon, cumin, allspice, and oregano, and cook for about 1 minute until fragrant. Pour in the soaked chillies and broth, bring to a simmer, then transfer everything to a blender. Blend on low, increasing to high, for about 1 minute until smooth. Return this puree to the pressure cooker.
Cut all the beef chuck, both seared and raw, into 1 1/2- to 2-inch chunks and add them to the cooker. Bring to a simmer, season lightly with salt and pepper, seal the cooker, and cook on high pressure for 30 minutes.
Release the pressure using the quick release valve or by running a stovetop cooker under cold water. Open the lid. Stir in the fish sauce, optional masa harina, and vinegar. Add hot sauce to your liking. Simmer for about 5 minutes until the chili thickens. Season with salt. For optimal flavour, cool the chili and refrigerate it overnight or for up to five days before reheating to serve.
Serve the chili with your choice of garnishes like cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas.

Nutrition (per serving)

Sodium1050000 mg

Recipe details

CategoryMain course

Cuisinetex-mex

AuthorJ. Kenji López-Alt