Tex-Mex · Free recipe
Weekend Chili con Carne
Toasted dried ancho and guajillo chilies blended into a paste give this beefy chili a deep, smoky backbone that chili powder alone cannot match. Seared chuck and ground beef simmer for hours with kidney beans until thick enough to hold a spoon.
- Prep
- 30 min
- Cook
- 3 hr
- Total
- 3 hr 30 min
- Serves
- 8
- Level
- Hard
Method
-
Toast the dried chilies in a dry skillet over medium heat for 30 to 45 seconds per side, until pliable and fragrant but not smoking. Soak them in 1 cup hot broth for 20 minutes, then blend with the soaking liquid into a smooth paste.
-
Season the chuck with salt. Heat the oil in a large Dutch oven over medium-high heat and brown the cubes in batches for 5 to 6 minutes, until well crusted. Transfer to a bowl.
-
Add the ground beef to the pot and cook, breaking it up, for 6 minutes until browned. Push it to the side, add the onion and jalapenos, and cook for 5 minutes until soft.
-
Stir in the garlic, cumin, and oregano for 1 minute, then add the chili paste and cook for 2 minutes, stirring, until it darkens slightly.
-
Return the chuck to the pot with the tomatoes and remaining broth, bring to a simmer, cover partially, and cook over low heat for 2 hours, stirring every 20 minutes.
-
Add the beans and simmer uncovered for 30 minutes, until the chuck is tender and the chili has thickened.
-
Stir in the masa slurry and simmer 5 minutes more to give the chili a silky body. Season with salt and serve with your favorite toppings.
Zest note from the test kitchen
Pull the chilies from the skillet the moment they smell toasty and puff slightly; a few seconds too long and they turn bitter, which carries through the whole pot.
