Real Texas Chili Con Carne

By RoketJSquerl

Ingredients

• 3 whole sweet fresh chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
• 2 small hot chilies like Arbol or Cascabel, stems and seeds removed
• 2 whole Chipotle chilies canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed
• 3 whole rich fruity chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
• 2 quarts low sodium canned or homemade chicken broth
• 4 pounds beef chuck, trimmed of excess gristle and fat, cut into 2-inch chunks
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large onion, finely diced
• 4 medium cloves garlic, grated on a microplane grater
• 1/2 teaspoon powdered cinnamon
• 1 tablespoon ground cumin
• 1/4 teaspoon ground allspice
• 2 teaspoons dried oregano
• 2 to 3 tablespoons masa

Details

Servings 6
Preparation time 45mins
Cooking time 180mins
Adapted from seriouseats.com

Preparation

Step 1

Serious Heat

This makes for a moderately hot to hot chili. You can vary the heat by adding or removing the hot chilies and the canned chipotles.

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.