This is a classic central Texas recipe for chile con carne. Rather than using ground beef, it uses chunks of beef chuck and NO BEANS. There are many different variations of chili, and this regional version is a personal favorite. Serve it with some jalapeño cornbread and enjoy with your favorite people.
Ingredients and full recipes below!
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Ingredients:
1 Tbsp Minced garlic
3 Arbol chilies
2 Guajillo chilies
1 Ancho chili
2-3 lbs Beef chuck, cubed
1 Medium onion, diced
2 c Beef broth
1/3 c Vegetable or corn oil
1/2 tsp Paprika
1/2 tsp Cumin
2 sprigs Fresh oregano
1 c Crushed tomatoes
1 Tbsp Tomato paste
2 Tbsp Bravado Spice CrimsonHot Sauce
3 c Boiling water
– Salt & pepper
Steps:
1. Put your dried chilies in a bowl and just cover with boiling water. Cover and set aside for 20 minutes. Then blend the chilies fine with 2/3 of the chili water. Set this chili paste aside.
2. Add the oil to a large pot (a dutch oven is ideal) and heat to medium high heat. Add half the cubed beef along with 1/2 tsp each of salt and pepper and brown on one side for about 5 minutes. Turn and repeat until both sides are browned. Remove and then repeat with the remaining beef. Be sure to season it as well. Set the meat aside. Use a paper towel to blot some of the oil, take care not to remove the bits that remain stuck.
3. Add the diced onions and sweat until translucent. Then add the garlic, cumin and paprika. Lightly toast the spices, then add the crushed tomatoes, tomato paste, broth, and 2/3 c of the chili paste. Mix well.
4. Add the browned beef and fresh oregano and mix. Then lower heat to medium low and simmer for 3-4 hours, stirring occasionally.
5. When the meat is fork tender, remove and serve. Garnish if desired with some cornbread, a dollop of sour cream, and some shredded cheese.