Real Texas Chili Con Carne

• porce: Serves 6 to 8
• celkový čas: 3 Hours

Ingredience

FOR THE CHILE PASTE

3 ancho, pasilla, or mulato chiles, seeded and torn into rough 1” pieces

1 1/2 New Mexico red, California, costeño, or choricero chiles, seeded and torn into rough 1” pieces

1 cascabel, árbol, or pequin chiles, seeded and torn in half

1 cup homemade or low sodium canned chicken stock

FOR THE CHILE

4 pounds boneless beef chuck, trimmed of gristle and excess fat and 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, minced or grated on a Microplane (about 4 teaspoons)

1 tablespoon ground cumin

½ teaspoon ground cinnamon (optional)

¼ teaspoon ground allspice (optional)

2 teaspoons dried oregano

2 quarts homemade or low-sodium canned chicken stock

2 to 3 tablespoons instant cornmeal (such as Maseca)

Garnishes as desired (see the headnote)

Pokyny

FOR THE CHILE PASTE

Toast the dried Chiles in a Dutch oven over medium-high heat, stirring frequently, until slightly darkened, with an intense roasted aroma, 2 to 5 minutes; turn down the heat if they begin to smoke.

Add the chicken stock and simmer until the Chiles have softened, 5 to 8 minutes.

Transfer the Chiles and liquid to a blender and blend, starting on low speed and gradually increasing the speed to high and scraping down the sides as necessary, until a completely smooth puree if formed, about 2 minutes; add water if necessary if the mixture is too thick to blend. Transfer to a bowl and let cool.

FOR THE CHILE

While the Chile paste is cooling, season half of the meat with salt and pepper.

Heat the oil in a large Dutch oven over high heat until smoking.

Add the seasoned meat and cook, without moving it, until well browned on bottom, about 6 minutes. Transfer the seared meat to a large bowl, add the uncooked meat, and set aside (we want half seared and half unseared)

Return the Dutch oven to medium-high heat, add the onion, and cook, stirring frequently, until softened but not browned, about 6 minutes.

Add the garlic, cumin, cinnamon and allspice, if using, and oregano and cook, stirring, until fragrant, about 1 minute.

Add the meat, along with the chile paste and chicken stock, and stir to combine.

Bring to a boil over high heat, then reduce to a simmer, cover, leaving the lid just barely ajar, and cook, stirring occasionally, until the meat is completely tender, 2½ to 3 hours. (Alternatively, the chili can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar.)

Once cooked, season the liquid to taste with salt and pepper.

Whisk in the cornmeal in a slow, steady stream until the desired thickness is reached. Serve, or, for best results, allow the chili to cool overnight, then reheat the next day to serve. Serve with some or all of the suggested garnishes (see notes), along with corn chips or tortillas.

Poznámky

From The Food Lab pg. 269

Serve with grated cheese, sour cream, chopped onions, chopped scallions, sliced jalapeños, diced avocado, and/or chopped cilantro, along with corn chips or warmed tortillas.