📝 About This Recipe
Born in the rugged heart of the American Southwest, this authentic Chili con Carne is a masterclass in deep, earthy flavors and soul-warming heat. Eschewing the modern filler of beans, this 'bowl of red' focuses on tender cubes of chuck roast and a complex, hand-crafted chili paste made from toasted dried peppers. It is a rich, smoky, and slightly spicy celebration of Tex-Mex heritage that only gets better the next day.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Chuck Roast (trimmed and cut into 1/2-inch cubes)
- 2 large Yellow Onion (finely diced)
- 6 cloves Garlic (minced)
- 2 tablespoons Bacon Fat or Vegetable Oil (for searing)
The Chili Base
- 4 pieces Ancho Chiles (dried, stemmed, and seeded)
- 2 pieces Guajillo Chiles (dried, stemmed, and seeded)
- 2 pieces Chipotle in Adobo (minced, plus 1 tbsp of the sauce)
- 3 cups Beef Stock (low sodium)
- 1 tablespoon Mexican Oregano (dried)
- 2 tablespoons Ground Cumin (toasted)
- 1 tablespoon Smoked Paprika
The Flavor Enhancers
- 1 ounce Dark Chocolate (at least 70% cocoa)
- 2 tablespoons Masa Harina (mixed with 3 tbsp water to make a slurry)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Brown Sugar (to balance acidity)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
Place the dried Ancho and Guajillo chiles in a dry skillet over medium heat. Toast for 2 minutes per side until fragrant but not burnt.
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2
Place toasted chiles in a bowl and cover with 1 cup of boiling beef stock. Let soak for 15 minutes until soft.
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3
Transfer chiles and their soaking liquid into a blender. Add the chipotle in adobo and blend until a smooth, thick paste forms. Set aside.
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4
Pat the beef cubes dry with paper towels and season generously with salt and pepper. This ensures a deep brown crust.
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5
In a large Dutch oven, heat the bacon fat over medium-high heat. Brown the beef in batches to avoid crowding the pan, cooking until a dark crust forms on all sides (about 5-7 minutes per batch).
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6
Remove the beef and set aside. In the same pot, add the diced onions. Cook for 5 minutes until translucent, scraping the bottom of the pot to release the browned beef bits (fond).
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7
Add the minced garlic, cumin, smoked paprika, and oregano. Cook for 1 minute until the spices are incredibly fragrant.
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8
Pour in the prepared chili paste and stir constantly for 2 minutes to 'fry' the paste and deepen the color.
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9
Return the beef and any accumulated juices to the pot. Add the remaining beef stock, Worcestershire sauce, and brown sugar.
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10
Bring the liquid to a gentle simmer, then reduce heat to low. Cover partially and cook for 2 to 2.5 hours, or until the beef is fork-tender.
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11
Stir in the dark chocolate and the masa harina slurry. The chocolate adds a savory depth, while the masa thickens the sauce and adds a subtle corn flavor.
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12
Simmer for an additional 15-20 minutes uncovered until the sauce is glossy and thick enough to coat the back of a spoon.
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13
Taste and adjust seasoning with more salt or a splash of lime juice if needed. Let the chili rest for 10 minutes before serving.
💡 Chef's Tips
Always brown the meat in small batches; if you crowd the pan, the meat will steam rather than sear, losing that vital Maillard reaction flavor. If you find the chili too spicy, increase the brown sugar slightly or add a dollop of sour cream when serving to neutralize the capsaicin. For the best results, make this a day in advance; the flavors meld and intensify overnight in the refrigerator. Use Mexican Oregano if possible; it has citrusy notes that differ significantly from the floral Mediterranean variety. If you can't find Masa Harina, finely crushed corn tortillas can work as a thickener in a pinch.
🍽️ Serving Suggestions
Serve in deep bowls with a side of warm, honey-glazed cornbread. Top with a generous amount of shredded sharp cheddar cheese and fresh cilantro. Add a scoop of cool sour cream and sliced pickled jalapeños for a bright kick. Pair with a crisp, cold Mexican lager or a bold, peppery Zinfandel. Serve over a bed of fluffy white rice or with warm flour tortillas for dipping.