Texas Chili (Chili Con Carne)

How to Make Texas Chili (Chili Con Carne)

1. Set up your station

   Grab a heavy Dutch oven, a medium saucepan, a blender, a wooden spoon, a fine-mesh strainer, and a small bowl for a masa slurry.

   Keep a cup measure and tongs in your apron pocket so you move fast and clean.

2. Prep and toast the dried chiles

   Wipe the ancho, guajillo, and pasilla chiles with a damp towel to remove dust.

   Heat a dry skillet over medium and toast the chiles for 30 to 45 seconds per side until fragrant, pressing them flat with tongs so they kiss the pan without burning.

3. Rehydrate with hot broth

   Bring 1 cup of the beef broth to a simmer and pour it over the toasted chiles in a heatproof bowl, submerging them fully.

   Cover and soak until very pliable, about 15 minutes.

4. Blend the chili paste

   Add the soaked chiles, their soaking broth, garlic, apple cider vinegar, cumin, Mexican oregano, smoked paprika, and 1/2 cup more hot broth to the blender.

   Blend until completely smooth, then push the paste through a fine-mesh strainer back into the blender jar or a bowl to catch any tough skins.

5. Prep and season the beef

   Pat the beef chuck cubes very dry with paper towels so they brown instead of steam.

   Toss with 1 teaspoon salt and 1/2 teaspoon black pepper and let sit while you heat the pot.

6. Brown the beef in batches

   Heat 1 tablespoon oil in the Dutch oven over medium-high until it shimmers, then add a single layer of beef without crowding.

   Sear 2 to 3 minutes per side until deep brown, transfer to a plate, add the second tablespoon of oil, and repeat until all the beef is browned.

7. Sweat onions and bloom the tomato paste

   Lower heat to medium, add the diced onion and a pinch of salt to the pot, and cook, scraping up browned bits, until translucent, about 5 minutes.

   Add tomato paste and cook, stirring, until it turns brick red and smells sweet, about 2 minutes.

8. Build the base and deglaze

   Stir in the cocoa powder and crumble in the beef bouillon cube to bloom their flavors for 30 seconds.

   Pour in 1 cup beef broth and stir, scraping the bottom so nothing is stuck.

9. Add chili paste and return beef

   Pour in the strained chili paste and stir until it looks unified and glossy.

   Return the browned beef and any juices to the pot and add the brown sugar to balance the bitterness of the chiles.

10. Simmer low and slow

    Bring to a gentle simmer, then reduce heat to low so the surface barely bubbles and cover slightly ajar.

    Cook 1 hour 45 minutes to 2 hours 15 minutes, stirring every 20 minutes, adding splashes of broth if the liquid gets below the level of the meat.

11. Thicken with masa

    Whisk the masa harina with 1/3 cup warm water or broth until smooth with no lumps.

    Stir the slurry into the chili and simmer 10 to 15 minutes more until the sauce is thick and coats a spoon.

12. Taste and adjust

    Taste for salt and add more if needed, and balance with a tiny splash of vinegar or a squeeze of lime if it tastes flat or heavy.

    If you want more heat, add crushed red pepper to taste and simmer 2 minutes.

13. Rest and serve

    Turn off the heat and let the chili rest 10 minutes so the sauce settles and the beef relaxes.

    Ladle into bowls and top with diced raw white onion, shredded sharp cheddar, jalapenos, sour cream, and lime wedges, and serve with cornbread on the side.