Chili con Carne
, 2 h 30 min, Serves 4–5
Tex-Mex beef chili built on a puree of roasted dried chiles, simmered low until the chuck is fork-tender.
| prepPreheat oven to 400°F / 200°C | ||||||
| 3 Ancho dried chiles, de-stemmed & seeded | Roast chiles 1-2 min, soak 20 min | Blend half of aromatics with chiles, tomato | Add puree, stock, spices, pepper to pot | Add beef & tomatoes, simmer 1.5-2 hrs | Stir in beans, adjust salt & thickness | |
| 3 Guajillo dried chiles, de-stemmed & seeded | ||||||
| hot tap water, to cover | ||||||
| 3-4 Roma tomatoes, roasted (1 goes in the puree) | Roast tomatoes 400°F / 200°C, 20-30 min | |||||
| 2-900 g-1.1 kg chuck roast, chopped into 1-1.5 in / 2.5-4 cm chunks | Salt & sear beef, set aside | Cook onion, add garlic | ||||
| salt, for the beef | ||||||
| oil, for searing and onion | ||||||
| 1 onion, finely chopped | ||||||
| 4 garlic cloves, minced | ||||||
| 1 chipotle in adobo (optional) | ||||||
| 240 ml stock (for the puree) | ||||||
| 950 ml stock (for the pot) | ||||||
| 1 tbsp Mexican oregano | ||||||
| 1/2 tsp cumin | ||||||
| 1 tsp salt (plus more to taste) | ||||||
| freshly cracked black pepper | ||||||
| 1-2 cans / 425 g beans, drained (optional) | ||||||
| cornstarch & cold water, to thicken (optional) | ||||||
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