Chili con Carne Recipe

View Chili Con Carne post

Adapted from Bon Appetit (February 2011 issue)

4 TBSP vegetable oil

4 lbs. trimmed boneless beef chuck (cut into 1/2 inch cubes)

2 medium onions, chopped

1 head of garlic (about 15 cloves), peeled, chopped

1/2 cup ground ancho chiles (I used a mix of chili powder and ground cayenne)

2 TBSP cumin

1/2 tsp ground allspice

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1 12-oz bottle of dark beer ( I used what I had- Budweiser)

1 28-oz can diced tomatoes

2 tsp dried oregano

2 tsp kosher salt

1 small can of tomato paste

3 tablespoons flour, masa, or cornstarch

Heat 1 tablespoon of oil in a large pot (or dutch oven) over medium high heat. Add 1/3 of the beef, seasoning with salt. Cook until brown, about 3 minutes. Transfer beef to a bowl, leaving the juices. Repeat two more times with 2 more tablespoons of oil and beef. Once all the beef is cooked drain the accumulated fat.

Reduce the heat to medium and add 1 tablespoon oil and onions. Saute until soft, about 8-10 minutes. Add the garlic, stir 2 minutes.

Add ground anchos, cumin, allspice, cinnamon, and cloves. Stir for 1 minute. Add the beer, scraping up the brown bits. Add beef back to the pot. Add tomatoes, two cups of water, oregano, and salt. Bring chili to a boil.

Reduce heat to low, cover with lid slightly ajar and simmer gently until beef is tender, about 2 hours.

Combine flour, masa or cornstarch with equal parts water to create a slurry.

Stir in tomato paste (at least 2 TBSP) to chili and slurry to create the desired thickness. If it gets two thick, add 1/4 cup of water at a time until it is to the right consistency. Cook for another 30 minutes.



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