Chili Con Carne Recipe

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Chili con Carne

Kathy D

By
@LifeIsGoodkd

This recipe comes from my cookbook, "Savor the Southwest". This is a classic chili con carne recipe from Texas. Texas purists do not put beans or tomatoes in their chili. I hope you enjoy this hearty recipe!


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Serves:

4-6

Prep:

20 Min

Cook:

1 Hr 40 Min

Method:

Stove Top

Ingredients

1 Tbsp
vegetable, or more as needed
2 lb
beef chuck, round or top sirloin, cut into 1/2 inch cubes
1 c
diced white onions
1 Tbsp
finely chopped garlic
1 Tbsp
ancho chile powder or chile powder
1 Tbsp
new mexico chile powder
1 Tbsp
cumin seed, toasted and ground, or 2 t. ground cumin
1 tsp
dried mexican oregano
1 tsp
salt
1 tsp
freshly ground black pepper
12 oz
bottle of beer
2 c
water
1 Tbsp
freshly squeezed lime juice
2 Tbsp
masa harina
1/2 c
sour cream, for garnish (optional)
4-6
lime wedges, for garnish (optional)

Directions Step-By-Step

1
In a large saucepan or Dutch oven, heat 1 T. of the vegetable oil over med-high heat. Brown the beef cubes, in batches, adding more oil if necessary. Remove the beef from the pot.
2
Add the onions and cook until caramelized, about 10 minutes. Add the garlic and cook, stirring, 1-2 minutes more.
3
In a small bowl, stir together the chile powders, cumin, oregano, salt and pepper; stir in enough of the beer to make a paste, about 1/4 cup. Add the chile paste to the onion mixture and cook, stirring, about 1-2 minutes, being careful not to scorch the chile paste. Add the remaining beer and stir well, scraping up any browned bits. Add the water and browned beef cubes and bring to a boil. Reduce the heat and simmer until the meat is tender, about 45 minutes to 1 hour.
4
Stir in the lime juice and masa harina. Cook until slightly thickened, about 10 minutes.
5
Ladle into bowls and serve immediately. Garnish with a dollop of sour cream and lime wedges, if desired.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: Southwestern