chili con carne

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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!

serves 4-6
prep time 20 Min
cook time 1 Hr 40 Min
method Stove Top

Ingredients For chili con carne

  • 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
  • 1 tsp
    freshly ground black pepper
  • 12 oz
    bottle of beer
  • 2 c
  • 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)

How To Make chili con carne

  • 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.

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