chili con carne

Name: Chili con Carne
Prep time: 20 min
Cook time: 1 h 40 min
Yield: 4
Cuisine: Southwestern
Ingredients: 1 tablespoon(s) vegetable, or more as needed; 2 pound(s) beef chuck, round or top sirloin, cut into 1/2 inch cubes; 1 cup(s) diced white onions; 1 tablespoon(s) finely chopped garlic; 1 tablespoon(s) ancho chile powder or chile powder; 1 tablespoon(s) new mexico chile powder; 1 tablespoon(s) cumin seed, toasted and ground, or 2 t. ground cumin; 1 teaspoon(s) dried mexican oregano; 1 teaspoon(s) salt; 1 teaspoon(s) freshly ground black pepper; 12 ounce(s) bottle of beer; 2 cup(s) water; 1 tablespoon(s) freshly squeezed lime juice; 2 tablespoon(s) masa harina; 1/2 cup(s) sour cream, for garnish (optional); 4-6 - lime wedges, for garnish (optional)

(1 RATING)

13 Pinches

Kathy D

Updated on Jul 21, 2015

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!

Rate

No Image

prep time 20 Min

cook time 1 Hr 40 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

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

How To Make chili con carne

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.

Step 2

Add the onions and cook until caramelized, about 10 minutes. Add the garlic and cook, stirring, 1-2 minutes more.
Step 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.
Step 4

Stir in the lime juice and masa harina. Cook until slightly thickened, about 10 minutes.
Step 5

Ladle into bowls and serve immediately. Garnish with a dollop of sour cream and lime wedges, if desired.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes