Texas Chili con Carne

Real Texas chili has no beans, no tomatoes, and no shortcuts. What it has is dried chiles, beef, lard, and time. This "bowl of red" as old-timers call it has been contested at cookoffs since 1967 and defended with passionate loyalty ever since. The technique of toasting and rehydrating whole dried chiles — not using powder — produces a depth and complexity that defines the dish.

Serves: 6

Ingredients

Chile Base:

• 4 ancho chiles, stemmed and seeded
• 3 guajillo chiles, stemmed and seeded
• 2 pasilla chiles, stemmed and seeded
• 720ml (3 cups) beef broth (for soaking and cooking)

Chili:

• 1.4kg (3 lb) beef chuck, cut into 12mm (1/2-inch) cubes (do NOT use ground beef)
• 3 tbsp (45ml) lard or beef tallow
• 1 large yellow onion, diced
• 6 cloves garlic, minced
• 1 tsp (3g) cumin, toasted and freshly ground
• 1 tsp (3g) Mexican oregano
• 1/2 tsp (1g) black pepper
• 1 tbsp (15ml) apple cider vinegar
• Salt to taste

Instructions

1. Toast dried chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant and slightly puffed, pressing flat with a spatula. Do not burn.
2. Bring 480ml (2 cups) beef broth to a simmer. Remove from heat, add toasted chiles, and soak for 20 minutes until softened. Reserve soaking liquid. Blend chiles with 240ml (1 cup) of soaking liquid until very smooth. Strain through a fine-mesh sieve, pressing firmly.
3. Pat beef cubes very dry. Working in batches to avoid crowding, brown beef in lard in a heavy Dutch oven over high heat, 2-3 minutes per side. Transfer to a plate.
4. Reduce heat to medium. In the same pot, sauté onion for 6-8 minutes. Add garlic and cook 1 minute.
5. Return beef to pot. Add chile puree, remaining broth, cumin, oregano, and pepper. Stir well. Bring to a simmer, then reduce heat to the lowest setting.
6. Cook uncovered for 2.5-3 hours, stirring every 30 minutes, until beef is fork-tender and the chili has thickened to a deep, brick-red consistency. Add broth as needed to prevent sticking.
7. Stir in apple cider vinegar. Season with salt. Serve in bowls.

Cook's Notes: Masa harina is the traditional thickener: whisk 2 tbsp with a little cold water and stir in during the last 30 minutes if needed. Texas purists serve chili over saltines or with a side of grated longhorn cheddar and diced onion. The chili improves dramatically overnight — it is always better the second day.