TEXAS CHILI CON CARNE RECIPE RECIPES

Steps:

• For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.
• Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.
• For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.
• Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.
• Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
• Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.
• Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.
• Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.

Steps:

• In a grill pan cook suet, then remove when it has melted. In
• In two or three batches sear the beef meat, then transfer to a large pot with pepper pods and together with as much cooking liquid to prevent the meat from burning—two inches of liquid above the meat is just about right.
• Bring that to a boil and then simmer for 30 minutes after which you will add in all of the ingredients except Masa and Anchos. Cover the pot and leave to simmer for another 45 minutes while occasionally stirring.
• While it’s cooking, remove the grease on top and adjust the seasonings. Add extra stemmed and seeded Ancho pods (not chopped) if you’d like the taste to be hotter.
• To thicken the liquid, add Masa Harina and simmer for another 30 minutes or until the meat is tender.