Chili Con Carne
Chili con carne is a robust and rich chili made with beef roast that includes deeply flavored Mexican chilies and spices all simmered together in a stew-like dish. This is a Texas style chili and it’s made of mostly beef and chili sauce without lots of added fillers. It uses a generous amount of browned beef chuck chunks rather than ground hamburger and this really builds up the meaty flavor. Whole dried chilies are used in place of pre-ground store-bought chili powder, and those chilies are toasted in a skillet then soaked in liquid and pureed in a blender to build the base of this hearty chili. The chili is simmered low and slow on the stovetop for well harmonized depth of flavor and to tenderize the beef. It’s an impressive made from scratch chili that may seem intimidating at first but once you try it you’ll see it’s easier to make than you’d think. It’s also a tasty change from the original style chili and you may find tasters to love it even more, especially meat lovers! Plus it could just win your next chili cook off!
Texas Chili Recipe Ingredients and Substitutes
Dried New Mexico chilies and ancho chilies: You can use other types of dried chilies this is just the blend I prefer (note they’re on the milder end but if sensitive to spice you may find it the chili to have a moderate heat). Anaheim chilies will work for New Mexican and pasilla or guajillo for ancho. Low-sodium chicken broth: Beef broth will work fine too. I think store-bought chicken broth just tastes better. Beef chuck: Top blade beef can be substituted. Olive oil: Vegetable oil will be fine. Salt and pepper Yellow onion: In a pinch white onion can be used. Red bell pepper: Poblano peppers are a tasty option as well. This just adds some natural sweetness, fresh flavor, and it balances all the chili flavors out. Jalapeno peppers: I like to add a fair amount for a spicy chili but you can omit if you don’t want a spicy chili. You can also replace with canned chipotle peppers if you want a smokier chili con carne. Garlic: Fresh garlic is best but in a pinch you can use 1 tsp dried powder. Cumin, paprika, coriander, allspice, Mexican oregano: These are the spices used to help build up background flavor. If you can’t find Mexican oregano use Marjoram. Cocoa powder: Use unsweetened cocoa powder. Regular or dutch process will be fine, Dutch will just impart a darker color. Tomato puree: If needed tomato sauce will work as well, using an equal amount.
Texas Chili Topping Ideas
Just like classic chili you can use any toppings you like. Here are some ideas:
Sour cream or Mexican crema Green onions, yellow or red Diced avocado Grated cheese (melty cheese such as cheddar, asadero, chihuahua, Monterey etc.) Tortilla chips or strips Cilantro Lime Crumbled cooked bacon Roasted corn Sliced radishes
How to Make Chili Con Carne
Helpful Tips for the Best Texas Chili
Don’t skip browning the beef as this will really make a difference in overall flavor. Dab it dry before beginning as this will also help it brown better, and don’t move it around as it sears. To remove seeds and stems from dried chilies use kitchen shears. I’ve just found this works best to cut the tops, then cut down the side to remove remaining seeds from within. Toast the chilies just until lightly charred, they should just have a deeper browned color in places. You don’t want it too deep and dark or the chili will have a burnt taste to it. Test a piece of beef for doneness. It should be tender, if it’s not simmer the chili a bit longer. Thin the chili with more broth as it cooks to the consistency you prefer. You can also make it saucier with more tomato puree (up to 1 cup more). Wait to season chili with salt until near the end of cooking. The salt flavor will become more concentrated as it cooks and the canned ingredients have added salt therefor you shouldn’t need much in the end.
Possible Variations
Bacon chili: You can also add bacon to this chili about 8 to 12 oz. Cook and chop it then add along with the seared beef. More vegetables: If you’d like you can sneak more vegetables/fruits in. Adding more bell pepper, diced canned tomatoes, a few carrots, or finish with corn. Add beans: If bean chili is your thing you can add 1 (15 oz) can dark red kidney beans during the last 20 minutes of cooking. Drain and rinse them before adding.
How do you make slow cooker chili con carne?
To make Texas chili con carne in a crockpot just follow the recipe through step 7. Then from there pour it into the slow cooker (note that you won’t need to add any extra broth as it cooks, it won’t evaporate near as much). Cover and cook on low heat until beef is very tender, about 6 to 7 hours.
Where did chili originate? Some believe chili originated in Mexico with the Aztecs while other food historians believe that chili originated from the Texas-Mexico border. What we know as chili today was the version more likely to originate at the border while the perviously mentioned was likely more of a mole poblano. Does Texas chili have beans? No. Authentic Texas chili should not have any beans at all.
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