REAL Texas Chili Con Carne.

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Foodbme
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REAL Texas Chili Con Carne. - Mon, 11/14/11 3:42 PM
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It's that time of the year again when we start making chili in full force.
The recipe we're discussing now is real-deal chili con carne, old school Texas style. What does that mean? First of all, absolutely no beans. No tomatoes. Indeed, there's very little that goes into the pot other than beef and chiles (and plenty of both!).
 
REAL Texas Chili Con Carne
serves 6 to 8, active time 45 minutes, total time 3 hours
  • 3 whole sweet fresh chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
  • 2 small hot chilies like Arbol or Cascabel, stems and seeds removed
  • 2 whole Chipotle chilies canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed
  • 3 whole rich fruity chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
  • 2 quarts low sodium canned or homemade chicken broth
  • 4 pounds beef chuck, trimmed of excess gristle and fat, cut into 2-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, finely diced
  • 4 medium cloves garlic, grated on a microplane grater
  • 1/2 teaspoon powdered cinnamon
  • 1 tablespoon ground cumin
  • 1/4 teaspoon ground allspice
  • 2 teaspoons dried oregano
  • 2 to 3 tablespoons masa
Procedure
Combine all chilies in a medium saucepan and add half of chicken broth. Simmer over medium-high heat until chilies are completely tender, about 15 minutes. Transfer to a blender or hand blender cup and blend until completely smooth.  
Heat oil in a large heavy-bottomed Dutch oven over high heat until smoking. Season half of meat with salt and pepper and cook without moving until well-browned on bottom side, about 6 minutes. Transfer meat to a large bowl and combine with remaining un-cooked half of meat and set aside. Return Dutch oven to heat. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chili puree and remaining quart chicken broth. Stir to combine.
 
Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar. 

Season liquid to taste with salt and pepper and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool overnight and reheat the next day to serve. 
Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired
Read the whole article to understand the reasoning that went into this pot.
Recipe courtesy of http://www.seriouseats.com/2011/11/real-texas-chili-con-carne.html?utm_source=Serious+Eats+Newsletters&utm_campaign=b8ccade231-Serious_Eats_Newsletter_November_14_2011&utm_medium=email

 
<message edited by Foodbme on Mon, 11/14/11 6:07 PM>

brisketboy
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Re:REAL Texas Chili Con Carne. - Mon, 11/14/11 3:51 PM
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Facinating, and we're going to try it.

bartl
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Re:REAL Texas Chili Con Carne. - Mon, 11/14/11 11:11 PM
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Foodbme

  • 2 quarts low sodium canned or homemade chicken broth
Strike one. And I'm letting the major variety of chilies go by, but my Texas purist friends would have a FIT over chicken broth.


  • 1/2 teaspoon powdered cinnamon
  • 1/4 teaspoon ground allspice
Strike two. This is Texas, not Cincinnati.


  • 2 to 3 tablespoons masa
Not a strike, but it should be noted that "masa" is more commonly sold as "masa harina"; it's the stuff you make tortillas out of. In a pinch, you can use crushed taco shells.
 
Bart

MiamiDon
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Re:REAL Texas Chili Con Carne. - Tue, 11/15/11 5:11 AM
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bartl


Foodbme

  • 2 quarts low sodium canned or homemade chicken broth
Strike one. And I'm letting the major variety of chilies go by, but my Texas purist friends would have a FIT over chicken broth.


  • 1/2 teaspoon powdered cinnamon
  • 1/4 teaspoon ground allspice
Strike two. This is Texas, not Cincinnati.


  • 2 to 3 tablespoons masa
Not a strike, but it should be noted that "masa" is more commonly sold as "masa harina"; it's the stuff you make tortillas out of. In a pinch, you can use crushed taco shells.

Bart



Twinwillow
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Re:REAL Texas Chili Con Carne. - Tue, 11/15/11 11:18 AM
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Foodbme: This looks like an excellent Texas chili recipe. Getting all those types of dried chili's could be difficult but not impossible thanks to our numerous Mexican grocery markets in Texas like, Fiesta
 
Bart:  This chili recipe is spot on for us Texans! I see no "strikes" in this recipe. Both cinnamon and/or allspice are used occasionally depending on the whim of the cook. I always use a little cinnamon when I make chili. Not enough where someone would notice it but, just a little to add complexity to the mix. 
 
Bart: I don't know what you use in NJ to thicken your chili but here in Texas, we do indeed use Masa! That's right. Masa harina!
And, chicken stock or any kind of meat stock is definitely acceptable.     
 
Basic chili in Texas begins as a "blank canvas". We put in whatever we think is going to make the end result, "larapin good". Just in case you're unfamiliar with that term, ask a Texan. 
 
The only thing not allowed in Texas chili is BEANS!
 
And one last thing. Texans do not use the term "chili con carne".
We just say, chili.
 


 
 
 
 
<message edited by Twinwillow on Tue, 11/15/11 2:23 PM>

edwmax
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Re:REAL Texas Chili Con Carne. - Tue, 11/15/11 11:48 AM
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This works good using dried chilies.  Mix different types of chilies to suit your taste.   ...  Remove the seeds and cook in water until tender. The skins will float or the mixture can be poured though a sieve and then puree.  Add onion, & vegges to you liking & meat.   Slow cook in dutch oven ( elect. slow cooker; for you city folks) until .... .     I did this about two years ago, it was great my first try.

Twinwillow
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Re:REAL Texas Chili Con Carne. - Tue, 11/15/11 11:58 AM
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By far, the largest selection of chili's found both in the Dallas "gringo" and Mexican markets are dry.
When we use dry chili's, after deseeding and removing the stems, we just soak (vs. cook them) them in water to soften and then, strain and puree.

Foodbme
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Re:REAL Texas Chili Con Carne. - Tue, 11/15/11 3:42 PM
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Bartl,
Don't want to use Chicken stock? Then order a case of Pecos River water!

chewingthefat
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Re:REAL Texas Chili Con Carne. - Tue, 11/15/11 5:43 PM
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Why not beef broth instead of Chicken broth?

Twinwillow
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Re:REAL Texas Chili Con Carne. - Tue, 11/15/11 5:47 PM
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No problem! That's what I use. I've also used water, chicken stock and, beer!
<message edited by Twinwillow on Tue, 11/15/11 5:51 PM>

Foodbme
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Re:REAL Texas Chili Con Carne. - Tue, 11/15/11 7:27 PM
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chewingthefat


Why not beef broth instead of Chicken broth?

Hey, Why Not?? Knock yourself out!

ChrisOC
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Re:REAL Texas Chili Con Carne. - Tue, 11/15/11 7:30 PM
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Check out some champion recipes
 
http://www.chili.org/recipes.html

ChrisOC
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Re:REAL Texas Chili Con Carne. - Tue, 11/15/11 7:36 PM
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chewingthefat


Why not beef broth instead of Chicken broth?

 
I use beer


chewingthefat
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Re:REAL Texas Chili Con Carne. - Tue, 11/15/11 9:34 PM
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Foodbme


chewingthefat


Why not beef broth instead of Chicken broth?

Hey, Why Not?? Knock yourself out!

 
My question on this is where does chicken fit in?


ces1948
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Re:REAL Texas Chili Con Carne. - Tue, 11/15/11 10:15 PM
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I would like to try a bowl of this but not sure I could commit to a full pot. Do they serve this at any restaurants?

bartl
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Re:REAL Texas Chili Con Carne. - Tue, 11/15/11 11:58 PM
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chewingthefat

Why not beef broth instead of Chicken broth?

Brown the beef in beef fat in small batches (don't crowd). Deglaze the pot or pan (cast iron preferred) used for browning after each batch with beef broth.
 
Bart

chewingthefat
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Re:REAL Texas Chili Con Carne. - Wed, 11/16/11 12:54 PM
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ChrisOC


chewingthefat


Why not beef broth instead of Chicken broth?


I use beer

I drink beer while using the beef broth!

Twinwillow
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Re:REAL Texas Chili Con Carne. - Wed, 11/16/11 12:56 PM
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chewingthefat


ChrisOC


chewingthefat


Why not beef broth instead of Chicken broth?


I use beer

I drink beer while using the beef broth!

 


chewingthefat
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Re:REAL Texas Chili Con Carne. - Wed, 11/16/11 1:01 PM
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ChrisOC


Check out some champion recipes

http://www.chili.org/recipes.html

Seems all the "Champs" use Tomato sauce, I surely do here.


Twinwillow
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Re:REAL Texas Chili Con Carne. - Wed, 11/16/11 1:19 PM
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I use tomato sauce, too. And sometimes, when I feel the need to "strengthen" the flavor a bit more, I'll actually add about a 1/4-1/3 cup of ketchup.