Ba's Chili Con Carne

"Recipe by Jeanne Kelley. Feb 2011 Bon Appetit"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
4hrs
Ingredients:
20
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Test-Kitchen Tip.
  • Stirring in a few tablespoons of masa (corn tortilla mix) at the end helps thicken the chili.
  • Preparation.
  • Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.
  • Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 13/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.
  • Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.
  • Divide chili among bowls. Top with garnishes and serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes