Ba's Chili Con Carne

Be the first to review
READY IN: 4hrs
Recipe by Queen Dana

Recipe by Jeanne Kelley. Feb 2011 Bon Appetit

Ingredients Nutrition

Directions

  1. Test-Kitchen Tip.
  2. Stirring in a few tablespoons of masa (corn tortilla mix) at the end helps thicken the chili.
  3. Preparation.
  4. 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.
  5. 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.
  6. 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.
  7. Divide chili among bowls. Top with garnishes and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a