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A traditional Texan Chili con Carne with super rich flavor. This will win chili cook offs. Doesn't call for beans, but I've put some in at times.
- 4 tablespoons vegetable oil
- 4 lbs well-trimmed boneless beef chuck, cut into 1/2-inch cubes
- 2 medium onions
- 1 head garlic, chopped
- 1⁄2 cup ground ancho chili
- 2 tablespoons ground cumin
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1 (12 ounce) bottle dark beer
- 1 (28 ounce) can diced tomatoes
- 2 teaspoons oregano
- 2 teaspoons coarse kosher salt
- 2 tablespoons tomato paste
- 3 tablespoons masa harina flour
- coarsely grated cheddar cheese
- chopped green onions, and or red onion
- chopped fresh cilantro
- diced fresh tomato (optional)
- sour cream (optional)
- Heat 1 tbsp oil in large post 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 tbsp oil and onions. Saute until soft, 8 - 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 tomatos with juice, 2 cups water, oregano, and 2 tsp coarse salt. Bring chili to a boil. Reduce the heat to low, cover with lid slightly ajar, and simmer gently until beef is tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill over night.
- 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.