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Per serving
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- 1
Wake up the chiles
Bring 4 cups of water to a boil. While it heats, snap the stems off the ancho chiles and shake out the seeds. Toast them in a dry cast iron skillet over medium heat for 2-3 minutes, just until fragrant. Pull the water off the heat, drop the chiles in, cover, and let them soak 30 minutes until soft. Save that soaking water, it's liquid gold.
- 2
Make the red
Lift the softened chiles out onto a cutting board. Slice each one in half, lay it skin side down, and scrape the flesh off the skin with a paring knife. Give the flesh a few chops so it's basically a smooth paste. That paste is the whole soul of a real bowl of red.
- 3
Prep and sear the beef
Trim the big chunks of fat off the chuck roast (leave the marbling) and cut it into 1-inch cubes. Working in batches, sear the beef in a dry Dutch oven over medium heat, turning often, until browned on all sides. Move the seared meat to a plate. No oil needed here, it keeps the chili from getting greasy.
- 4
Build the pot
Toss the minced garlic into the hot pot and stir about 30 seconds. Pour in 2 cups of the reserved chile water and scrape up all the browned bits from the bottom. Stir in the chile paste until smooth, then return the beef and any juices. Add just enough chile water to barely cover the meat, bring to a simmer, cover, drop to low, and cook 30 minutes.
- 5
The spice dump
Uncover and stir in the oregano, cumin, and salt. Top off with more chile water or beef broth to keep the meat covered. Bring back to a simmer, cover, and cook another 45 minutes, stirring as little as possible so the meat stays in chunks instead of shredding to mush.
- 6
Thicken and finish
Skim any grease off the top and taste, adjusting salt or heat as you like. Whisk the masa harina with 1/4 cup broth scooped from the pot, then stir it back in to thicken and pull everything together. Simmer, covered, one final 30 minutes. Serve in bowls with diced onion and shredded cheddar.
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Texas Bowl of Red (Chile con Carne)
Created by: TacoEveryDay
Ingredients
- 6 dried ancho chiles
- 3 lb chuck roast
- 4 garlic
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 3 tsp salt
- 2 cup beef broth
- 2 tbsp masa harina
Instructions
- Wake up the chilesBring 4 cups of water to a boil. While it heats, snap the stems off the ancho chiles and shake out the seeds. Toast them in a dry cast iron skillet over medium heat for 2-3 minutes, just until fragrant. Pull the water off the heat, drop the chiles in, cover, and let them soak 30 minutes until soft. Save that soaking water, it's liquid gold.
- Make the redLift the softened chiles out onto a cutting board. Slice each one in half, lay it skin side down, and scrape the flesh off the skin with a paring knife. Give the flesh a few chops so it's basically a smooth paste. That paste is the whole soul of a real bowl of red.
- Prep and sear the beefTrim the big chunks of fat off the chuck roast (leave the marbling) and cut it into 1-inch cubes. Working in batches, sear the beef in a dry Dutch oven over medium heat, turning often, until browned on all sides. Move the seared meat to a plate. No oil needed here, it keeps the chili from getting greasy.
- Build the potToss the minced garlic into the hot pot and stir about 30 seconds. Pour in 2 cups of the reserved chile water and scrape up all the browned bits from the bottom. Stir in the chile paste until smooth, then return the beef and any juices. Add just enough chile water to barely cover the meat, bring to a simmer, cover, drop to low, and cook 30 minutes.
- The spice dumpUncover and stir in the oregano, cumin, and salt. Top off with more chile water or beef broth to keep the meat covered. Bring back to a simmer, cover, and cook another 45 minutes, stirring as little as possible so the meat stays in chunks instead of shredding to mush.
- Thicken and finishSkim any grease off the top and taste, adjusting salt or heat as you like. Whisk the masa harina with 1/4 cup broth scooped from the pot, then stir it back in to thicken and pull everything together. Simmer, covered, one final 30 minutes. Serve in bowls with diced onion and shredded cheddar.