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Chili Con Carne (Slow‑Braised Beef with Ancho Chilies)

Recipe by W2 KITCHEN

A deep‑flavored, oven‑braised chili con carne that extracts maximum taste from toasted ancho chilies and beef chuck. The chilies are toasted, re‑hydrated in their own flavorful broth, then turned into a paste that coats the meat. Slow cooking at 150 °C yields fork‑tender beef with a rich, smoky heat. Optional resting overnight mellows the spice and brightens the broth.

MediumMexicanServes 4

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Source Video
3h 24m
Prep
32m
Cook
28m
Cleanup
4h 24m
Total

Cost Breakdown

$14.85
Total cost
$3.71
Per serving

Critical Success Points

  • Toasting and soaking the dried ancho chilies
  • Browning the beef chunks to develop fond
  • Making a smooth chili paste with mortar and pestle
  • Low‑temperature oven braising for 3 hours

Safety Warnings

  • Handle hot oil and rendered fat carefully to avoid burns.
  • Use oven mitts when transferring the pot to and from the oven.
  • When deglazing, add liquid away from you to prevent splatter.

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