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

Ingredients

• 2 lb Beef Chuck (Trim excess fat, cut into 2‑inch chunks)
• 5 pieces Dried Ancho Chilies (Stems and seeds removed)
• 2 cup Water (for soaking chilies) (Hot, near boiling)
• 2 tsp Salt (Kosher or sea salt)
• 1 medium Large Onion (Finely chopped)
• 4 pieces Garlic Cloves (Crushed)
• 1 tsp Toasted Cumin Seeds (Lightly toasted, optional)
• 4 cup Water (for braising) (Enough to almost cover the meat and chilies)
• 2 tbsp Beef Fat Rendered from Chuck (Used for browning; can substitute neutral oil)

Instructions

1. Toast and prep the chilies

   Remove stems and seeds from the ancho chilies, then toast them in a dry skillet over medium heat until fragrant (about 2‑3 minutes).

   Time: PT5M

2. Soak and simmer the chilies

   Add 2 cups hot water to the toasted chilies, bring to a bare simmer for 5 minutes, then turn off the heat and let them steep for 30 minutes. Reserve the liquid (chili dashi).

   Time: PT5M

3. Brown the beef

   Pat the beef chunks dry, season with salt, and brown them in batches in the same pot using the rendered beef fat. Cook until each side is deep brown, about 4‑5 minutes per batch.

   Time: PT15M

4. Skim excess fat (optional)

   After browning, skim off any excess rendered fat, leaving about 2 tbsp for flavor.

   Time: PT2M

5. Sauté onions

   Add the chopped onion to the pot, cook over medium‑low heat, stirring until the onion becomes translucent and releases its moisture (about 5 minutes).

   Time: PT5M

6. Add garlic

   Stir in the crushed garlic and cook for 2 minutes until fragrant, being careful not to let it burn.

   Time: PT2M

7. Make the chili paste

   Squeeze excess moisture from the softened chilies into a bowl, then transfer the chilies to a mortar. Pound until a smooth paste forms, adding toasted cumin seeds and a pinch of salt.

   Time: PT5M

8. Deglaze the pot

   Add a splash of water to the pot, scraping up the browned bits (fond) from the bottom.

   Time: PT2M

9. Combine meat, chilies, and liquids

   Return the browned beef to the pot, stir in the chili paste, pour the reserved chili dashi, then add enough water (about 4 cups) to almost cover everything.

   Time: PT5M

10. Bring to a boil

    Increase heat and bring the mixture to a rolling boil, then immediately reduce to a low simmer.

    Time: PT5M

11. Oven braise

    Cover the pot with a lid (or leave uncovered for a deeper crust) and place it in a pre‑heated oven at 150 °C. Braise for 3 hours, turning the pot every 30 minutes for even browning.

    Time: PT3H

    Temperature: 150°C

12. Finish and rest

    Remove the pot from the oven. The beef should be fork‑tender. Serve immediately or let cool, then refrigerate overnight for deeper flavor.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

15 g

Fat

25 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef Chuck: Beef short ribs (bone‑in), Pork shoulder
• Instead of Dried Ancho Chilies: Dried Guajillo chilies, Pasilla chilies
• Instead of Salt: Soy sauce (adds umami)
• Instead of Large Onion: Shallots
• Instead of Garlic Cloves: Garlic paste
• Instead of Toasted Cumin Seeds: Ground cumin (½ tsp)
• Instead of Water (for braising): Beef broth for richer flavor
• Instead of Beef Fat Rendered from Chuck: Vegetable oil, Canola oil

Equipment Needed

• Large heavy‑bottomed pot or Dutch oven
• Oven
• Mortar and pestle
• Chef's knife
• Cutting board
• Wooden spoon or heat‑proof spatula
• Tongs
• Measuring cups and spoons
• Oven mitts

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Toast chilies just until fragrant; over‑toasting can introduce bitterness.
• Deglaze with a splash of water (or broth) to lift the caramelized fond.
• Turn the pot every 30 minutes in the oven for uniform browning.
• Use a heavy‑bottomed pot to prevent scorching of the rich sauce.

Troubleshooting

Storage

Refrigerator: Airtight container, up to 4 days

Freezer: Portion into freezer‑safe bags, up to 2 months

Room temperature: Do not store at room temperature; refrigerate promptly

Make-Ahead Tips

• Prepare the chili paste a day ahead and store it in the refrigerator.
• The stew tastes even better after resting overnight; reheat gently before serving.
• Portion leftovers into single‑serve containers for quick meals.