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