Texas Chile Con Carne (No Beans, Chunky Beef)

Ingredients

• 2 oz Dried Mulato Chilies (whole, pliable, stems removed)
• 2 oz Dried California Chilies (whole, stems removed)
• 3 lb Chuck Beef (cut into 1½‑inch chunks, trimmed of large fat pieces)
• 1 tbsp Kosher Salt (plus extra for seasoning during cooking)
• 2 tbsp Olive Oil (for searing, use a high‑smoke‑point oil if preferred)
• 1 tbsp Cumin Seeds (toasted and ground)
• 5 pcs Allspice Berries (lightly crushed)
• 1 tsp Mexican Oregano (dried, crushed)
• 4 cloves Garlic (peeled and smashed)
• 1 large Yellow Onion (diced)
• 1.5 L Chicken Stock (homemade or low‑sodium store‑bought)
• 2 tbsp Masa Harina (for thickening, whisked with a little water first)
• 1 tbsp Apple Cider Vinegar (adds brightness at the end)
• 2 tbsp Fresh Cilantro (chopped, for garnish)
• 2 tbsp Scallions (thinly sliced, for garnish)
• 2 cans Kidney Beans (optional) (drained and rinsed, added at the end if desired)

Instructions

1. Toast and Blend Dried Chilies

   Remove stems from the mulato and California chilies, discard any cracked pieces, and toast them in the dry Dutch oven over medium heat until fragrant (about 2‑3 minutes). Transfer to a blender and pulse until a coarse paste forms; set aside.

   Time: PT5M

2. Season and Sear Beef

   Pat the chuck chunks dry, sprinkle with 1 tbsp kosher salt (already salted the night before if possible). Heat 2 tbsp olive oil in the Dutch oven over medium‑high heat, add the beef in a single layer, and sear each side until a deep brown crust forms, about 3‑4 minutes per side. Do not overcrowd; work in batches if needed.

   Time: PT10M

3. Prepare Spice Blend

   In a molcajete (or mortar & pestle), combine 1 tbsp cumin seeds, 5 allspice berries, and 1 tsp Mexican oregano. Grind until a coarse powder forms.

   Time: PT3M

4. Sauté Aromatics

   Add the diced onion and smashed garlic to the pot with the rendered beef fat. Cook over medium heat, stirring occasionally, until the onion becomes translucent and the garlic is fragrant, about 5 minutes.

   Time: PT5M

5. Add Chili Paste and Spices

   Stir in the toasted chili paste, the freshly ground spice blend, and a pinch more salt. Cook for 1‑2 minutes, allowing the spices to bloom in the oil.

   Time: PT2M

6. Deglaze and Add Stock

   Pour in 1.5 L chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce to a low simmer.

   Time: PT5M

7. Return Beef to Pot

   Add the seared beef chunks back into the pot, ensuring they are mostly submerged. Adjust salt if needed (remember the broth will reduce).

   Time: PT2M

8. Slow Simmer

   Cover the Dutch oven with the lid cracked just enough to let steam escape. Simmer on low heat for 2½–3 hours, stirring occasionally, until the meat is fork‑tender and the liquid has reduced to a thick, glossy sauce.

   Time: PT3H

9. Skim Excess Fat

   After cooking, skim the layer of rendered fat from the surface with a spoon. For a cleaner finish, let the chili cool, refrigerate for 1 hour, then remove the solidified fat.

   Time: PT5M

10. Thicken with Masa Harina

    In a small bowl, whisk 2 tbsp masa harina with ¼ cup cold water until smooth. Stir the slurry into the simmering chili and cook for another 5 minutes until the sauce thickens and gains a subtle corn flavor.

    Time: PT5M

11. Finish with Acid

    Stir in 1 tbsp apple cider vinegar just before serving to brighten the flavor.

    Time: PT1M

12. Garnish and Serve

    Ladle the chili into bowls, garnish with chopped cilantro and sliced scallions. Serve with warm tortillas, cornbread, or over rice. Optional: stir in canned kidney beans for a heartier version.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

20 g

Fiber

5 g