Name: Chili con Carne
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Ingredients: 1.5 kg beef chuck (cut into 2 cm cubes); 2 tbsp vegetable oil; 1 onion (chopped); 4 cloves garlic (minced); 3 dried ancho chillies (stemmed and seeded); 2 dried guajillo chillies (stemmed and seeded); 2 tbsp ground cumin; 1 tbsp dried oregano; 1 tsp smoked paprika; 2 tbsp tomato paste; 750 ml beef stock; 400 g canned kidney beans (drained (optional)); 2 tbsp masa harina or fine cornmeal; Salt; Sour cream (cheddar and spring onions, to serve)

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Rich chili con carne made with cubed beef chuck and a sauce of toasted dried ancho and guajillo chillies.

About this American recipe

Chili con carne is strongly associated with Texas, where the classic bowl of red uses chunks of beef and dried chillies. Beans are optional and a source of friendly debate.

Ingredients you will need

The main ingredients are beef chuck, vegetable oil, onion, garlic, dried ancho chillies, dried guajillo chillies. Exact quantities are in the recipe card below.

How long it takes

Allow 2 hr 50 min in total: 20 min of preparation, 2 hr 30 min of cooking. The recipe serves 8.

Chili con Carne

Rich chili con carne made with cubed beef chuck and a sauce of toasted dried ancho and guajillo chillies.

Print Recipe

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

1.5 kg beef chuck cut into 2 cm cubes
2 tbsp vegetable oil
1 onion chopped
4 cloves garlic minced
3 dried ancho chillies stemmed and seeded
2 dried guajillo chillies stemmed and seeded
2 tbsp ground cumin
1 tbsp dried oregano
1 tsp smoked paprika
2 tbsp tomato paste
750 ml beef stock
400 g canned kidney beans drained (optional)
2 tbsp masa harina or fine cornmeal
Salt
Sour cream cheddar and spring onions, to serve

Method

Toast the dried chillies in a dry pan for 1 minute, then soak in hot water for 20 minutes. Blend with 250 ml of the soaking water.
Season the beef and brown well in the oil in batches.
Cook the onion and garlic for 5 minutes. Add the cumin, oregano, paprika and tomato paste and stir for 1 minute.
Add the chilli paste, stock and beef. Cover and simmer gently for 2 hours.
Add the beans, if using. Mix the masa with a little water, stir it in and simmer for 10 minutes to thicken.
Season and serve with sour cream, cheese and spring onions.

Notes

Toast the chillies just until fragrant. Burnt chillies turn the sauce bitter.