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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 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
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
 

  1. 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.
  2. Season the beef and brown well in the oil in batches.
  3. Cook the onion and garlic for 5 minutes. Add the cumin, oregano, paprika and tomato paste and stir for 1 minute.
  4. Add the chilli paste, stock and beef. Cover and simmer gently for 2 hours.
  5. Add the beans, if using. Mix the masa with a little water, stir it in and simmer for 10 minutes to thicken.
  6. Season and serve with sour cream, cheese and spring onions.

Notes

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