TEXAS RISING CHILI CON CARNE

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Texas Rising Chili Con Carne image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h55m

Yield 8 to 10 servings

Number Of Ingredients 26

3 dried ancho chiles
1 dried chile d'arbol
1 dried New Mexico or pasilla chile
1 tablespoon ground cumin
1 teaspoon Mexican oregano
6 slices thick-cut bacon, cut into lardons or 1/4-inch strips
4 pounds trimmed chuck roast, cut into 1-inch cubes
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 medium onion, diced
4 jalapenos, ribs and seeds removed, diced
4 jalapenos, ribs and seeds removed, diced
3 cloves garlic, minced
4 cups beef stock, hot, plus more if needed
One 14-ounce can crushed tomatoes
2 tablespoons cornmeal
Juice of 2 limes
Perry County Corn Bread, recipe follows, for serving
Suggested toppings: crispy bacon, French-fried onions, crushed tortilla chips, sliced avocados and corn nuts
Suggested toppings: crispy bacon, French-fried onions, crushed tortilla chips, sliced avocados and corn nuts
1 stick (8 tablespoons) butter
2 cups self-rising cornmeal
1/4 cup self-rising flour
1 teaspoon salt
1 cup buttermilk, plus more if needed
2 eggs

Steps:

  • Preheat the oven to 350 degrees F.
  • Toast the whole dried ancho, arbol and New Mexico chiles on a baking sheet until puffed, 5 to 7 minutes. Let cool. Remove the seeds and stems
  • In a spice or coffee grinder, grind the toasted chiles until fine. In a small bowl, mix the chile powder, cumin and oregano with enough hot water (about 2 tablespoons) until a thick paste forms.
  • Heat a large Dutch oven over medium heat. Add the bacon and render until crispy, stirring occasionally. Using a slotted spoon, remove the bacon and reserve on a paper towel-lined plate. Keep the fat in the pot.
  • Sprinkle the beef with salt and pepper. Increase the heat under the pot to medium high, add the beef in batches and cook until browned. Remove the beef and set aside. Add the chile paste and saute until fragrant, about 1 minute. Add in the onions, season with salt and pepper and saute until translucent, about 5 minutes. Add in the jalapenos and garlic and saute until fragrant, about 30 seconds.
  • Add the beef back to the pot along with the hot beef stock, crushed tomatoes and cornmeal. Bring to a simmer and cook at a simmer until thick and rich, about 2 1/2 hours, adding more beef stock if the chili is getting too thick. Adjust the seasoning if necessary. Finish with lime juice to taste.
  • Serve with Perry County Corn Bread and choice of toppings: crispy bacon, fried onions, crushed tortilla chips, sliced avocados and corn nuts.
  • Preheat the oven to 375 degrees F. Heat the butter in a cast-iron skillet over medium heat until melted.
  • In a bowl, mix together the cornmeal, flour and salt. In a measuring cup, whisk together the buttermilk and eggs.
  • Mix the buttermilk/egg mixture into the dry mix until creamy and pourable. Add more buttermilk if needed to achieve the appropriate consistency. Pour the batter into the hot skillet and stir lightly. Transfer the skillet to the oven and bake until golden brown, about 20 minutes. Turn out onto a wire rack to cool.

Adsial Adsial
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I can't wait to try this chili recipe. It sounds delicious!


Evangeline Chukwu
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This chili is the perfect comfort food for a cold winter day.


Ajay Dhami
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I made this chili for a party and it was a huge hit. Everyone loved it!


Clarissa Ruiz
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I love that this chili is made with ground beef and sausage. It gives it a really rich and hearty flavor.


Devin Madden
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This chili is a great way to use up leftover meat. I always have some leftover steak or chicken in the fridge, and this is the perfect way to use it up.


Jnrfrank Sanday
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I've tried many chili recipes over the years, but this one is by far the best. It's got the perfect amount of heat and spice.


Emmy Holland
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This chili is so easy to make and it tastes like it's been simmering for hours. I love that I can throw it together on a busy weeknight.


Noreen Rodrigues
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I was a bit skeptical about the ingredient combination, but this chili is absolutely delicious. I'll definitely be making it again.


Arturo Avalos
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This is the best chili recipe I've ever tried. The flavors are incredible.


I love Milfs
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I've made this chili several times now and it's always a hit. It's so easy to make and the results are always delicious.


mapiti gift
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This chili is amazing! It's got the perfect balance of spices and flavors. I followed the recipe exactly and it turned out perfect. My family loved it!