Equipment
Ingredients
chili base
- 6 red chilies, dried
- 910 g stewing beef, cut into 1.3cm (1/2 inch) cubes
- 15 ml olive oil
- 2 bay leaves
flavor paste
- 2 garlic, peeled
- 7 g cumin
- 3 g oregano
- 14 g paprika
- 4 g sugar
- salt, to taste
- black pepper, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 569 kcal
- Protein
- 44 g
- Carbohydrates
- 6 g
- Fat
- 42 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 351 mg
- Saturated Fat
- 16 g
- Trans Fat
- 2 g
- Monounsaturated Fat
- 21 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 155 mg
- Potassium
- 903 mg
- Calcium
- 74 mg
- Iron
- 7.2 mg
- Magnesium
- 61 mg
- Phosphorus
- 434 mg
- Zinc
- 16.8 mg
- Vitamin A
- 101 mcg
- Vitamin C
- 12 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 2.1 mg
- Vitamin K
- 15 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 6.1 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.38 mg
- Niacin
- 10.5 mg
- Folate
- 13 mcg
- Water
- 155 g
Sources: USDA FoodData Central
Method
Tear the dried chilies into strips and place them in a bowl. Cover with 240ml (1 cup) of boiling water and soak for 30 minutes.
Drain the chilies and set them aside. Reserve the soaking liquid for the cooking process.
Heat olive oil in a heavy skillet over medium-high heat. Brown the beef cubes on all sides until a crust forms.
Pour the reserved chili soaking liquid into the skillet. Add bay leaves and bring the liquid to a boil.
Reduce the heat to low, cover the skillet, and simmer for 1 hour.
Combine the soaked chilies, garlic, cumin, oregano, paprika, sugar, salt, and pepper in a blender. Puree until smooth, adding a small amount of fresh water if the mixture is too thick.
Stir the chili puree into the skillet with the beef. Cover and continue to simmer for 30 minutes.
Remove and discard the bay leaves. Taste and add more salt or pepper if needed before serving.
Chef's Notes
- For the deepest chili flavor, use a variety of dried chilies like ancho, guajillo, and pasilla. Toasting them briefly before soaking can enhance their aroma.
- Don't overcrowd the skillet when browning the beef; sear in batches if necessary to ensure a good crust, which adds significant flavor to the final dish.
- The simmering time is crucial for tenderizing the beef. Low and slow is key; the meat should be easily pierced with a fork.
- The consistency of the chili can be adjusted by the amount of soaking liquid you use and the final simmering time. If it's too thick, add a splash of water or beef broth; if too thin, simmer uncovered for a bit longer.
Storage
Refrigerator: 4 days — Flavor improves after 24 hours.
Freezer: 3 months — Thaw overnight in refrigerator before reheating.
Reheating: Heat in a saucepan over medium-low heat, adding a splash of water if too thick.
Troubleshooting
Beef is tough or chewy
Cause: The meat has not simmered long enough to break down connective tissue.
Fix: Continue simmering in 15-minute increments until tender.
Prevention: Ensure the liquid is at a very low simmer and the lid is tightly sealed.
Chili is too watery
Cause: Too much water added during blending or insufficient reduction.
Fix: Simmer uncovered for the final 15 minutes to evaporate excess moisture.
Prevention: Add water to the blender only 15ml at a time.
Cultural Context
Texas Chili, or Chili con Carne, is a hearty stew deeply rooted in Texan culinary tradition. Its origins trace back to the mid-19th century, with early versions featuring simple ingredients like dried beef, chilies, and spices, cooked by cowboys and ranchers. The absence of beans and tomatoes is a defining characteristic, distinguishing it from other regional chili variations and emphasizing its pure, meat-and-chili flavor profile.
