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Texas Red” Chili Con Carne

Texas Red" Chili Con Carne recipe image
This American main features Boned Beef Chuck, Cut Into 1 1/2" Cubes & Trimmed of all Fat, Bacon Drippings, Dried Ancho Peppers, Cold Water. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1274.3
Description
This American main features Boned Beef Chuck, Cut Into 1 1/2" Cubes & Trimmed of all Fat, Bacon Drippings, Dried Ancho Peppers, Cold Water. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 pounds Boned Beef Chuck, Cut Into 1 1/2" Cubes & Trimmed of all Fat
  • 1 tablespoon Bacon Drippings
  • 6 Dried Ancho Peppers
  • 2 cups Cold Water
  • 1 tablespoon Oregano
  • 3 cups Water
  • 1 tablespoon Cumin Seeds, Crushed
  • 2 teaspoons Salt
  • 2 teaspoons Cayenne
  • 2 Cloves Garlic, Peeled & Crushed
  • 2 tablespoons Masa Harina (Mexican Corn Meal Flour)
Directions
  1. 1
    Put the meat through the coarse blade of a meat grinder.
  2. 2
    Brown in small batches in the bacon fat in a large skillet over moderately high heat.
  3. 3
    Transfer the cooked meat to a second large heavy skillet using a slotted spoon.
  4. 4
    Set aside.
  5. 5
    Wash the peppers in cold water.
  6. 6
    Discard the stems and pan with the first measure of (cold) water.
  7. 7
    Cover.
  8. 8
    Simmer 20 minutes.
  9. 9
    Drain, reserving the cooking water.
  10. 10
    Peel the skin from the peppers.
  11. 11
    Place in the work bowl of a food processor.
  12. 12
    Add the reserved water.
  13. 13
    Puree with short pulses.
  14. 14
    Mix the pepper puree into the beef.
  15. 15
    Add the second measure of water.
  16. 16
    Bring to a boil over high heat.
  17. 17
    Reduce heat to a slow simmer.
  18. 18
    Cover.
  19. 19
    Simmer for 30 minutes.
  20. 20
    Stir in all the remaining ingredients except the masa harina.
  21. 21
    Cover.
  22. 22
    Simmer 45 minutes.
  23. 23
    Mix in the masa harina.
  24. 24
    Cover.
  25. 25
    Reduce heat to the lowest possible.
  26. 26
    Cook 30 minutes longer, stirring occasionally so that the mixture doesn't stick.
  27. 27
    If too thick, thin with small amounts of boiling water.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1274.3kcal
% Daily Value *
Total Fat 58.6g91%
Saturated Fat 22.0g111%
Cholesterol 267.3mg90%
Sodium 10091.4mg421%
Total Carbohydrate 100.8g34%
Dietary Fiber 39.8g160%
Sugars 4.2g
Protein 112.0g225%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, ancho, bacon, beef, blending, boiling, boned, carne, cayenne, chili, chuck, cloves, cold, con, corn, crushed, cubes, cumin, cut, dried
Read it online: https://www.chefs-mate.com/recipe/texas-red-chili-con-carne/