Chili con Carne
This is a dish that rewards the long game. By skipping the quick boil and keeping the heat low, you allow the proteins to transform into something tender enough to pull apart with a spoon.
Control the heat to manage the texture.
Avoid the temptation to rush the reduction. If the heat is too high, the bottom will scorch before the meat reaches the desired texture.
- heavy-bottomed dutch oven
- cast iron skillet for searing
- wooden spatula
- tongs
What goes in.
- 3 lbbeef chuck, hand-cut into 1/2 inch cubes
- 3 tbsplard or neutral oil
- 2 largeyellow onions, finely diced
- 4 clovesgarlic, minced
- 4 tbspancho chili powder
- 1 tbspground cumin
- 1 tspdried oregano
- 2 cupsbeef stock
- 1 cupstout beer
- 1 tbspmasa harina mixed with 2 tbsp warm water
Do not crowd the skillet
Sear the beef in three separate batches. If you put too much meat in the pan at once, it will steam in its own juices instead of developing the dark crust required for a deep base.
The method.
Sear the beef
Heat the fat in your skillet until shimmering. Brown the beef cubes until dark brown on at least two sides. Remove with a slotted spoon and set aside.
Aromatic base
Lower the heat in the dutch oven. Add onions and cook until they reach a deep amber color, about 15 minutes. Stir in the garlic, cumin, and chili powder for 60 seconds until fragrant.
Deglaze
Pour in the beer, using your spatula to scrape the dark browned bits off the bottom of the pot. These bits are the foundation of the flavor.
Simmer
Return the beef to the pot. Add the beef stock. Bring to a gentle bubble, then turn the heat to the lowest setting. Cover and simmer for 2.5 hours.
Finish
Remove the lid and stir in the masa harina paste. Continue to simmer uncovered for 20 minutes until the sauce coats the back of a spoon.
Other turns to take.
Dried Pods
Instead of chili powder, rehydrate dried ancho and guajillo chilies in hot water, then blend into a paste before adding to the onions.
When it doesn't go to plan.
Always hand-cut your beef chuck; it provides a better texture than pre-ground beef.
Let the chili sit for at least 30 minutes after taking it off the heat before serving; the flavors settle significantly.
If the liquid reduces too quickly, add a splash of water, but keep the lid tight to prevent excessive evaporation.
The ones that keep coming up.
Why use masa harina?
It serves as a thickener that adds a distinct toasted corn aroma that flour or cornstarch cannot replicate.
Should I add beans?
Whether to include beans is a matter of preference, but if you do, fold them in during the final 20 minutes to prevent them from breaking down into mush.
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