Texas Chili con Carne

Method

1. 1

   Toast the dried chiles in a dry Dutch oven over medium heat until fragrant and pliable, about 2 minutes per side — don't let them scorch.

   💡 Scorched chiles turn the whole pot bitter; pull them the moment they smell toasty.

2. 2

   Soak the toasted chiles in 300 ml of hot stock for 15 minutes, then blend smooth with the tomato paste to make the chile purée.

3. 3

   Pat the beef dry, season with salt, and brown in oil in batches over high heat until deeply crusted on all sides.

4. 4

   Lower the heat, soften the onion in the same pot for 5 minutes, then stir in the garlic, cumin and oregano for 1 minute.

5. 5

   Return the beef with the chile purée and remaining stock, bring to a bare simmer, cover and cook 90 minutes.

6. 6

   Whisk in the cornmeal and simmer uncovered 10 more minutes until the sauce clings to the meat; season to taste.

   💡 The chili is ready when a cube of beef breaks apart under a spoon.

7. 7

   Rest 10 minutes and serve with cornbread or crackers on the side.