---
title: Texas Chili con Carne
servings: 6
prep time: 25 minutes
cook time: 110 minutes
source: https://mycibora.com/recipes/texas-chili-con-carne
---

Gather @beef chuck{1%kg}, @dried ancho chile{4}, @dried guajillo chile{3}, @ground cumin{1%tbsp}, @dried oregano{1%tsp}, @beef stock{750%ml} and @vegetable oil{3%tbsp}.

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. ~{4%minutes}

Soak the toasted chiles in 300 ml of hot stock for 15 minutes, then blend smooth with the @tomato paste{1%tbsp} to make the chile purée. ~{15%minutes}

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

Lower the heat, soften the @onion{1} in the same pot for 5 minutes, then stir in the @garlic{4%clove}, cumin and oregano for 1 minute. ~{5%minutes}

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

Whisk in the @cornmeal{1%tbsp} and simmer uncovered 10 more minutes until the sauce clings to the meat; season to taste. ~{10%minutes}

Rest 10 minutes and serve with cornbread or crackers on the side. ~{10%minutes}