Recipes Nugget Markets Signature Recipes
Texas Chili con Carne
- Prep time
- 1 hour PT1H
- Cook time
- 3–3½ hours PT3½H
- Yield
- 10 servings
- Difficulty
Bring on the beef with this bean-free chili, a rich and hearty recipe bursting with flavor thanks to a host of different peppers.
Ingredients
- 6 dried ancho chilies
- 3 dried guajillo chilies
- 2 dried chipotle chilies
- 1 dried chili de arbol
- 5 pounds grass-fed ground beef
- Kosher salt, to taste
- Cracked black pepper, to taste
- 1 large onion, chopped
- 4 cups beef stock, divided
- 2 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 cup tomato puree
- ½ cup masa harina
Preparation
Remove the stems and seeds from the chilies, then cook the seeded chilies in a large cast-iron pan over medium heat for 2–3 minutes. Cover chilies with water and simmer over low heat for 30 minutes, or until softened.
Season ground beef with salt and pepper and mix to combine. Cook on high heat in a large Dutch oven until well-browned, about 5–7 minutes. Add the onions to the pot, season with salt, and sauté over medium-low heat for 10 minutes, stirring occasionally.
While the onions are cooking, drain the chilies and add them to a blender with 2 cups of beef stock. Blend on high until smooth, then set aside.
Add the garlic to the onions in the Dutch oven and cook for 30–45 seconds. Add tomato paste and cook for 3–4 minutes. Add cumin, coriander, tomato puree, remaining beef stock, and pureed chilies. Bring to a boil over high heat, then cover and simmer on low for 2–3 hours.
Add masa harina and mix well. Continue cooking for 1–2 minutes, then serve.