Texas Chili Con Carne Bowl
Texas state dish tradition reading cubed chuck beef slowly braised in a deep red chile paste of guajillo, ancho, and pasilla chiles with cumin and Mexican oregano (no beans, no tomato), plated with warm cornbread and pickled red onion for the Lone Star State authentic bowl of red.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cube 560g beef chuck into 2cm pieces. Stem, seed, and slice 200g red onion in half: thinly slice one half for pickling, finely chop the other. Mince 8 garlic cloves, leave 2 whole. Pick cilantro. Halve both limes. Have all spices measured: Mexican oregano, cumin, smoked paprika, coriander, cinnamon, masa harina.
Toast
Heat a heavy skillet over medium. Add 6 guajillo, 4 ancho, and 2 pasilla chiles; toast 2 minutes pressing with a spatula until fragrant. Transfer to a bowl, cover with 480ml boiling water, soak 15 minutes until pliable.
Build 1
Submerge sliced red onion in 2 tbsp apple cider vinegar with a pinch of salt; set aside. Drain softened chiles, reserving 360ml soaking liquid. Blend chiles with 2 whole garlic cloves, oregano, cumin, paprika, coriander, cinnamon, brown sugar, 1 cup soaking liquid, and 0.5 tsp salt into smooth paste.
Sear
Heat 2 tbsp oil in a heavy Dutch oven over medium-high 90 seconds. Brown beef cubes in batches (3 batches recommended), 6 minutes per batch turning every 90 seconds, until all faces are deep mahogany. Lift to a plate.
Saute
Heat remaining 2 tbsp oil over medium 1 minute. Add chopped red onion, cook 3 minutes until softened. Add minced garlic 30 seconds, then tomato paste 90 seconds until brick red.
Simmer
Return beef to pot. Pour in red chile paste, beef stock, and 0.5 tsp salt. Bring to boil 2 minutes, reduce to low, cover, simmer 50 minutes until beef shreds easily with a fork. Whisk masa harina with 120ml soaking liquid into a slurry, stir in, simmer uncovered 8 minutes until thickened. Season with remaining 0.5 tsp salt and black pepper.
Plate
Ladle chili into deep bowls, scatter drained pickled red onion and cilantro across, set warm cornbread on the rim, rest lime half alongside for each serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.