Chili Con Carne (Tex-Mex)

There are so many foods that Texas specializes in, but chili con carne has been a favourite in that area since the 1500s, so it wins points for popularity and longevity. There is fierce local debate about whether or not the recipe should contain beans, and a competition on how to create the best hot sauce to complement the dish. A blend of chilies and spices provide this classic Texas chili con carne with maximum depth of flavour.

3 whole sweet fresh dried chilies, like Costeño, New Mexico, or Choricero, stems and seeds removed
2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed
3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
2 whole Chipotle chilies canned in adobo sauce + 2 Tbsp. sauce, stems and seeds removed
2 qts chicken broth
4 lbs beef chuck, trimmed of excess gristle and fat, cut into thick steaks
sea salt
black pepper, freshly ground
2 Tbsp. vegetable oil
1 large onion, finely diced
4 medium cloves garlic, grated on a microplane grater
½ tsp. ground cinnamon
1 Tbsp. ground cumin
¼ tsp. ground allspice
2 tsp. dried oregano
2 Tbsp. Asian fish sauce
2-3 Tbsp. masa
2 Tbsp. cider vinegar

Garnish:
hot sauce
cilantro
chopped onions
scallions
grated cheese
avocado
warm tortillas

Add dried chilies to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2-5 minutes. Do not allow to smoke. Remove chilies to small bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15 second increments until pliable and toasted-smelling, about 30 seconds total.

Transfer to a 2 qt saucepan. Add half of chicken broth and chipotle chilies, cook on high until gently simmering, about 3 minutes. Remove from heat and set aside for 5 minutes.

Transfer chilies and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.

Season chuck steaks generously with salt and pepper. Heat oil in the base of a Dutch oven over high heat until just starting to smoke. Add half of beef chuck in a single layer and cook without moving until deeply browned, about 6 minutes. Flip steaks and brown second side, 3-4 minutes longer. Transfer steaks to a cutting board. When cool enough to handle, cut seared steaks and raw steaks into 1½-2" chunks.

Return Dutch oven to heat. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chili puree and remaining quart chicken broth. Stir to combine.

Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2½-3 hours. Alternatively, stew can be cooked in a 200°F-250°F oven with the lid of the Dutch oven slightly ajar.

Stir in fish sauce, masa harina (if using), and vinegar. Add hot sauce to taste. Season to taste with salt. For best results, allow chili to cool and store in the refrigerator at least overnight and up to five days. Reheat the next day to serve.

Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado and warm tortillas as desired.