REAL TEXAS CHILI CON CARNE

Step into the world of authentic Texan flavors with this Real Texas Chili Con Carne. Made with tender, boneless beef chuck and seasoned with a blend of aromatic spices, this chili is the epitome of comfort and warmth. Simmered to perfection in a rich and flavorful Chile Paste and chicken stock, this chili guarantees a taste that will transport you to the heart of Texas. Top it with grated cheese, sour cream, onions, scallions, jalapeños, avocado, and cilantro, and enjoy it with corn chips or warmed tortillas for an unforgettable culinary experience.

SERVES 6 to 8

INGREDIENTS:

• 4 pounds boneless beef chuck, trimmed of gristle and excess fat, and cut into 2-inch chunks
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large onion, finely diced
• 4 medium cloves garlic, minced or grated on a Microplane (about 4 teaspoons)
• 1 tablespoon ground cumin
• ½ teaspoon ground cinnamon (optional)
• ¼ teaspoon ground allspice (optional)
• 2 teaspoons dried oregano
• 1 cup Chile Paste (recipe can be found here)
• 2 quarts homemade or low-sodium canned chicken stock
• 2 to 3 tablespoons instant cornmeal (such as Maseca)
• Garnishes as desired (see the headnote)

INSTRUCTIONS:

1. Season half of the beef chunks with salt and pepper. In a large Dutch oven, heat the vegetable oil over high heat until it starts smoking. Add the seasoned beef chunks and cook without moving them until they are well-browned on the bottom, approximately 6 minutes. Transfer the browned beef to a large bowl, then add the uncooked beef chunks to the Dutch oven and set aside.
2. Return the Dutch oven to medium-high heat, add the diced onion, and cook, stirring frequently, until it softens but does not brown, about 6 minutes. Stir in the minced garlic, ground cumin, ground cinnamon, ground allspice (if using), and dried oregano. Cook the mixture, stirring continuously, until the spices become fragrant, which should take about 1 minute.
3. Add the beef (both browned and uncooked) back to the Dutch oven, along with the Chile Paste and chicken stock. Stir everything together to combine. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Cover the Dutch oven, leaving the lid just barely ajar, and cook the chili, stirring occasionally, until the beef is tender and cooked through, approximately 2½ to 3 hours. Alternatively, you can cook the chili in a 200°F to 250°F oven with the lid of the Dutch oven slightly ajar.
4. Season the liquid to taste with salt and pepper. Gradually whisk in the instant cornmeal in a slow, steady stream until the desired thickness is achieved.
5. For the best results, allow the chili to cool overnight, then reheat the next day before serving. This helps the flavors meld and intensify.
6. Serve the Real Texas Chili Con Carne with some or all of the suggested garnishes, such as grated cheese, sour cream, chopped onions, chopped scallions, sliced jalapeños, diced avocado, and chopped cilantro. Accompany it with corn chips or warmed tortillas for a truly authentic Texan feast.

Embrace the essence of Texas cuisine with this Real Texas Chili Con Carne, a dish that brings together rich flavors and true comfort in every spoonful.