Texas Chili Con Carne Recipe

Name: Texas Chili Con Carne Recipe
Prep time: 40 min
Cook time: 180 min
Total time: 220 min
Yield: 4
Cuisine: American
Ingredients: 1 ½ lb Beef Chuck Roast (1.5 pounds beef chuck (after trimming off as much fat and gristle as possible, see notes below)); 1 piece Yellow Onion (1 large onion); 4 pieces Bacon (4 strips bacon); 3 pieces Carrot (3 medium carrots); ½ piece Red Bell Pepper (½ red bell pepper); 2 cloves Garlic (2 cloves garlic); 4 tsp Chili Powder (4 teaspoons American chili powder); ½ tbsp Cumin Powder (½ tablespoon ground cumin seed); 7 oz Tomato (7 ounces diced tomatoes + 2 fresh tomatoes); 2 tbsp Lime Juice (2 tablespoons fresh lime juice); 1 tbsp Apple Cider Vinegar (1 tablespoon apple cider vinegar); ½ oz Milk Chocolate (½ ounce milk chocolate); 2 cup Beef Stock (2 cups low sodium beef stock or water); 5 pieces Salted Nacho Chips (5 corn tortilla chips); ½ tsp Kosher Salt (½ teaspoon Morton Coarse Kosher Salt); ½ tsp Black Pepper (½ teaspoon finely ground black pepper); 1 tbsp Brown Sugar (1 tablespoon brown sugar); 1 piece Jalapeño (1 jalapeño); 1 cup Cheddar Cheese (1 cup shredded cheddar); 0.13 cup Cilantro (⅛ cup fresh cilantro leaves); ½ cup Sour Cream (½ cup sour cream); 2 pieces Tortilla (2 8-inch fresh tortillas); 4 tsp Lime (4 teaspoons lime juice)

Texas Chili Con Carne Recipe - Dinner,Lunch,Main Course (American)

220 minAmerican

Servings4

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Egg Free

Ingredients

For 4 servings

Beef Chuck Roast1 ½ lb · 1.5 pounds beef chuck (after trimming off as much fat and gristle as possible, see notes below)
Yellow Onion1 piece · 1 large onion
Bacon4 pieces · 4 strips bacon
Carrot3 pieces · 3 medium carrots
Red Bell Pepper½ piece · ½ red bell pepper
Garlic2 cloves · 2 cloves garlic
Chili Powder4 tsp · 4 teaspoons American chili powder
Cumin Powder½ tbsp · ½ tablespoon ground cumin seed
Tomato7 oz · 7 ounces diced tomatoes + 2 fresh tomatoes
Lime Juice2 tbsp · 2 tablespoons fresh lime juice
Apple Cider Vinegar1 tbsp · 1 tablespoon apple cider vinegar
Milk Chocolate½ oz · ½ ounce milk chocolate
Beef Stock2 cup · 2 cups low sodium beef stock or water
Salted Nacho Chips5 pieces · 5 corn tortilla chips
Kosher Salt½ tsp · ½ teaspoon Morton Coarse Kosher Salt
Black Pepper½ tsp · ½ teaspoon finely ground black pepper
Brown Sugar1 tbsp · 1 tablespoon brown sugar
Jalapeño1 piece · 1 jalapeño
Cheddar Cheese1 cup · 1 cup shredded cheddar
Cilantro0.13 cup · ⅛ cup fresh cilantro leaves
Sour Cream½ cup · ½ cup sour cream
Tortilla2 pieces · 2 8-inch fresh tortillas
Lime4 tsp · 4 teaspoons lime juice

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Steps

1Prep. Prepare your mise en place. To begin, slice the onions in half, peel, and cut off the root end and the tops from the halved onions. Peel the carrots and cut into cubes about 1/4-inch (6.3mm) each. Remove the stem, core, and seeds from the bell pepper and roughly chop. Press the garlic with a garlic press or mince it. Cut the chocolate into pea-size chunks. Crumble the corn chips. Remove the stem from the jalapeños and finely minced. Chop the cilantro. Chop the tomatoes.
2Fire up. Prepare your grill for 2-zone indirect cooking or fire up your smoker at 225°F (107°C), and get some smoke rolling.
3Cook. Add the unseasoned meat and the onion to the cool side of the grill or into the smoker, cover the grill or smoker, and cook just long enough to pick up the smoke flavor. They will finish cooking in the stew. When they are done, coarsely chop the onion, and cut the meat into cubes about 1/2-inch (1.3cm) on each side.
4Place the fresh tortillas on the hot side of the grill and, monitoring closely, cook until lightly browned on both sides, less than 1 minute per side. Remove, cut into strips, and set aside until you are ready to serve alongside the chili.
5Turn the heat under the pot to medium-low and add the bacon. When the bacon is mostly done, remove it from the pot and set aside until ready to serve with the chili.
6Add the meat to the pot and cook til it is brown on all sides. Don't crowd the pot or the meat will steam. You may have to work in batches.
7Add the onion, garlic, chili powder, and cumin to the pot and cook for about 2 minutes. Stir well and make sure to get the brown bits off the bottom. Add the tomatoes, lime juice, vinegar, meat, chocolate, tortilla chips, and the stock or water. Stir well.
8Cover the pot and allow the chili to simmer over low for about 2 to 3 hours. Stir frequently to make sure it is not sticking to the bottom and burning.
9When the chili is about the thickness you like, add salt, pepper, and brown sugar to taste. If it is too thick, add more water. If you want it hotter, add your favorite hot sauce, chipotle powder, or chipotle in adobo sauce. Be sure to add this a little bit at a time. Remember, as my barber used to say, "I can cut it off, but I can't put it back on."
10Add the carrots, sweet bell peppers, and bacon about 15 minutes before taking it off the heat to serve. You want them to have a little crunch. You can omit them, but I recommend you don't.
11Serve. Add any toppings you choose and serve. If you are serving the chili at a party, you can put it in a slow cooker on low alongside the toppings and bowls so they can prepare their chili to their liking. Traditionalists serve chili straight with a good crusty bread suitable for dunking.