Rich, satisfying bowl of Chili con Carne or (Texas Red) is one of the most amazing dishes in the world. This dish is good in all seasons; it warms the soul during the winter and fall months, and in the summer it’s a great dish as you can leave your kitchen, run your chores, and not be in the hot kitchen.
True Texas Red or Chili con Carne does not have beans. This is the base sauce for many Latin and Mexican dishes. This bowl of Texas Red is best served with some warm cornbread to dab up those last bits of sauce.
Danielle highly recommends Squatters’ Chasing Tail while enjoying this amazing dish.
- 3 to 4 pounds beef chuck roast
- 10 dried chile peppers (Guajillo, or a mix of New Mexico, Ancho and Pequin are good)
- 1 7 oz can Chipotle chiles in adobo sauce
- 1 Quart beef stock
- 2 Tablespoons peanut oil
- 1 Large onion (chopped)
- 4 Cloves garlic (minced)
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano
- kosher salt and black pepper
- Pre-heat your oven to 300 degrees F.
- Wearing protective gloves, stem and seed the dried chiles. Warm these chiles in a non-stick skillet over medium heat until their color starts to slightly change and the air is perfumed with their fragrance. Place the chilies in a bowl and cover with hot (but not boiling) water, and let them steep until they are softened. This will take about 30 minutes.
- While the Chiles are re-hydrating, coat the roast with a little of the peanut oil on all sides and then dust with salt and pepper. Heat the remaining oil in a large dutch oven, until smoking. Sear the roast on all sides until it is well browned, about 4 minutes on each side. Remove the roast to a plate.
- Drain the chiles, and discard the soaking water. Place the chiles, the can of Chipotles, garlic, cumin, oregano, about half of the stock in a food processor or blender, and puree until the mixture forms a smooth sauce.
- Place the onions in a layer in the bottom of the dutch oven. top with the roast, and any accumulated juices. Pour the chili sauce mixture over the roast and add the remaining beef stock to bring the liquid in the pan to about 1/4 of the way up the roast.
- Bring the pot to a simmer, over medium heat. Place the lid on and move the dutch oven into the oven and allow to cook for 1 hour. When 1 hour is up, flip it over and add more stock if needed. Continue to cook until very tender, this should take an additional 1 1/2 to 2 hours. Remove the roast from the pan and set aside to shred the meat with forks or a meat rake. Use a 9x13 cake pan to keep all of the product contained.
- Remove from the meat any large fatty chunks. Return the meat and any juices that have accumulated to the Dutch oven. Move the Dutch oven to the stove top and bring the chili mixture to a simmer. Taste, and adjust for seasoning. Let cook uncovered until the chili is thick and the meat is completely apart.
- Serve the meat with cornbread and garnish with cilantro, diced white onion, sliced radishes, sour cream, chopped green onions, grated cheese, avocado, and tortilla chips. The sky's the limit!