Chili Con Carne
Serves: 6
 
Ingredients
  • 4 dried ancho chiles, stems and seeds removed
  • 4 pounds boneless beef chuck roast, trimmed and cut into 1-inch pieces
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon salted butter
  • 1½ cups chopped yellow onion
  • 5 cloves garlic, minced
  • 1 (1.25-ounce) package Tex-Mex chili seasoning
  • 3 tablespoons tomato paste
  • 4 cups beef stock
  • 1 cup water
  • 1 (8-ounce) can tomato sauce
  • 2 tablespoons masa harina
  • 1 tablespoon firmly packed light brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 chipotle pepper in adobo sauce, minced
  • 2 dried bay leaves
  • Sour cream and lime wedges, to serve
  • Garnish: chopped fresh cilantro
Instructions
  1. In a large Dutch oven, toast ancho chiles over medium heat until fragrant, about 2 minutes. Let cool. Using kitchen shears, cut chiles into small pieces, and place in a spice grinder. Process until finely ground.
  2. In a large bowl, stir together beef, 1 teaspoon salt, and black pepper.
  3. In same pot, heat oil over medium-high heat. Working in 2 batches, add beef, and cook until browned. Transfer to a bowl.
  4. In same pot, melt butter over medium heat. Add onion; cook until lightly browned and tender, about 4 minutes. Add garlic; cook for 30 seconds. Stir in ground ancho chiles, chili seasoning, and tomato paste. Cook, stirring constantly, for 1 minute. Stir in beef, stock, 1 cup water, tomato sauce, masa harina, brown sugar, Worcestershire, chipotle pepper, bay leaves, and remaining ½ teaspoon salt. Bring to a boil over high heat. Reduce heat to low, and simmer, uncovered, stirring occasionally, until beef is tender, 2 to 2½ hours.
  5. Discard bay leaves. Serve with sour cream and lime wedges. Garnish with cilantro, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/chili-con-carne/