Chili Con Carne

Chili con Carne

Chili con Carne

You won't find beans or tomatoes in a true Texan chili con carne—just tender cubes of beef and pork, fiery chiles, and plenty of garlic, onion, oregano, and cumin for flavor.Landon Nordeman

You won't find beans or tomatoes in a true Texan chili con carne—just tender cubes of beef and pork, fiery chiles, and plenty of garlic, onion, oregano, and cumin for flavor. A little bacon fat gives this one a rich and smoky undertone.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Chili Con Carne
A true Texas-style chili, this fiery bowl of beef and pork is flavored with chiles, garlic, onion, oregano, and cumin. Bacon fat gives a smoky undertone.
Yield: serves 4

Ingredients

  • 6 large dried guajillo chiles
  • 6 dried chiles de arbol
  • 2 tbsp. rendered bacon fat
  • 1 lb. beef shoulder, cut into 1/4" cubes
  • 1 lb. pork shoulder, cut into 1/4" cubes
  • 5 cloves garlic, finely chopped
  • 1 small yellow onion, finely chopped
  • 1 tbsp. dried oregano
  • 1 tbsp. ground cumin
  • 1 tbsp. flour
  • 1 12 cups beef stock
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Place both chiles in a bowl and cover with 4 cups boiling water; let sit until softened, about 30 minutes. Remove chiles from water; discard stems and seeds. Transfer chiles to a blender along with soaking liquid, and puree until smooth, at least 30 seconds. Set chile puree aside.
  2. Heat bacon fat in a 6-qt. saucepan over medium-high heat. Add beef and pork, and cook, stirring occasionally, until lightly browned all over, about 12 minutes. Using a wooden spoon, push meat to the perimeter of the pan, and add garlic and onion to the center of the pan; cook, stirring, until soft, about 2 minutes. Add oregano, cumin, and flour, stir ingredients together, and cook until fragrant, about 2 minutes. Add reserved chile puree and stock, and bring to a boil; reduce heat to medium-low, and cook, covered partially and stirring occasionally, until meat is very tender and sauce is reduced slightly, about 1 hour. Season with salt and pepper and serve ladled into bowls.