Texas Bowl of Red (Chili con Carne without Beans)
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1.5kg beef chuck, hand-cut into 1cm cubes (coarse chili grind)
- • 3 tbsp lard or bacon drippings
- • 1 large onion, finely diced
- • 4 garlic cloves, minced
- • 3 tbsp ancho chili powder
- • 2 tbsp ground cumin
- • 1 tbsp Mexican oregano
- • 1 tsp cayenne pepper
- • 1 bottle (330ml) dark Mexican beer (Negra Modelo)
- • 2 cups rich beef bone broth
- • 2 tbsp masa harina (corn flour) whisked in 1/4 cup warm water
- • 1 tsp sea salt
- • Shredded cheddar, diced onions, and pickled jalapeños, to serve
Preparation Steps
Melt lard in a heavy cast iron Dutch oven; brown cubed beef in batches over high heat until caramelized on all sides; remove beef.
Sauté diced onion in the beef fat for 6 minutes; add minced garlic, ancho chili powder, cumin, oregano, and cayenne, stirring for 2 minutes to bloom the spices.
Pour in dark Mexican beer, scraping up browned bits from the bottom; return beef and pour in beef broth; bring to a simmer, cover, and cook on low for 2.5 hours until beef is melt-in-the-mouth tender.
Pour the masa harina slurry into the bubbling chili, stirring constantly; simmer uncovered for 15 minutes until thick, dark, and glossy.
Let chili rest off heat for 20 minutes for flavours to meld.
Ladle into bowls topped with shredded sharp cheddar cheese, raw diced onions, and pickled jalapeño slices.