LOCATION: Recipes >> Chili >> Con Carne 03
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Con Carne 03
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Texas Red Chile
3 lbs coarse ground beef and pork in a 50-50 mix
1 quart water
8 dry chile pods, crushed (New Mexico, ancho, pasilla, cascabel)
or 6 Tblsp chili powder ( a blend of ground chiles, oregano, cumin, etc.)
3 tsp salt
2 tsp cominos (cumin)
1 tsp ground red pepper (cayenne)
1 Tblsp sugar
1/4 cup olive oil
10 cloves of garlic
1 tsp oregano
1/2 tsp black pepper
3 Tblsp paprika
8 Tblsp masa harina (corn meal will do in a pinch)
Sear the meat in hot oil, stir until gray, not brown. Add water
and cook covered for 1 1/2 hours. Then add all ingredients except
masa and cook another 30 minutes (bubbling simmer). Mix the
thickening with enough cold water to make a thick liquid and add
it to to the chili, stiring to prevent the thickener from lumping.
Cook another five minutes to see if you need more water, stirring
to prevent sticking.
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