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Home » Chili Con Carne

Chili Con Carne

November 27, 2010 by Jennifer Leave a Comment

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I love homemade chili.  I mean the thick, rich, spicy kind of chili, the kind that’ll stick-to-your-ribs. The cowboy kind. 
 
Over the years I have tested different variations and finally came up with my favorite recipe.  In this recipe, I use a combination of different cuts of meat that give a hearty texture and good bite to the chili, instead of just hamburger. The combination of meats gives this chili a thick and hearty consistency.  The Masa Harina used in the recipe adds a subtle southwest flavor and gives thickness to the chili.
 
I use three different cuts:  regular ground beef, ground chili meat, and fine dice stew meat.  Here’s what they look like:
 
 
 Regular Ground Beef
 
 Coarse Ground Chili Meat
 
Fine Dice Stew Meat
 
 

Print Recipe

Chili Con Carne

Author: Jennifer Locklin

Ingredients

  • 2 pounds fine dice stew meat
  • 1 ½ pounds ground beef
  • 1 ½ pounds coarse ground chili meat
  • 2 tablespoons oil
  • ½ cup Masa Harina or AP flour
  • 1 large onion diced
  • 4 cloves garlic minced & mashed
  • 12 oz can tomato paste
  • 29 oz can tomato sauce
  • 12 oz bottle beer I used Shiner Bock
  • 32 oz carton beef broth
  • 3 tablespoons chili powder
  • 1 tablespoon crushed red pepper to taste
  • ½ teaspoon ground red pepper to taste
  • 2 tablespoons ground cumin
  • 1 tablespoons salt to taste
  • 1 teaspoon ground black pepper to taste

Instructions

  • In a large soup pot, heat oil; meanwhile toss meat with Masa Harina and two large pinches of salt and cook meat (working in batches) over medium-high heat until well browned.
  • Add onion and sauté until onion softens slightly. Add garlic and sauté until aroma develops. Add tomato paste and cook, while stirring, until tomato paste begins to brown.
  • Add beer and broth and stir well, deglazing the pan.
  • Add all remaining ingredients; bring to a boil, then reduce to a simmer. Cook for 45 minutes on low heat, stirring occasionally. Adjust seasoning to taste. Serve hot with cornbread, chips, cheese, and sour cream.

Notes

Masa Harina is a corn flour used to make corn tortillas and tamales. You can find it in most supermarkets.
I like using Masa Harina in Chili because it gives it a richer, authentic flavor of the Southwest. You can use all-purpose flour to substitute.
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Filed Under: Chili, Soups, Stews & Chili

About Jennifer

I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

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