Classic Chili Con Carne | Recipe Cart
This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans. In the Texas spirit, it does, however, call for three pounds of m
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Cooking tools:
- Cast iron skillet
- Spice grinder
- Coffee grinder
- Kitchen shears
- Mason jar
- Mixing bowl
- Plate
- Dutch oven
- Skillet
- Paper towel
- Slotted spoon
- Food processor
- Blender
- Stove
- Oven
- Ladle
- Mixing spoon
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Saucepan
Ingredients
- 3 medium dried ancho chiles, stems and seeds removed, spread flat
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon dried Mexican oregano
- 1/4 teaspoon garlic powder
- 2 tablespoons cumin seeds
- 8 ounces bacon
- 3 pounds boneless beef chuck, buffalo or venison, cut into 1/4-inch cubes
- 1 pound (2 medium) white onions, chopped
- 2 teaspoons paprika
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 4 large garlic cloves, minced
- 1 3/4 cups beef broth
- 1 28-ounce can puréed tomatoes
- 2 ancho chiles, stems and seeds removed
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