Introduction
What to expect
A robust Tex-Mex stew of beef, beans, tomatoes, and chili spices.
The story
Behind the recipe
Chili con carne, meaning "chili with meat," has roots in both Mexican and American cuisines. Chili-pepper-seasoned stews were eaten in Mexico as early as the 1520s, and with the introduction of cattle by Spanish colonizers, beef-based stews such as carne con chile developed. By the mid-19th century, chili con carne was popularized in northern Mexico and southern Texas, particularly by Tejana and Mexican women selling it in markets. The "chili queens" of San Antonio helped spread it, and it became Texas's official state dish in 1977.
Method
Instructions
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1
1. Pat the beef cubes dry with paper towels. Working in batches, sear them in a large Dutch oven or heavy pot over medium-high heat, leaving space between pieces, until a deep brown crust forms on most sides, 6–8 minutes per batch. Transfer to a plate.
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2
2. Reduce the heat to medium. Add the onion, garlic, and chipotles and cook, stirring occasionally, until softened and fragrant, 5–7 minutes.
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3
3. Return the beef and any accumulated juices to the pot. Add the chili powder and cumin and cook, stirring, until the spices are toasted and coat the meat, about 1 minute.
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4. Pour in the crushed tomatoes, beans, and beef broth, scraping the bottom of the pot with a wooden spoon to release any browned bits.
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5
5. Bring to a boil, then reduce the heat to low. Simmer, stirring occasionally and adding a splash of water if the chili becomes too thick, until the beef is tender and the flavors have melded, about 1½ hours.
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6
6. Taste and adjust the seasoning with salt, a squeeze of lime for acidity, and more heat if desired. Serve hot with shredded cheese, sour cream, and cornbread.
Adaptations