Texas Chili Con Carne

Real Texas chili has no beans. Full stop. This recipe is the genuine article: cubed stew beef (not ground) simmered for 90 minutes in a paste made from rehydrated dried ancho and pequin chiles. The ancho brings raisiny sweetness and rich color; the pequin brings the bright, sharp heat that Texans call for when they say chili.

The soaking liquid from the chiles goes into the pot along with the blended chile paste, so none of that rehydrated flavor is wasted. Two hours of low simmering breaks the stew beef into tender cubes while the sauce reduces into a glossy, lacquered gravy that clings to every piece of meat. Cumin, oregano, and paprika round out the flavor; bay leaves add quiet backbone.

Chef Tips

• Toast the dried chiles briefly in a dry skillet before soaking. Thirty seconds per side wakes up the oils and deepens the flavor.
• Always wear gloves when handling pequin chiles. They are small but pack serious heat that transfers to skin and eyes.
• Strain the chile paste through a fine sieve for a smoother texture. Some cooks skip this; it is worth the extra minute.
• Rest the chili at least 30 minutes before serving. Like all stews, it improves as flavors marry. Overnight is better.

Variations

• Add a tablespoon of masa harina to thicken in the last 10 minutes.
• Finish with a square of dark chocolate for depth, or a splash of cider vinegar for brightness.
• Serve with chopped onion, cheddar, and cornbread, never beans.