Texas Chili Con Carne, No Tomato
Yield
4 servingsPrep
5 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
hot chili peppers
Pequin (small but very hot chilies) |
*
|
| 6 | each |
hot chili peppers
Ancho (large dried chilies) |
*
|
| 2 | pounds |
stewing beef
cut up into 1/2" cubes |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | tablespoon |
cumin
ground |
|
| 2 | Cloves |
garlic
peeled |
*
|
| 2 | teaspoons |
oregano
preferably mexican |
|
| 2 | tablespoons |
paprika
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
hot chili peppers
Pequin (small but very hot chilies) |
*
|
| 6 | each |
hot chili peppers
Ancho (large dried chilies) |
*
|
| 907.2 | g |
stewing beef
cut up into 1/2" cubes |
|
| 15 | ml |
olive oil
|
|
| 2 | each |
bay leaves
|
*
|
| 15 | ml |
cumin
ground |
|
| 2 | Cloves |
garlic
peeled |
*
|
| 1E+1 | ml |
oregano
preferably mexican |
|
| 3E+1 | ml |
paprika
|
|
| 5 | ml |
sugar
|
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Tear the chilies in strips and pour two cups boiling water over them.
Let soak for 30 minutes.
Drain, reserving the liquid, and set aside.
Heat the oil in a heavy casserole and brown the beef cubes.
Add the chilies' soaking liquid and bring to a boil.
Add the bay leaves, turn down the heat and let simmer for an hour.
Meanwhile, purée the rest of the ingredients, including the chilies, with a half cup of water, or more if needed, in a blender or processor.
Add the purée to the meat and let simmer for 30 minutes more, adding water as necessary.
