Entree: United States – Texas – Texas Chili con Carne

Serving Size: 6

Approximate Time

Prep 10 min

Cook 1 hr 5 min

Total 1 hr 15 min

Ingredients

- 2 lb (907 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 large (about 8 oz / 225 g) onion, diced
- 3 cloves (9 g) garlic, minced
- 3 tbsp (45 g) chili powder
- 1 tbsp (15 g) ground cumin
- 1 tbsp (15 g) paprika
- 1 tsp (5 g) dried oregano
- 2 tsp (10 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 1 (14 oz) can (400 ml) crushed tomatoes
- 1 (12 oz) can (350 ml) tomato sauce
- 2 cups (480 ml) beef stock
- 1 tbsp (15 ml) masa harina or cornmeal (optional, for thickening)
- Shredded cheddar cheese, chopped onion, and jalapeños for serving

Instructions

1. In a large pot or Dutch oven, heat oil over medium-high heat. Add ground beef and brown, breaking up with a spoon, until no pink remains and some browned bits form, about 8–10 minutes. Drain excess fat if desired.
2. Add onion and cook 5 minutes until softened; stir in garlic, chili powder, cumin, paprika and oregano and cook 1 minute to bloom spices.
3. Add crushed tomatoes, tomato sauce and beef stock. Bring to a simmer, reduce heat to low and cook uncovered 45–60 minutes, stirring occasionally, until flavors concentrate and chili thickens. If thicker texture desired, whisk masa harina into 1/4 cup (60 ml) water and stir in during last 10 minutes of simmering.
4. Adjust salt and pepper to taste. Serve hot with shredded cheddar, chopped onion and sliced jalapeños.