Texas Chili con Carne (No Beans)

Serves 6 · 40 min prep · 180 min cook

Ingredients

• 3 lb beef chuck, cut into 1/2-inch cubes
• 4 dried ancho chiles
• 3 dried guajillo chiles
• 2 dried pasilla chiles
• 3 tbsp vegetable oil
• 1 large yellow onion, diced
• 6 garlic cloves
• 2 tbsp ground cumin
• 2 tsp dried oregano
• 4 cups beef broth
• 2 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp masa harina
• 1 tbsp apple cider vinegar
• 1 white onion, finely diced (for serving)
• 6 oz sharp cheddar cheese, shredded (for serving)
• 1 sleeve saltine crackers (for serving)

Instructions

1. 1Stem and seed the dried ancho, guajillo, and pasilla chiles. Heat a large dry skillet over medium heat and toast the chiles in batches 20–30 seconds per side until fragrant and slightly pliable; do not scorch.
2. 2Transfer toasted chiles to a bowl, cover with hot water, and soak 20–25 minutes until soft. Drain, reserving soaking liquid.
3. 3In a blender, purée the soaked chiles with the garlic and the reserved soaking liquid until a smooth, thick paste forms; scrape down as needed.
4. 4Pat the beef dry. Season all over with part of the salt and the black pepper. Heat the oil in a heavy Dutch oven over medium-high heat until shimmering.
5. 5Sear the beef in a single layer in 2–3 batches, 3–4 minutes per side, until deeply browned; transfer each batch to a plate. Do not crowd or the meat will steam.
6. 6Lower heat to medium. Add the diced yellow onion to the pot and cook 5–6 minutes, stirring and scraping browned bits, until softened and golden at the edges.
7. 7Stir in the chile paste, cumin, and oregano; cook 2–3 minutes until the paste darkens and smells toasty.
8. 8Return all beef and any juices to the pot. Pour in the beef broth, stir, and bring to a gentle boil.
9. 9Reduce heat to low, cover partially, and simmer 2 to 2 1/2 hours, stirring every 30 minutes, until the beef is fork-tender and the liquid has reduced to a thick gravy.
10. 10Whisk the masa harina with a splash of warm water to a smooth slurry. Stir the slurry into the chili and simmer uncovered 10–15 minutes more until lightly thickened.
11. 11Stir in the apple cider vinegar and the remaining salt. Taste and adjust seasoning; the chili should taste deep, beefy, and gently hot—not thin or raw-chile sharp.
12. 12Remove from heat, cover, and rest 15–20 minutes so the fat rises and the flavors settle.
13. 13Ladle into warm bowls. Top each serving with diced white onion and shredded cheddar, and pass saltines at the table.