Texas Chili con Carne

Ingredients:

• 3 lbs beef chuck, cut into 1-inch cubes (or ground beef if preferred)
• 3 tbsp vegetable oil or lard
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 4-6 dried chili peppers (e.g., ancho, guajillo, or pasilla), stemmed and seeded
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp oregano (Mexican oregano if available)
• 2 cups beef broth
• 1 cup water
• 1 tbsp masa harina (optional, for thickening)
• Salt and black pepper, to taste

---

Instructions:

1. Prepare the Dried Chilies:
   Toast the dried chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Then, soak them in hot water for 15 minutes until softened. Blend the chilies with a little soaking water until smooth, forming a chili paste.

2. Brown the Meat:
   Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring a good sear on all sides. Remove the beef and set aside.

3. Cook the Aromatics:
   In the same pot, lower the heat and add the onions. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute.

4. Add Spices and Chili Paste:
   Stir in the cumin, smoked paprika, and oregano. Cook for 1-2 minutes to toast the spices. Add the blended chili paste and cook for another 2 minutes.

5. Combine and Simmer:
   Return the beef to the pot. Pour in the beef broth and water, stirring to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer gently for 2-3 hours, stirring occasionally.

6. Adjust Seasoning and Thicken (Optional):
   Taste and adjust with salt and pepper as needed. If you'd like a thicker chili, stir in masa harina and simmer for an additional 10 minutes.

7. Serve:
   Serve hot, garnished with chopped onions, shredded cheese, sour cream, or jalapeños if desired. Pair with cornbread or tortilla chips.

Nutritional Values (per 1 cup serving)

• Calories: ~330 kcal
• Protein: ~25g
• Fat: ~20g
  • Saturated Fat: ~6g
• Carbohydrates: ~6g
  • Fiber: ~2g
  • Sugars: ~1g
• Cholesterol: ~70mg
• Sodium: ~500-600mg (depending on broth and salt used)
• Iron: ~3mg
• Vitamin A: ~10-15% of daily value (from chili peppers)