Texas Rising Chili Con Carne
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
46
Sourness
46
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Ground Cumin1 tsp
Mexican Oregano1 tsp
Salt1 medium
Onion (diced)3 cloves
Garlic (minced)2 cups
Cornmeal (self-rising)8 tbsps
Butter1 cup
Flour (self-rising)2
EggsDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Toast the whole dried ancho, arbol and New Mexico chiles on a baking sheet until puffed, 5 to 7 minutes
4
Let cool
5
Remove the seeds and stems In a spice or coffee grinder, grind the toasted chiles until fine
6
In a small bowl, mix the chile powder, cumin and oregano with enough hot water (about 2 tablespoons) until a thick paste forms
7
Heat a large Dutch oven over medium heat
8
Add the bacon and render until crispy, stirring occasionally
9
Using a slotted spoon, remove the bacon and reserve on a paper towel-lined plate
10
Keep the fat in the pot
11
Sprinkle the beef with salt and pepper
12
Increase the heat under the pot to medium high, add the beef in batches and cook until browned
13
Remove the beef and set aside
14
Add the chile paste and saute until fragrant, about 1 minute
15
Add in the onions, season with salt and pepper and saute until translucent, about 5 minutes
16
Add in the jalapenos and garlic and saute until fragrant, about 30 seconds
17
Add the beef back to the pot along with the hot beef stock, crushed tomatoes and cornmeal
18
Bring to a simmer and cook at a simmer until thick and rich, about 2 1/2 hours, adding more beef stock if the chili is getting too thick
19
Adjust the seasoning if necessary
20
Finish with lime juice to taste
21
Serve with Perry County Corn Bread and choice of toppings: crispy bacon, fried onions, crushed tortilla chips, sliced avocados and corn nuts
22
Preheat the oven to 375 degrees F
23
Heat the butter in a cast-iron skillet over medium heat until melted
24
In a bowl, mix together the cornmeal, flour and salt
25
In a measuring cup, whisk together the buttermilk and eggs
26
Mix the buttermilk/egg mixture into the dry mix until creamy and pourable
27
Add more buttermilk if needed to achieve the appropriate consistency
28
Pour the batter into the hot skillet and stir lightly
29
Transfer the skillet to the oven and bake until golden brown, about 20 minutes
30
Turn out onto a wire rack to cool