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Texas-Style Chili Con Carne

Source of Recipe


From "Saveur: The New Classics"



List of Ingredients



• 6 large dried guajillo chiles
  
• 6 dried chiles de árbol
  
• 2 Tbsp rendered bacon fat
  
• 1 pound boneless beef shoulder, cut into 1/4-inch cubes
  
• 1 pound boneless pork shoulder, cut into 1/4-inch cubes
  
• 5 cloves garlic, finely chopped
  
• 1 small onion, finely chopped
  
• 1 Tbsp dried oregano
  
• 1 Tbsp ground cumin
  
• 1 Tbsp flour
  
• 1½ cups beef stock
  
• Kosher salt and freshly ground black pepper, to taste
  






Instructions



1. Place both chiles in a bowl, cover with 4 cups boiling water, and let sit until softened, about 30 minutes. Remove chiles from water and discard stems and seeds. Transfer chiles to a blender along with soaking liquid and purée until smooth, at least 30 seconds. Set purée aside.
   
   
2. Heat bacon fat in a 6-quart saucepan over medium-high heat. Add beef and pork and cook, stirring occasionally, until lightly browned all over, about 12 minutes. Using a wooden spoon, push meat to the perimeter of the pan, and add garlic and onion to the center of the pan. Cook, stirring, until soft, about 2 minutes. Add oregano, cumin, and flour, stir ingredients together, and cook until fragrant, about 2 minutes. Add reserved chili purée and stock and bring to a boil.
   
   
3. Reduce heat to medium-low and cook, covered partially and stirring occasionally, until meat is very tender and sauce is reduced slightly, about 1 hour. Season with salt and pepper and serve ladled into bowls.
   
   Serves 4