Texas Chili con Carne

Ingredients

• •Beef chuck
• •Dried ancho chilies
• •Dried guajillo chilies
• •Cumin
• •Garlic
• •Yellow onion
• •Beef stock
• •Tomato paste
• •Masa harina
• •Lime

Steps

1. 1Toast the dried ancho and guajillo chilies in a dry skillet over medium heat for about 1 minute per side, until fragrant, then soak them in hot water for 15 minutes to soften.
2. 2Blend the softened chilies with a little of their soaking liquid, garlic, and cumin into a smooth paste.
3. 3Cut the beef chuck into small cubes and brown it in a heavy pot over high heat in batches, about 4 minutes per batch, until deeply seared.
4. 4Remove the beef and cook the diced onion in the same pot for 5 minutes, until softened and lightly browned.
5. 5Stir in the chili paste and tomato paste and cook for 2 minutes, until the mixture darkens slightly.
6. 6Return the browned beef to the pot and pour in enough beef stock to just cover the meat.
7. 7Cover and simmer over low heat for 2 hours, stirring occasionally, until the beef is fork-tender.
8. 8Whisk a spoonful of masa harina into the chili to thicken the sauce and simmer uncovered for 10 more minutes.
9. 9Season with salt and a squeeze of lime juice before ladling into bowls.