What the world actually cooks

Name a dish.

Name: Chili con carne
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: Texas, United States (Tex-Mex)
Ingredients: 900 g beef chuck, cut into small cubes; 4 dried ancho chiles; 3 dried guajillo chiles; 1 yellow onion; 4 garlic cloves; 2 tsp ground cumin; 1 tsp dried oregano; 500 ml beef stock; 2 tbsp tomato paste; 2 tbsp lard or neutral oil; 1 tsp salt; 1/2 tsp black pepper

Its ingredients rise out of the pile.

Try

Texas, United States (Tex-Mex)2 h 30 minServes 6cooked before

Chili con carne

Ingredients12

beef chuck, cut into small cubes900 g
dried ancho chiles4
dried guajillo chiles3
yellow onion1
garlic cloves4
ground cumin2 tsp
dried oregano1 tsp
beef stock500 ml
tomato paste2 tbsp
lard or neutral oil2 tbsp
salt1 tsp
black pepper1/2 tsp

meatspice & saucevegetableother

Method

Stem and seed the dried chiles, toast them briefly in a dry pan, then soak in hot water until soft.
Blend the soaked chiles with a little soaking liquid, the garlic, and half the onion into a smooth paste.
Brown the beef in the lard or oil in a heavy pot, working in batches so it sears rather than steams.
Add the remaining chopped onion and cook until soft, then stir in cumin, oregano, tomato paste, salt, and pepper.
Pour in the chile paste and beef stock, bring to a simmer, and cook covered on low heat for about 2 hours until the meat is tender and the sauce is thick.
Taste and adjust salt. Serve hot, traditionally without beans.