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

Method

1. Stem and seed the dried chiles, toast them briefly in a dry pan, then soak in hot water until soft.
2. Blend the soaked chiles with a little soaking liquid, the garlic, and half the onion into a smooth paste.
3. Brown the beef in the lard or oil in a heavy pot, working in batches so it sears rather than steams.
4. Add the remaining chopped onion and cook until soft, then stir in cumin, oregano, tomato paste, salt, and pepper.
5. 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.
6. Taste and adjust salt. Serve hot, traditionally without beans.