Soups & Stewscountryliving4.0
Cowboy Chili con Carne
This American classic was first concocted in the Lone Star State by—you guessed it—cowboys passing through on cattle drives.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min👤 Cynthia Nicholson📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●saucepan
- ●blender
- ●food processor
- ●bowl
- ●whisk
📝 Preparation Steps
1
Brown the meat: In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add beef and cook until browned, about ⏱️ 5 minutes. Remove beef, set aside, and reduce heat to medium.
2
Make the chili: Add onion to the Dutch oven and sauté until translucent, 3 to ⏱️ 5 minutes. Add garlic and cook 1 more minute. Return the meat to the Dutch oven. Gradually add 1 can beef broth and deglaze by scraping up the brown bits from the bottom of the Dutch oven. Add chili powder, cumin, and tomatoes. Reduce heat to medium low, cover, and simmer for ⏱️ 1 hour.
large onion, chopped (about 2 cups)1garlic, minced6 cloves
3
Puree the chiles: In a small saucepan over high heat, bring the remaining can of beef broth to a boil. Add ancho chiles and let stand ⏱️ 15 minutes to hydrate. Remove and discard stems. Place chili mixture and liquid in a blender or food processor and blend until smooth, 2 to ⏱️ 3 minutes.
dried ancho chiles2
4
Finish the chili: In a small bowl, whisk the masa and water together. Stir masa mixture into the chili. Add ancho chili mixture, pinto beans, salt, and vinegar. Simmer uncovered for ⏱️ 15 minutes. Serve hot.
pinto beans2 (15 1/2-ounce) cans
Nutrition Facts
calories
400 calories
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