The Chili Cookbook Giveaway

El Real’s Chili con Carne
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  1. 2 tablespoons cumin seeds
  2. 8 ounces bacon, chopped
  3. 3 pounds beef chuck, cut into 1⁄4-inch cubes
  4. 2 onions, chopped
  5. 1⁄4 cup Homemade Chili Powder (see separate recipe)
  6. 2 teaspoons sweet paprika
  7. 1 teaspoon dried Mexican oregano
  8. 1 teaspoon freshly ground black pepper
  9. 1⁄2 teaspoon dried thyme
  10. 1⁄2 teaspoon salt
  11. 4 large cloves garlic, minced
  12. 1 3⁄4 cups beef broth
  13. 1 cup water
  14. 1 (28-ounce) can pureed tomatoes
  15. 2 dried ancho chiles, stemmed and seeded
  1. Toast the cumin seeds in a large skillet over medium-high heat until fragrant, about 1 to 2 minutes. Using a smaller frying pan or a metal or wooden tool with a flat surface, crush the seeds coarsely. Set aside.
  2. Cook the bacon in the skillet over medium-high heat until crisp. Remove the bacon and reserve. Over high heat, brown the beef in batches in the bacon drippings left in the skillet and set the meat aside. Over medium heat, sauté the onions in the remaining drippings until lightly browned, 8 to 10 minutes.
  3. Add the toasted cumin, chili powder, paprika, oregano, black pepper, thyme, salt, and garlic to the cooked onions and sauté for 1 minute. Crumble in the bacon, add the beef broth, 1 cup of water, the tomatoes, ancho chiles, and the beef.
  4. Bring to a boil, reduce the heat, cover partially, and simmer until the meat is very tender, about 2 hours, adding water as needed to maintain the desired consistency.
  5. Alternatively, transfer to a slow-cooker set on low and cook until the meat is very tender, at least 6 hours and up to 8 hours.
  6. Remove the anchos, puree in a blender, and return to the pot. Serve in a bowl with chopped onions and shredded cheese, with saltines, over tamales, rice or potatoes, in a Frito Pie or combined with beans.
Southern Lady Magazine
Homemade Chili Powder
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  1. 5 whole dried ancho chiles (about 2 ounces)
  2. 1 teaspoon cumin seeds
  3. 1 teaspoon dried Mexican oregano, or to taste
  4. 1 ⁄2 teaspoon garlic powder
  1. Remove the stems and seeds from the anchos and spread the peppers out flat. Reserve the seeds. Place the chiles flat on a comal or cast-iron skillet over medium heat. Being careful not to burn them, lightly toast until they are brittle, then remove and cool. Toast the cumin in the hot comal, stirring and shaking until fragrant. Toast some of the chile seeds, if desired. (The seeds will make the chili powder hotter.)
  2. Cut the chiles into small strips with scissors. In a clean coffee grinder, grind the strips in several batches until powdered. Grind the cumin and chile seeds in the coffee grinder. Combine the powdered chile, ground seeds, Mexican oregano, and garlic powder in a mixing bowl. Grind the coarse powder in batches in the coffee grinder until fine, about 2 minutes. Store in an airtight container until ready to use.
  1. Tip from our Test Kitchen: Wear gloves and use ventilation, as it can be difficult to breathe if pepper gets in the air while heating.
Southern Lady Magazine