Bowl of Red (Texas Chili Con Carne)
🕒 Cook Time: 4 hours
🕒 Prep Time: 30 minutes
🕒 Total Time: 4 hours 30 minutes
🥘 Servings: 8
Description:
Indulge in the rich flavors of the Texan frontier with this hearty Bowl of Red (Texas Chili Con Carne). Perfect for potlucks, cozy winter nights, or even quick weeknight meals, this dish packs a punch of Tex-Mex spices and savory goodness. Get ready to warm up with every spoonful of this aromatic chili!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Olive oil |
| 1 | Onion |
| 2 | Garlic cloves |
| 4 | Boneless beef chuck roast |
| 1/2 | Red chile |
| 2 | Ground cumin |
| 2 | Dried oregano |
| 1 | Sweet paprika |
| 1 | Cider vinegar |
| 1/2 | Brewed coffee |
| 3 | Water |
| 1 | Salt |
| 1/2 | Cayenne |
| 2 | Cornmeal |
| Sour cream | |
| Cilantro | |
| Cheese |
Instructions:
-
In a large Dutch oven, heat the olive oil over medium heat, and sauté the onion until it turns soft and translucent.
-
Add the minced garlic to the pot and continue cooking until fragrant, usually about a minute.
-
Cut the beef chuck roast into cubes and add them to the pot in batches, ensuring not to overcrowd the pan. As each batch browns, transfer it to a large bowl, and repeat until all the meat is browned.
-
Once all the meat is browned and removed from the pot, add the red chile, ground cumin, dried oregano, and sweet paprika. Stir well to coat the onions and garlic with the aromatic spices.
-
Return all the browned meat to the pot. Pour in the cider vinegar, brewed coffee, and just enough water to cover the meat completely.
-
Season with salt and cayenne pepper, stirring everything together until well combined.
-
Cover the pot with a lid and reduce the heat to low. Allow the chili to simmer gently for about 2 hours, stirring occasionally to prevent sticking.
-
After 2 hours, remove the lid from the pot and continue simmering for an additional hour. This helps to thicken the chili and intensify the flavors.
-
Skim off any excess fat that rises to the surface of the chili using a ladle or spoon.
-
Sprinkle the cornmeal over the chili and stir well to incorporate. Let the chili simmer for an additional 15 minutes to allow the cornmeal to thicken the sauce slightly.
-
Once ready, ladle the piping hot chili into deep bowls. Garnish each serving with a dollop of sour cream, a sprinkle of freshly chopped cilantro, and a generous handful of shredded cheese.
-
Serve immediately and enjoy the bold flavors of this classic Texan dish!
Whether you’re feeding a crowd at a potluck or simply craving a comforting meal on a chilly winter night, this Bowl of Red (Texas Chili Con Carne) is sure to satisfy your Tex-Mex cravings with its spicy kick and robust flavors. So, roll up your sleeves, gather your ingredients, and get ready to savor every spoonful of this iconic dish straight from the heart of Texas!
