Chili Con Carne
Serves: 10 servings
  • 1 cup all-purpose flour
  • ¼ cup fine stone-ground cornmeal
  • 2 Tablespoons plus 1 teaspoon kosher salt, and more to taste
  • 1 Tablespoon freshly ground black pepper
  • 3½ pounds beef chuck or shoulder, cut into ¾-inch cubes
  • 3 (14.5-ounce net weight) cans beef broth
  • 1½ ounces whole dried guajillo or pasilla chiles (about 6 chilies)
  • 1 ounce whole dried whole New Mexico chiles (about 4 chilies)
  • 1 ounce whole dried mulato or ancho chiles (about 2 chilies)
  • ½ ounce whole dried chipotle chiles (about 2 chilies)
  • 6 Tablespoons vegetable oil, plus more as necessary
  • 1½ pounds yellow onions, (2 very large onions) trimmed, peeled and chopped
  • 12 cloves chopped garlic (about 1 head)
  • 1 (28-ounce) can crushed tomatoes
  • ⅓ cup semisweet chocolate chips
  1. In a large bowl, mix the flour, cornmeal, 1½ tablespoons of the salt, and pepper together with a whisk until thoroughly combined. In batches, dredge the beef in the flour mixture by dropping handfuls in the bowl, tossing the pieces to coat, and then tossing them from hand to hand to shake off excess dredge. Reserve.
  2. Pour the beef broth into a large saucepan and bring to a boil over medium-high heat. Stem and seed the chilies, and tear them (as best you can—the chipotles, depending on how they were dried, may resist such treatment!) into flat pieces. Pour six tablespoons of the oil into a very large (8 – 12 quart) heavy-bottomed pot over medium-high heat and when it shimmers, toast the chilies in the oil until fragrant—about 15 seconds per side—and transfer them to the hot beef broth, submerging them beneath the surface. When all the chilies are in the broth, cut the heat on the broth and let stand about 10 minutes.
  3. Turn the heat under the pot to high, and brown the beef in batches, taking care not to crowd the pieces in the pan and adding oil by tablespoons if the bottom of the pot becomes dry.
  4. Once all the beef is browned, reduce the heat to medium and add the onions, garlic, and 1½ teaspoons salt, stirring them in the pan until they become fragrant, softened and translucent (but not brown), about 6 minutes. Pour two-thirds of the chili-soaking liquid into the pan, scraping up any browned bits from the bottom.
  5. Transfer the remaining chili-soaking liquid, chilies, and the remaining teaspoon of salt to a food processor and process to a smooth puree. Transfer the puree to the pot, and add the crushed tomatoes. Add the beef, stir to combine, and when it returns to a simmer, continue to cook over very low heat at the barest simmer, stirring every 15 minutes or so, for 2 hours.
  6. Stir in the chocolate chips until thoroughly melted and incorporated and continue to cook until the beef is very tender, about 30 minutes to an hour more.
  7. Serve hot, in wide bowls, with accompaniments.
Recipe by StyleBlueprint at