American · Dinner
Texas Chili con Carne
Bowl of Red (High-Protein)
Texas bowl of red built on seared beef chuck and lean ground beef braised low in a chili-paste broth of ancho, cumin and oregano. Pinto beans and masa harina thicken it. No tomato-heavy filler here. Finished with onion and cheddar, served with cornbread on the side.
$7
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
868Calories
68.2gProtein
50.4gFat
31.1gCarbs
4.6gSugar
8.6gFiber
1451mgSodium
222mgChol
21.4gSat Fat
612mgPotassium
187mgCalcium
4.2mgIron
1.8mcgVitamin B12
3.1mgVitamin C
protein-rich
high-fiber
gluten-free
high-protein
Instructions
1
Prep
Tear the stemmed ancho chilies, soak in hot beef stock 15 minutes until pliable, then blend to a smooth paste.
2
Sear
Heat beef tallow over medium-high, brown the beef chuck cubes 6 minutes until deeply crusted, then remove to a plate.
3
Saute
Add ground beef, diced onion and minced garlic over medium heat, cook 5 minutes until the beef browns and onion softens.
4
Bloom
Stir cumin, oregano and cayenne into the pot over medium heat, cook 1 minute until fragrant and the oil turns red.
5
Braise
Return the chuck with tomato paste, ancho paste, remaining beef stock and salt, simmer covered over low 2 hours until fork-tender.
6
Plate
Whisk masa harina with water, stir in with pinto beans, simmer 10 minutes until thick, then ladle out and top with grated cheddar.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef chuck
- 7 oz200g lean ground beef
- 44 dried ancho chilies
- 2 tbsp2 tbsp ground cumin
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp cayenne
- 11 small onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 8.4 oz240g canned pinto beans
- 2 tbsp2 tbsp masa harina
- 2 1/2 cups600ml beef stock, low-sodium
- 2 tbsp2 tbsp beef tallow
- 2 oz56g sharp cheddar cheese
- 1 tsp1 tsp salt
