Quick Weeknights · American
Texas-Style Red Chili con Carne
A bold, bean-free Texas-style chili that relies on a deep, savory reduction of dried chiles and high-quality beef.
Why This Works
By omitting beans and focusing on a concentrated beef reduction, the flavors achieve a meaty intensity that characterizes traditional Texan chili culture.
The Upgrade
Stir in one ounce of high-quality dark chocolate at the very end to provide a glossy sheen and hidden depth.
Chef's Secret
Michelin TechniqueSear the beef in small batches to ensure you achieve a proper crust rather than steaming the meat in its own juices.
Ingredients
Total time including resting: 45 min
Directions
Brown the ground beef in a large Dutch oven over high heat until well-seared and deep brown.
Toast the cumin seeds and minced garlic in the rendered fat until fragrant, about 1 minute.
Stir in the tomato paste and ancho chile powder, cooking for 2 minutes to toast the spices.
Pour in the beef bone broth and add the brown sugar, scraping up all the browned bits from the bottom.
Simmer uncovered over medium heat for 25 minutes until the liquid reduces to a thick, clinging sauce.
Adjust seasoning with salt and pepper to taste before serving in shallow bowls.
Wine Pairing
Zinfandel
Red Wine
The BottleRidge Vineyards Three Valleys Zinfandel
Zinfandel's bold, jammy fruit and spice notes are the perfect match for a deep, smoky chili reduction. It provides enough intensity to stand up to the heavy seasoning of the meat.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Cornbread Muffins
Sweet, crumbly cornbread is the classic partner for balancing the heat of red chili.
Ingredients
Directions
Preheat oven to 400°F and grease a 12-cup muffin tin.
Whisk cornmeal, flour, sugar, and baking powder in a large bowl.
Combine milk, melted butter, and egg in a separate vessel.
Fold wet ingredients into dry until just moistened; do not overmix.
Divide batter evenly into prepared muffin cups.
Bake for 15-18 minutes until golden and a tester comes out clean.
Side Dish
Lime-Cilantro Slaw
A fresh, mayonnaise-free slaw provides a cooling, crunchy texture to round out the heavy chili.
Ingredients
Directions
Combine cabbage and cilantro in a large chilled mixing bowl.
Whisk olive oil, lime juice, honey, salt, and pepper in a small jar to emulsify.
Pour dressing over cabbage mixture immediately before serving.
Toss thoroughly to coat all surfaces.
Adjust acidity with a squeeze of lime if necessary.
Serve chilled to ensure optimal crunch.
Member Reviews
How did it turn out?
Rate this recipe
Good, but mine came out slightly overdone — I'd shave a few minutes off.