Arizona Ranch Chili con Carne
A thick, bean-less chili built from cubed beef and a red chile sauce, reflecting the cattle-country cooking of Arizona ranch kitchens.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 26
- carbs
- 14
- protein
- 32
- calories
- 420
Instructions
- 1
Toast the dried chile pods in a dry skillet for about a minute per side. Soak them in hot water for 20 minutes.
- 2
Blend the softened chiles with a cup of their soaking liquid until smooth. Pour through a strainer to catch any skins.
- 3
Brown the cubed beef in a Dutch oven over medium-high heat in batches. Set the meat aside.
- 4
Saute the onion and garlic in the same pot until softened.
- 5
Return the beef to the pot. Stir in the strained chile puree, cumin, and oregano.
- 6
Pour in enough beef broth to cover the meat. Bring it to a simmer and cover the pot.
- 7
Simmer over low heat for 2 to 2.5 hours. Cook until the beef is fork-tender.
- 8
Whisk masa harina with a little water if you want a thicker chili. Stir it in and season with salt before serving.
Chef's tips
Straining the blended chiles removes tough skins for a smooth sauce. Simmer low and slow so the beef gets completely tender.
Storage
Refrigerate up to 4 days; freezes well up to 3 months.
Reheating
Reheat gently on the stovetop, adding a splash of broth if it has thickened too much.
Common mistakes to avoid
- •Skipping the toasting step, which weakens the chile flavor
- •Rushing the simmer, which leaves the beef tough
Serving suggestions
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