Beef chili con carne
No beans, which is not a substitution here — the Texas original never had them, and what thickens the pot is dried chiles blended to a paste and two hours of reduction.
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Ingredients
For the whole dish · serves 8
- Ground beef, 20% fat3¼ lb
- Canned diced tomatoes14 oz
- Dried ancho chiles1¼ oz
- Onion5½ oz
- Lard1¼ oz
- Ground cumin and dried oreganotwo tablespoons and one
- Garlic clovessix, crushed
- Dark chocolate, unsweeteneda square, at the end
- Sour cream and scallionsto serve
- Sea saltto taste
Served with
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+5g net · 144 kcal · 15 min · together 13g net, 634 kcal
Method
6 steps · 150 minutes
- Toast the ancho chiles in a dry pan for 30 seconds a side, soak them in hot water 20 minutes, then blend them smooth.
- Brown the beef in batches in the lard, hard, and do not stir it about. Gray beef makes gray chili and nothing later fixes it.
- Onion and garlic in the rendered fat, then the dry spices for 30 seconds before any liquid.
- Chile paste and tomatoes in, beef back, and simmer uncovered for two hours. Uncovered is the point — this thickens by evaporating.
- The square of unsweetened chocolate goes in for the last 10 minutes. It is not for sweetness; it rounds off the edge the chiles leave.
- Better the next day, and better again the day after. Sour cream and scallion at the table.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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