Chili con Carne
also called chili · bowl of red · Texas red · chili no beans
- Diner
- serves 6
- about 3 hr
- Stews & Braises
Three ways to read this recipe
The table
| 3 lb(1.4 kg; cut in 1/2-in dice)beef chuck | brown in a Dutch oven | soften | bloom | simmer covered 2 hr | thicken |
| 2 tspkosher salt | |||||
| 2 Tbsvegetable oil | |||||
| 1 large(chopped)yellow onion | |||||
| 6 cloves(minced)garlic | |||||
| 1/4 cup(30 g; pure ground chile, not a chili-powder blend)ancho chile powder | |||||
| 1 Tbsground cumin | |||||
| 1 tspdried oregano | |||||
| 3 cups(710 mL)beef stock | |||||
| 14 oz(400 g)crushed tomatoes | |||||
| 1 Tbscider vinegar | |||||
| 2 Tbs(20 g; slaked in a little water)masa harina | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
1brown in a Dutch oven
2soften
goes in with what step 1 made
3bloom
goes in with what step 2 made
4simmer covered 2 hr
goes in with what step 3 made
5thicken
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 2 hrtwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
4 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 3 hr.
brown in a Dutch oven
not timedfrom the start
soften
not timedfrom the start
bloom
not timedfrom the start
simmer covered 2 hr
2 hrwalk away(read off the step)from the start
thicken
not timed2 hr in
- you can walk away
- never timed
The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
You'll need Dutch oven
Goes with
See how it is written
>> title: Chili con Carne
>> category: Stews & Braises
>> tags: beef, chiles, texas, one-pot, stew
>> counters: Diner
>> aka: chili, bowl of red, Texas red, chili no beans
>> servings: 6
>> time: 3 hr
>> step.4: simmer covered 2 hr
Brown @beef chuck{3%lb}(1.4 kg; cut in 1/2-in dice), @kosher salt{2%tsp}, @vegetable oil{2%Tbs} in a #Dutch oven{}.
Soften @yellow onion{1%large}(chopped), @garlic{6%cloves}(minced) with @&(~1)browned beef{}.
Bloom @ancho chile powder{1/4%cup}(30 g; pure ground chile, not a chili-powder blend), @ground cumin{1%Tbs}, @dried oregano{1%tsp} in @&(~1)pot{}.
Simmer @&(~1)pot{} with @beef stock{3%cup}(710 mL), @crushed tomatoes{14%oz}(400 g), @cider vinegar{1%Tbs} for ~{2%hr}.
Thicken @&(~1)chili{} with @masa harina{2%Tbs}(20 g; slaked in a little water).