First Chili of the Season: Texas-Style Chili Con Carne
Our first chili of the season. Texas style, which means no beans, made with three pounds of our own grass-fed chuck roast cut small and simmered low for two hours.
We made our first chili of the season last night. Cold weather food. It was delicious.
The recipe comes from NYT Cooking: "Classic Chili Con Carne," from Texas food historian Robb Walsh, adapted by Jennifer Steinhauer. It's Texas style, which means no beans. That keeps the carbs down, which suits us.
We made one change. The recipe calls for three pounds of boneless chuck, cut into quarter-inch cubes. We used three pounds of our own grass-fed chuck roast.
Our cattle are 100% grass-fed, raised on pasture here in Greenfield, Indiana and moved to fresh grass daily. Chuck roast is a hardworking cut. Cut small and simmered low for two hours, it turns tender and rich. It's exactly the right cut for a long-simmered chili.
Toppings were simple: shredded cheese, diced white onion, and cilantro.
You can find the full recipe at NYT Cooking: Classic Chili Con Carne.
