TEXAS CHILE CON CARNE

Serves 6

Blogger Kelly Yandell says that she always used chili powder in her chili, until she was inspired by a recipe in Wild About Chili (out of print) by former Dallas Morning News food editor Dotty Griffith. The recipe used whole dried chiles.

3 dried ancho chiles

3 dried de árbol chiles

1 dried Japonés chile

3 jalapeños, stems and seeds removed (wear rubber gloves)

2 heaping teaspoons ground cumin

4 cloves garlic, peeled

1 (28-ounce) can whole tomatoes, with juice

1 onion, quartered

1 teaspoon dried oregano, preferably Mexican

2 teaspoons salt

3 to 3 1/2 pounds sirloin tips, coarsely ground for chili

1/4 cup masa

Shredded cheddar cheese and chopped onions for garnish (optional)

To prepare the dried chiles: Wearing rubber gloves, cut each of them open and discard the seeds and any membranes that are easily removed. Place the chiles in a small pan with just enough water to cover them. Over medium heat, simmer the chiles and water for 15 minutes. Remove the chiles from the water, reserving the water, and transfer to a food processor.

Add the jalapeños, cumin, garlic, tomatoes (with their juice), onion, oregano and salt to the food processor. Process until smooth.

In a large stockpot, combine the meat and the tomato-chile purée. Add just enough water (not the reserved chile water) to cover the meat, and bring to a simmer over medium heat. Cover the pot and cook for 1 1/2 hours. If necessary, add more water, just enough to keep the meat covered.

After 1 1/2 hours, skim off any excess fat with a large, flat spoon and discard. Mix the masa with enough water to make a smooth paste. Slowly add the mixture to the chili while stirring. Simmer the chili over very low heat for another 30 minutes, stirring occasionally.

Taste the chili and season as necessary with salt and the reserved chile water. Serve with shredded cheddar cheese and onions if desired.

Notes : If you are unable to monitor the chili closely, this recipe can be cooked on a slow braise in the oven. Preheat the oven to 225 degrees Fahreinheit and cook for 2 hours before adding the masa paste. After adding the masa, return the chili to the oven for another 30 minutes.

Per serving: 469 calories (30 percent fat), 15 g fat (4 g saturated fat), 106 mg cholesterol, 1,107 mg sodium, 5 g fiber, 23 g carbohydrates, 57 g protein

Source: “Edible Dallas & Fort Worth: The Cookbook” (Sterling Epicure, $19.95). First published in The Dallas Morning News on Feb. 13, 2013.