Chili Con Carne Sauce (Maudie's)
Here is your old-school chili con carne sauce, courtesy of Maudie's Tex-Mex in Austin. It combines ground beef, spices, water and cornstarch. A great sauce for enchiladas or chile rellanos.
This recipe is from the excellent cookbook, Austin Chef's Table: Extraordinary Recipes from the Texas Capital.
- Before heating, place the ground beef in a saucepan and add one cup of water. Stir until combined. Bring the mixture to a boil, then lower the heat to a simmer over medium-low heat. With a wooden spoon, stir the mixture, breaking up all the chunks of ground beef. Simmer until cooks, about 8 to 10 minutes.
- In a bowl, combine the chili powder, paprika, granulated garlic powder, cumin, salt and black pepper. Set aside.
- Add 2 cups of water to the saucepan and bring up to a boil. Add the dry spice mixture and reduce the heat to medium-low. Simmer for 8 to 10 minutes.
- Place the cornstarch in a small mixing bowl. Add one cup of cold water so it dissolves. Slowly pour the mixture into the chili and stir. Simmer for 4 additional minutes.
- Pour over enchiladas or chile rellanos. Makes three cups of sauce, enough for a dozen enchiladas.
Note: Pour this sauce over Tex-Mex Cheese Enchiladas.
Ready in: 1 Hr