Here is your old-school chili con carne sauce, courtesy of Maudie’s Tex-Mex in Austin. When I lived in Austin, invariably someone would want to have lunch at Maudie’s every month or so. They are an Austin Tex0Mex mainstay.
This recipe combines ground beef, spices, water and cornstarch. It’s a great sauce for enchiladas or chile rellanos. Use this sauce on our Chile con Carne Enchiladas recipe. It’s perfect!
This recipe is from the excellent cookbook, Austin Chef’s Table: Extraordinary Recipes from the Texas Capital.
Ingredients
- 8 ounces of ground beef
- 2 tablespoons dark chili powder
- 2 teaspoons paprika
- 1 1/2 granulated garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 1/2 teaspoons salt
- 2 tablespoons cornstarch
Instructions
- 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.
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Pour this sauce over Tex-Mex Cheese Enchiladas.