Texas Chili
Directions
- 1Remove the seeds from the chiles by pulling off the stem and gently ripping open the chile to scrape out all the seeds.
- 2Remove the seeds from the chiles by pulling off the stem and gently ripping open the chile to scrape out all the seeds.
- 3Remove the seeds from the chiles by pulling off the stem and gently ripping open the chile to scrape out all the seeds.
- 4Toast the chiles in a large cast iron or carbon steel pan over medium heat for two to three minutes on each side.
- 5Toast the chiles in a large cast iron or carbon steel pan over medium heat for two to three minutes on each side.
- 6Toast the chiles in a large cast iron or carbon steel pan over medium heat for two to three minutes on each side.
- 7Completely cover the toasted chiles with water, making sure they are submerged. Simmer them over low heat for about 30 minutes to soften them.
- 8Completely cover the toasted chiles with water, making sure they are submerged. Simmer them over low heat for about 30 minutes to soften them.
- 9Completely cover the toasted chiles with water, making sure they are submerged. Simmer them over low heat for about 30 minutes to soften them.
- 10Dice five strips of thick-cut bacon.
- 11Dice five strips of thick-cut bacon.
- 12Dice five strips of thick-cut bacon.
- 13In a large two gallon dutch oven pot over medium heat, add the diced bacon and sauté for two to three minutes until lightly browned.
- 14In a large two gallon dutch oven pot over medium heat, add the diced bacon and sauté for two to three minutes until lightly browned.
- 15In a large two gallon dutch oven pot over medium heat, add the diced bacon and sauté for two to three minutes until lightly browned.
- 16Cut the chuck roast into one-inch cubes, trim any stringy fat, and season generously with four teaspoons of coarse salt and one to one and a half teaspoons of freshly cracked pepper.
- 17Cut the chuck roast into one-inch cubes, trim any stringy fat, and season generously with four teaspoons of coarse salt and one to one and a half teaspoons of freshly cracked pepper.
- 18Cut the chuck roast into one-inch cubes, trim any stringy fat, and season generously with four teaspoons of coarse salt and one to one and a half teaspoons of freshly cracked pepper.
- 19Sear the beef in two batches in the dutch oven pot over high heat for three to four minutes on each side, until well browned.
- 20Sear the beef in two batches in the dutch oven pot over high heat for three to four minutes on each side, until well browned.
- 21Sear the beef in two batches in the dutch oven pot over high heat for three to four minutes on each side, until well browned.
- 22Add the small diced onions to the pot and sauté for five minutes until lightly browned.
- 23Add the small diced onions to the pot and sauté for five minutes until lightly browned.
- 24Add the small diced onions to the pot and sauté for five minutes until lightly browned.
- 25Add the minced garlic and cook just until fragrant (about 30-45 seconds).
- 26Add the minced garlic and cook just until fragrant (about 30-45 seconds).
- 27Add the minced garlic and cook just until fragrant (about 30-45 seconds).
- 28Add three tablespoons of tomato paste and cook for three to four minutes to deepen umami flavor and add acidity.
- 29Add three tablespoons of tomato paste and cook for three to four minutes to deepen umami flavor and add acidity.
- 30Add three tablespoons of tomato paste and cook for three to four minutes to deepen umami flavor and add acidity.
- 31Drain the chiles of the water and give them a quick rinse under cold water.
- 32Drain the chiles of the water and give them a quick rinse under cold water.
- 33Drain the chiles of the water and give them a quick rinse under cold water.
- 34Transfer the chiles to a blender with two chipotle peppers in adobo sauce and two cups of beef stock. Blend until perfectly smooth.
- 35Transfer the chiles to a blender with two chipotle peppers in adobo sauce and two cups of beef stock. Blend until perfectly smooth.
- 36Transfer the chiles to a blender with two chipotle peppers in adobo sauce and two cups of beef stock. Blend until perfectly smooth.
- 37Add about a fourth of the blended chili mixture to the dutch oven pot and cook for two to three minutes to concentrate and deepen the flavors.
- 38Add about a fourth of the blended chili mixture to the dutch oven pot and cook for two to three minutes to concentrate and deepen the flavors.
- 39Add about a fourth of the blended chili mixture to the dutch oven pot and cook for two to three minutes to concentrate and deepen the flavors.
- 40Add back in the seared beef, one cup of strong brewed coffee, half the crispy bacon lardons, and one bottle of pilsner beer to the dutch oven pot.
- 41Add back in the seared beef, one cup of strong brewed coffee, half the crispy bacon lardons, and one bottle of pilsner beer to the dutch oven pot.
- 42Add back in the seared beef, one cup of strong brewed coffee, half the crispy bacon lardons, and one bottle of pilsner beer to the dutch oven pot.
- 43Add two cups of beef stock and eight ounces of tomato puree.
- 44Add two cups of beef stock and eight ounces of tomato puree.
- 45Add two cups of beef stock and eight ounces of tomato puree.
- 46Add the remaining chili sauce and give it a quick swish with water before pouring it into the pot.
- 47Add the remaining chili sauce and give it a quick swish with water before pouring it into the pot.
- 48Add the remaining chili sauce and give it a quick swish with water before pouring it into the pot.
- 49In a medium-sized sauté pan, toast four to five all-spice berries, one cinnamon stick, five to six cloves, two teaspoons of coriander seeds, and three tablespoons of cumin seeds over medium heat for three to four minutes.
- 50In a medium-sized sauté pan, toast four to five all-spice berries, one cinnamon stick, five to six cloves, two teaspoons of coriander seeds, and three tablespoons of cumin seeds over medium heat for three to four minutes.
- 51In a medium-sized sauté pan, toast four to five all-spice berries, one cinnamon stick, five to six cloves, two teaspoons of coriander seeds, and three tablespoons of cumin seeds over medium heat for three to four minutes.
- 52Grind the toasted spices in a spice grinder or mortar and pestle until smooth.
- 53Grind the toasted spices in a spice grinder or mortar and pestle until smooth.
- 54Grind the toasted spices in a spice grinder or mortar and pestle until smooth.
- 55Add the ground spices and two tablespoons of oregano to the chili. Stir and taste.
- 56Add the ground spices and two tablespoons of oregano to the chili. Stir and taste.
- 57Add the ground spices and two tablespoons of oregano to the chili. Stir and taste.
- 58Turn the heat to low, add a lid, and simmer for two to three hours. After one hour, check and adjust seasonings as needed. Leave the lid off for the last 30 minutes to reduce and concentrate flavors.
- 59Turn the heat to low, add a lid, and simmer for two to three hours. After one hour, check and adjust seasonings as needed. Leave the lid off for the last 30 minutes to reduce and concentrate flavors.
- 60Turn the heat to low, add a lid, and simmer for two to three hours. After one hour, check and adjust seasonings as needed. Leave the lid off for the last 30 minutes to reduce and concentrate flavors.
- 61Thicken the chili by pouring one to one and a half cups of the liquid in a separate bowl, adding one-third cup of masa harina and whisking until thickened. Add to the chili.
- 62Thicken the chili by pouring one to one and a half cups of the liquid in a separate bowl, adding one-third cup of masa harina and whisking until thickened. Add to the chili.
- 63Thicken the chili by pouring one to one and a half cups of the liquid in a separate bowl, adding one-third cup of masa harina and whisking until thickened. Add to the chili.
- 64Add one to two tablespoons of apple cider vinegar and one ounce of bittersweet chocolate to the chili.
- 65Add one to two tablespoons of apple cider vinegar and one ounce of bittersweet chocolate to the chili.
- 66Add one to two tablespoons of apple cider vinegar and one ounce of bittersweet chocolate to the chili.
- 67Serve the chili with toppings of your choice, such as cotija cheese, cilantro, green onions, and crispy bacon.
- 68Serve the chili with toppings of your choice, such as cotija cheese, cilantro, green onions, and crispy bacon.
- 69Serve the chili with toppings of your choice, such as cotija cheese, cilantro, green onions, and crispy bacon.
Ingredients
- 6 dried ancho chiles
- 6 dried ancho chiles
- 6 dried ancho chiles
- 3 dried guajillo chiles
- 3 dried guajillo chiles
- 3 dried guajillo chiles
- 1 dried Chile de arbol
- 1 dried Chile de arbol
- 1 dried Chile de arbol
- 6 slices thick-cut bacon
- 6 slices thick-cut bacon
- 6 slices thick-cut bacon
- 5 pounds chuck roast
- 5 pounds chuck roast
- 5 pounds chuck roast
- 2 peeled small-diced yellow onions
- 2 peeled small-diced yellow onions
- 2 peeled small-diced yellow onions
- 2 chipotle peppers in adobo sauce
- 2 chipotle peppers in adobo sauce
- 2 chipotle peppers in adobo sauce
- 8 finely minced garlic cloves
- 8 finely minced garlic cloves
- 8 finely minced garlic cloves
- 3 tablespoons tomato paste
- 3 tablespoons tomato paste
- 3 tablespoons tomato paste
- 8 ounces strong brewed coffee
- 8 ounces strong brewed coffee
- 8 ounces strong brewed coffee
- 12 ounces pilsner beer
- 12 ounces pilsner beer
- 12 ounces pilsner beer
- 4 cups beef stock
- 4 cups beef stock
- 4 cups beef stock
- 1 cup tomato puree
- 1 cup tomato puree
- 1 cup tomato puree
- 5 all-spice berries
- 5 all-spice berries
- 5 all-spice berries
- 3 tablespoons cumin seeds
- 3 tablespoons cumin seeds
- 3 tablespoons cumin seeds
- 1 stick of cinnamon
- 1 stick of cinnamon
- 1 stick of cinnamon
- 2 teaspoons coriander seeds
- 2 teaspoons coriander seeds
- 2 teaspoons coriander seeds
- 5 cloves
- 5 cloves
- 5 cloves
- 2 tablespoons oregano
- 2 tablespoons oregano
- 2 tablespoons oregano
- 0.33 cup masa harina
- 0.33 cup masa harina
- 0.33 cup masa harina
- 1 tablespoon apple cider vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon apple cider vinegar
- 1 ounce bittersweet chocolate
- 1 ounce bittersweet chocolate
- 1 ounce bittersweet chocolate
- 4 teaspoons coarse salt
- 4 teaspoons coarse salt
- 4 teaspoons coarse salt
- 1.5 teaspoons pepper
- 1.5 teaspoons pepper
- 1.5 teaspoons pepper
Equipment
knifecutting boardcast iron pan or carbon steel panspatula or spoontwo gallon dutch oven potblenderspice grinder or mortar and pestlewhisk