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Texas Chili
Texas Chili
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
220 minutes
Satisfying Texas chili with tender beef, bold smoky flavor, and just the right kick of heat.
Ingredients:
  • 2 oz. dried peppers (such as pastilla, guajillo, New Mexico chiles, and California chiles)
  • 4 cups hot water
  • 1  tablespoon chipotle pepper in adobo sauce (about 2 peppers), finely chopped
  • 1 tablespoon canola oil
  • 4 lbs. boneless beef chuck roast, trimmed ofexcess fat, cut into 3/4-in. c[2] ubes
  • 2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ cup chopped yellow onion (from 1 smallonion)
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 teaspoon ground cumin
  • 1/8 tsp. ground cinnamon
  • 1 ½ cups tap water, divided
  • 2 Tbsp. masa harina
  • 4 cups beef stock
  • 2 fresh bay leaves
  • 1 tablespoon white vinegar
  • 1 tablespoon dark brown sugar
  • sour cream, for serving
  • lime wedges, for serving
Instructions:
  • Assemble all ingredients.
  • In a large skillet over medium-low heat, toast the peppers until fragrant, about 2 to 3 minutes per side. Transfer the chiles to a bowl and cover with hot water. Let stand for 30 minutes.
  • Separate chiles from water, keeping 1/2 cup for later. Slice peppers open with a paring knife, then remove stems and seeds under running tap water.
  • In a blender, combine chiles, chipotle pepper, and the reserved 1/2 cup water. Blend until a smooth paste forms, about 15 to 30 seconds. Set aside.
  • In a large bowl, coat beef cubes evenly with salt and pepper. Sear half of the beef in a Dutch oven over medium-high heat until browned on most sides, about 3 minutes per side. Transfer to a plate and repeat with the remaining beef.
  • Sauté onions and garlic in the meat drippings in the Dutch oven until soft and translucent, for about 3 to 4 minutes. Stir in cumin and cinnamon, and cook until darkened and fragrant, for about 1 minute.
  • Stir in the spicy chili paste mixture and cook for 1 minute, continuously stirring.
  • Whisk together 1/4 cup of water and masa harina until smooth. Stir in the stock and remaining 1 1/4 cups of water until well combined.
  • Add bay leaves and the beef you set aside earlier. Simmer over medium-high heat until it thickens, about 2 hours. Stir occasionally. Finally, mix in brown sugar and vinegar.
  • Allow the dish to sit off the heat for 20 minutes, then serve warm with sour cream and lime wedges.

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