How to Make Texas Chili Without Beans or Tomatoes
Recipe Overview
Overview
This Texas Chili recipe is a delightful exploration of flavors, showcasing the heartiness of meat combined with the smokiness of dried chilies. The absence of beans and tomatoes allows the rich flavors of the meat and spices to shine through, creating a dish that is both satisfying and comforting. The use of ancho and guajillo chilies adds depth, while the masa harina thickens the chili to a perfect consistency.
As you prepare this dish, the process of toasting the chilies and blending them into a paste is crucial for developing the chili’s signature flavor. The careful selection of spices, including cumin and cinnamon, brings an earthy warmth that complements the smokiness of the chilies. The addition of beer not only enhances the flavor but also adds a unique twist that elevates the dish.
The final result is a thick, rich chili that is perfect for gatherings or a cozy night in. Topping it with fresh ingredients like chopped onions and a dollop of sour cream balances the richness, making each bite a delightful experience. This Texas Chili is sure to impress anyone looking for a hearty meal that stays true to its roots.
Recipe Details
Steps & Tips
Select a variety of dried chilies, including ancho and guajillo.
Tip: Remove the stem and seeds from dried chilies to reduce heat without losing flavor.
Cook the dried chilies in a skillet to release their flavors.
Add the toasted chilies to a bowl and pour boiling water over them to steep for 20-30 minutes.
Cube the chuck roast into bite-sized pieces and trim excess fat.
Season the cubed meat with salt and pepper.
Tip: Use a hearty cut of meat like chuck roast for better tenderness during slow cooking.
Heat a heavy Dutch oven and add neutral oil.
Brown the meat in batches, letting it go undisturbed for a few minutes.
Tip: Keep your pan hot to avoid steaming the meat; you want it to brown.
Add chopped onion to the drippings in the pot and cook until soft.
Blend the softened chilies with garlic and some soaking water until smooth.
Tip: If your chili lacks flavor, you can add chili powder, but the paste should provide enough.
Add cumin, cinnamon, and the chili paste to the pot.
Dissolve masa harina in water and add it to the pot.
Tip: Dissolve masa harina in water before adding it to prevent clumps.
Pour in beer as part of the liquid.
Add beef broth and bay leaves to the pot.
Bring the chili to a simmer, reduce heat, and partially cover for 2-3 hours.
Tip: Add vinegar to cut through the richness of the chili.
Add brown sugar and vinegar to balance flavors.
Serve the chili topped with sour cream and chopped onions.
Tip: Top the chili with fresh cold toppings to balance the richness.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Texas Chili traditionally does not include beans or tomatoes, focusing instead on meat and dried chilies.
- •Ancho chilies provide a smoky flavor characteristic of Texas Chili.
- •Masa harina is used as a thickener in Texas Chili, giving it a unique texture.
- •Cooking the meat until browned enhances the flavor and richness of the chili.
