Texas Chili: The Undisputed King of Chilies
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Recipe Overview
Overview
This Texas Chili recipe is a true celebration of bold flavors and hearty ingredients. The combination of tender beef, an array of chilies, and a touch of chocolate creates a dish that is both comforting and exciting. The process begins with toasting dried chilies to release their aromatic oils, which sets the stage for a deeply flavored chili.
The use of bacon to render fat adds an extra layer of richness, while the careful searing of the beef ensures that each piece is packed with flavor. The addition of spices like cumin and coriander, toasted to perfection, elevates the dish even further. The final touch of chocolate not only balances the acidity but also adds a unique depth that is characteristic of Texas chili.
This recipe is perfect for gatherings, especially during colder months when a warm, hearty dish is most welcome. Serve it with cornbread or your favorite toppings like cheddar cheese and jalapeños for an authentic experience. Whether you’re a chili aficionado or trying it for the first time, this Texas Chili is sure to impress with its robust flavors and satisfying texture.
Recipe Details
Steps & Tips
Remove seeds from six anchos, three guos, and one chili de arbol.
Tip: Using an assortment of chilies makes for the most delicious chili.
Lightly toast the chilies in a large cast iron or carbon steel pan over medium heat.
Tip: Toasting the chilies enhances their flavor.
Cover the toasted chilies with water and simmer over low heat for about 30 minutes.
Thickly julienne five strips of bacon and sauté in a large Dutch oven pot over medium heat for 2 to 3 minutes.
Tip: Cooking everything in rendered bacon fat adds great flavor.
Turn heat down to low and stir bacon for 7 to 8 more minutes until crispy.
Tip: Trim stringy fat from the beef as it doesn't cook down well.
Cut a 5 lb chuck roast into 1-inch cubes, trimming any stringy fat.
Season beef cubes with 4 teaspoons of coarse salt and 1 to 1.5 teaspoons of freshly cracked pepper.
Mix the beef to ensure all sides are seasoned.
Sear beef in two batches in the rendered bacon fat over high heat for 3 to 4 minutes on each side.
Tip: Sear the beef in batches to achieve a good Maillard reaction for flavor.
Small dice two large yellow onions and mince eight cloves of garlic.
Add onions to the pot, season with salt, and sauté for five minutes until lightly brown.
Turn heat to low and stir onions occasionally for 10 minutes.
Tip: Sauté onions until lightly brown for better flavor.
Drain the chilies and rinse under cold water.
Transfer chilies to a blender with two chipotles, 3 tablespoons of adobo sauce, and two cups of beef stock, then blend until smooth.
Stir in minced garlic to the onions and cook until fragrant.
Add 3 tablespoons of tomato paste to the pot and cook for 3 to 4 minutes.
Tip: Pinning the tomato paste deepens the umami flavor.
Pour in a quarter of the blended chili mixture and cook for 2 to 3 minutes.
Tip: Adding coffee to the chili is a Texas tradition that enhances flavor.
Add back in the beef, one cup of coffee, half the crispy bacon, one bottle of pilsner beer, two cups of beef stock, and 8 oz of tomato puree.
Pour in the remaining chili sauce and swish with water to add to the pot.
Season the chili with coarse salt and bring to a boil.
Toast spices in a sauté pan over medium heat for 3 to 4 minutes.
Tip: Toasting spices before adding them to the chili enhances their aroma and flavor.
Transfer toasted spices to a grinder and grind until smooth.
Turn heat to low, cover, and simmer chili for 2 to 3 hours.
Whisk together 1 to 1.5 cups of chili liquid with 1/3 cup of masa harina and add to the chili.
Tip: Adding bittersweet chocolate balances acidity and adds depth of flavor.
Tip: Chili tastes even better the next day as the flavors meld.
Scoop chili into a bowl and add desired toppings.
Finish the chili with apple cider vinegar and bittersweet chocolate.
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Texas chili is traditionally made without beans, which are considered an unwelcome addition.
- •The use of a variety of chilies enhances the flavor complexity of the chili.
- •Toasting spices before adding them to the chili can significantly enhance their flavor.
- •Adding chocolate to chili is a common practice that adds depth and richness.
