Tyler's Texas Chili
This recipe crafts a robust Texas chili, emphasizing deep flavor through toasted whole spices and slow-cooked beef chuck. Key ingredients like ancho peppers, chipotle, masa harina, and Mexican chocolate build a complex, rich profile. The beef is browned, then simmered for 1.5 hours until tender, shredded, and then thickened. Served with fresh garnishes, it's a hearty and authentic meal.
Equipment
- 1 Small skillet For toasting whole spices
- 1 Spice Mill or Food Processor For grinding toasted spices into powder
- 1 Large Heavy-Bottomed Casserole Preferably a Dutch oven for slow simmering
- 1 Slotted Spoon or Tongs For stirring and handling beef
- 1 Fork For shredding the tender beef
Ingredients
Main
- 3 dried ancho peppers stemmed and seeded
- 2 tablespoons dried oregano
- 2 tablespoons sweet paprika
- 2 tablespoons whole coriander
- 1 tablespoon cumin seed
- 1 tablespoon chili powder
- 3 tablespoons extra-virgin olive oil
- 2 onions chopped
- 3 pounds beef chuck cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 6 cloves garlic chopped
- 1 canned chipotle chile chopped
- 1/2 jalapeno pepper chopped
- 2 28-ounce cans whole tomatoes, hand crushed
- 1 cinnamon stick
- 1 teaspoon sugar
- 2 tablespoons masa harina
- 1/2 tablet Mexican chocolate about 1 1/2 ounces
- Grated queso fresco for garnish
- Cilantro leaves for garnish
- Lime wedges for garnish
Instructions
- In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
- Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.
Notes
Achieving a truly authentic Texas chili begins with the spices. Toasting them in a dry skillet before grinding awakens their aromatic oils, adding immense depth. Ensure your beef chuck is well-browned on all sides before adding liquids; this caramelization is crucial for rich flavor development. The addition of masa harina not only thickens the chili but also imparts a subtle corn flavor, while Mexican chocolate provides a nuanced, bittersweet undertone that balances the heat and acidity. Don't rush the simmering process; 1.5 hours allows the meat to become incredibly tender. Always taste and adjust seasoning at the end, as flavors intensify and meld during cooking. Using quality ingredients, especially fresh, fragrant spices, makes a significant difference.