Tyler's Texas Chili
Tyler's Texas Chili is a robust and flavorful beef chili, slow-cooked to perfection. It features toasted dried chiles and whole spices, creating a complex aromatic base. Beef chuck is simmered with onions, garlic, chipotle, and tomatoes, then enriched with masa harina and Mexican chocolate for a signature depth and silky texture, offering a hearty and authentic taste of the Southwest.
Equipment
- 1 Small skillet For toasting spices
- 1 Spice Grinder or Food Processor For pulverizing toasted spices
- 1 Large Heavy-Bottomed Casserole Dutch oven highly recommended for even heat distribution
- 1 Sturdy Wooden Spoon or Spatula For stirring and scraping fond
- 2 Forks For shredding cooked 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 relies on building deep layers of flavor. Toasting the dried chiles and whole spices until fragrant is crucial; this awakens their volatile oils, intensifying their aroma and taste. Ensure your beef chuck is thoroughly browned on all sides before adding liquids; this creates a rich 'fond' at the bottom of the pot, adding immense umami. Do not rush the long simmer; it allows the beef to become fork-tender and the flavors to meld. The inclusion of masa harina not only thickens but also adds a subtle, corn-based flavor, while Mexican chocolate provides a complex, savory depth that balances the heat. Always taste and adjust seasoning before serving, as the flavors develop during cooking.