Texas-Style Chili

Name: Texas-Style Chili
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.4 kg boneless beef chuck roast, cut into 2.5 cm cubes; 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons vegetable oil; 4 whole dried ancho chiles, stemmed and seeded; 3 whole dried guajillo chiles, stemmed and seeded; 2 whole dried árbol chiles, stemmed and seeded; 1 large yellow onion, finely chopped; 6 cloves garlic cloves, minced; 2 tablespoons ground cumin; 2 teaspoons dried Mexican oregano; 1 teaspoon ground coriander; 750 ml beef stock; 120 ml strong brewed coffee; 2 tablespoons apple cider vinegar; 2 tablespoons masa harina; 3 tablespoons water

This bold Texas-style chili is built around tender cubes of beef, toasted dried chiles, garlic, and warm spices rather than beans or tomatoes-heavy sauce. Slow simmering develops a rich, smoky gravy…

Ingredients

1.4 kg boneless beef chuck roast, cut into 2.5 cm cubes
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
4 whole dried ancho chiles, stemmed and seeded
3 whole dried guajillo chiles, stemmed and seeded
2 whole dried árbol chiles, stemmed and seeded
1 large yellow onion, finely chopped
6 cloves garlic cloves, minced
2 tablespoons ground cumin
2 teaspoons dried Mexican oregano
1 teaspoon ground coriander
750 ml beef stock
120 ml strong brewed coffee
2 tablespoons apple cider vinegar
2 tablespoons masa harina
3 tablespoons water

Instructions

Place the ancho, guajillo, and árbol chiles in a dry Dutch oven or skillet over medium heat. Toast for 30 to 45 seconds per side until fragrant, taking care not to scorch them.
Transfer the toasted chiles to a bowl, cover with boiling water, and soak for 20 minutes. Drain, reserving 250 ml of the soaking liquid, then blend the chiles with the reserved liquid until smooth.
Pat the beef dry and season it with the salt and black pepper. Heat the oil in a large Dutch oven over medium-high heat and brown the beef in batches, turning to sear several sides. Transfer the browned beef to a plate.
Reduce the heat to medium. Add the onion to the pot and cook for 5 to 7 minutes until softened and lightly browned. Stir in the garlic, cumin, oregano, and coriander, and cook for 1 minute.
Pour in the blended chile purée and scrape up any browned bits from the bottom of the pot. Return the beef and any accumulated juices to the pot, then add the beef stock and coffee.
Bring the chili to a gentle simmer, then partially cover and cook over low heat for 2 to 2 1/2 hours, stirring occasionally, until the beef is fork-tender and the sauce is thick and dark.
Whisk the masa harina with the water to make a smooth slurry. Stir it into the chili and simmer uncovered for 10 minutes to thicken. Stir in the apple cider vinegar, taste, and adjust the salt if needed.
Rest the chili for 15 minutes before serving. Serve hot on its own or with optional traditional accompaniments such as chopped white onion, grated cheddar, or saltine crackers.

Watch the Texas-Style Chili cooking video

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