Texas Chili Recipe

🧂 Ingredients

• 3 ancho peppers
• 3 pasilla peppers
• 3 New Mexican dried peppers

  See my NOTES above on the dried pepper choices – I prefer a variety
• 2.5 pounds beef chuck

  cut into bite-sized cubes
• 2 teaspoons cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 medium white onion

  chopped
• 3 jalapeno peppers

  chopped
• 2 serrano peppers

  chopped (optional for extra heat – use extra jalapenos for milder)
• 4 cloves garlic

  chopped
• 2 cups beef stock

  or use a dark beer
• 2.5 cups water

  + more as needed (or use chicken or beef stock, or beer)
• 2 tablespoons masa harina

  corn flour, for thickening, if desired
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire
• FOR SERVING:

  Chopped onion, spicy chili flakes, freshly chopped cilantro, lime wedges, crema or sour cream, Fritos or tortilla chips, whatever else you desire

Instructions

• 1 Start your chili paste first by lightly toasting the dried peppers in a dry pan
  about a minute or 2 per side. This will help to release the oils.
• 2 Remove from heat and cool enough to handle. Remove the stems and pour out the
  seeds.
• 3 Soak the peppers in hot water for 20 minutes, or until they are nice and soft.
• 4 Add them to a food processor with 1/2 to 1 cup of the soaking water and a bit of
  salt to taste. Process until nice and smooth. Set aside for now.
• 5 Add the cubed beef to a large bowl and toss with the cumin and a bit of salt and
  pepper. Make sure everything is nice and coated.
• 6 Heat 1 tablespoon oil in a large pot and add the seasoned beef. Cook 6-7
  minutes, searing the beef all over. Remove the beef and set aside.
• 7 Add the remaining olive oil along with the jalapenos, serranos and onion. Cook
  them down about 5 minutes.
• 8 Add the garlic and stir. Cook another minute.
• 9 Return the beef to the pot and stir in the reserved chili paste. Cook it for 2-3
  minutes to let the flavor develop a bit.
• 10 Stir in the beef broth (or beer), 2 cups of water, brown sugar, Worcestershire,
  and masa and bring to a quick boil. If you are using the optional additions (see
  my NOTES above), add them in now.
• 11 Reduce the heat, cover and simmer for about 2 hours, or until the beef is very
  tender. It could take longer if you are using tougher cuts of beef (see NOTES
  above). Give it a stir once every 30 minutes or so. If it becomes too thick, add
  in a ¼ cup of water and stir. Thicken with more masa.
• 12 Serve with your favorite fixins!

Nutrition Info