Texas Chili
ID: c8809491...
An authentic, beanless Texas-style chili featuring slow-cooked chunks of beef chuck roast in a rich, complex sauce made from toasted dried chiles, coffee, beer, chocolate, and freshly ground spices.
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🍳 Cooking Flow
Deseed, toast, simmer, and blend the dried chiles with chipotles and beef stock to make a smooth chile paste. → Cook thick-cut bacon to render the fat, then sear the cubed chuck roast in the bacon fat in batches until well-browned. → Sauté onions, garlic, and tomato paste, then add a portion of the chile paste to concentrate flavors. → Combine the meat with coffee, beer, beef stock, tomato puree, the rest of the chile paste, and freshly toasted and ground spices, then simmer for 2 to 3 hours. → Thicken the chili with a masa harina slurry, balance the acidity with apple cider vinegar and bittersweet chocolate, and serve with desired toppings.
Cooking Steps
Brief Cooking Order
Deseed, toast, simmer, and blend the dried chiles with chipotles and beef stock to make a smooth chile paste. → Cook thick-cut bacon to render the fat, then sear the cubed chuck roast in the bacon fat in batches until well-browned. → Sauté onions, garlic, and tomato paste, then add a portion of the chile paste to concentrate flavors. → Combine the meat with coffee, beer, beef stock, tomato puree, the rest of the chile paste, and freshly toasted and ground spices, then simmer for 2 to 3 hours. → Thicken the chili with a masa harina slurry, balance the acidity with apple cider vinegar and bittersweet chocolate, and serve with desired toppings.
Introduction
An authentic, beanless Texas-style chili featuring slow-cooked chunks of beef chuck roast in a rich, complex sauce made from toasted dried chiles, coffee, beer, chocolate, and freshly ground spices.
Step 1
Prepare the dried chiles by pulling off the stems, gently ripping them open, and scraping out all of the seeds.
Step 2
In a dry cast iron or carbon steel pan over medium heat, toast the deseeded chiles by pressing them down for a few seconds on each side for about 2 to 3 minutes until highly aromatic.
Step 3
Cover the toasted chiles completely with water and simmer over low heat for about 30 minutes to soften. Once softened, drain the bitter soaking water and rinse the chiles under cold water.
Step 4
Thinly slice 5 strips of thick-cut bacon. Sauté the bacon in a large Dutch oven over medium heat for 2 to 3 minutes, then reduce the heat to low and cook for 7 to 8 more minutes until crispy. Set the crispy bacon aside and drain off about half of the rendered fat.
Step 5
Cut 5 pounds of chuck roast into 1-inch cubes, trimming any stringy fat. Spread the meat on a sheet tray and season generously with coarse salt and freshly cracked black pepper, mixing to ensure all sides are coated.
Ingredients List
Important Notes
Do not put beans directly into Texas chili; authentic Texas chili is beanless, but beans can be served on the side.
Searing the beef in batches ensures that the meat gets a good brown crust (Maillard reaction) rather than steaming in its own juices.
Discard the water used to simmer the dried chiles because it can carry a bitter taste; rinsing the reconstituted chiles helps yield a cleaner sauce.
Finishing with a small amount of bittersweet chocolate adds deep complexity and cuts down the sharp acidity from tomatoes and chiles.
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