Texas Chili

Ingredients

• 3 ancho peppers (Dried; stemmed and seeded after toasting)
• 3 pasilla peppers (Dried; stemmed and seeded after toasting)
• 3 New Mexican dried peppers (Stemmed and seeded after toasting)
• 2.5 lb beef chuck (Cut into bite-sized cubes)
• 2 tsp cumin
• salt and pepper (To taste; add a pinch of salt to the chili paste and season the beef)
• 2 tbsp olive oil (Divided; 1 tablespoon for searing and 1 tablespoon for the aromatics)
• 1 medium white onion (Chopped)
• 3 jalapeño peppers (Chopped; use extra jalapeños instead of serranos for milder chili)
• 2 serrano peppers (Chopped; optional for extra heat)
• 4 cloves garlic (Chopped)
• 2 cups beef stock
• 2 cups water (The ingredient list states 1/2 cup, while the instructions specify 2 cups; use 2 cups as directed, plus more if needed)
• 2 tbsp masa harina (Corn flour; optional, for thickening, mixed with a little water before adding)
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• chopped onion (Optional, for serving)
• spicy chili flakes (Optional, for serving)
• fresh cilantro (Chopped; optional, for serving)
• lime wedges (Optional, for serving)
• crema or sour cream (Optional, for serving)
• Fritos or tortilla chips (Optional, for serving)

Steps

1. 1

   Lightly toast the dried ancho, pasilla, and New Mexican peppers in a dry pan for about 1 to 2 minutes per side, watching carefully so they become fragrant and lightly toasted rather than burnt. Remove them from the heat and let them cool enough to handle.

2. 2

   Remove and discard the pepper stems and seeds. Soak the toasted peppers in hot water for about 20 minutes, or until softened.

3. 3

   Transfer the softened peppers to a food processor with 1/2 to 1 cup of the soaking water and a pinch of salt. Process until smooth, adding more soaking water if needed, then set the chili paste aside.

4. 4

   Place the beef cubes in a large bowl. Add the cumin, salt, and pepper, and toss until the beef is evenly coated.

5. 5

   Heat 1 tablespoon of the olive oil in a large heavy-bottomed pot over medium-high heat. Add the seasoned beef and sear for 6 to 7 minutes, turning as needed to brown all sides. Avoid crowding the pot so the beef sears instead of steaming.

6. 6

   Remove the browned beef from the pot and set it aside.

7. 7

   Add the remaining 1 tablespoon olive oil to the pot. Add the chopped onion, jalapeños, and serrano peppers if using. Cook, stirring occasionally, for about 5 minutes, until softened and fragrant.

8. 8

   Add the chopped garlic and cook for 1 additional minute, until fragrant, taking care not to burn it.

9. 9

   Return the seared beef to the pot. Stir in the prepared chili paste and cook for 2 to 3 minutes to deepen the flavors.

10. 10

    Pour in the beef stock and 2 cups of water. Add the brown sugar and Worcestershire sauce, and stir to combine.

11. 11

    Bring the chili to a low simmer. Cover the pot and cook over low heat for at least 2 hours, stirring occasionally. If the chili becomes too thick, add more water or stock as needed.

12. 12

    If a thicker chili is desired, mix the masa harina with a little water until smooth. Whisk the mixture into the chili toward the end of cooking.

13. 13

    Taste the finished chili and adjust the salt, heat, or sweetness as desired. Serve with optional chopped onion, chili flakes, cilantro, lime wedges, crema or sour cream, and Fritos or tortilla chips.

Notes

The structured ingredient list states 1/2 cup water, but its instructions and the body directions specify 2 cups water; this extraction follows the 2-cup instruction. Add more water or stock during simmering if needed. Serranos are optional; use extra jalapeños for a milder chili.

Nutrition per serving

• main
• soup
• stew
• beef
• slow-cooked
• gluten-free
• dairy-free
• spicy