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A TRUE, AUTHENTIC TEXAS CHILI RECIPE | HOMESICK TEXAN



A true, authentic Texas chili recipe | Homesick Texan image

Provided by Lisa Fain

Yield 8

Number Of Ingredients 22

6 anchos, seeded and stemmed
2 pasilla, seeded and stemmed
2 costeños, seeded and stemmed
2 guajillos, seeded and stemmed
4 chiles de arbol
4 pieces bacon
4 pounds chuck roast, cut into 1/4 inch cubes
1 large onion diced
6 cloves garlic, crushed
1 cup brewed coffee
1 bottle beer
2 cups water
1 tablespoon cumin
1/2 tsp cinnamon
1/2 tsp clove
1/2 tsp allspice
1 tsp coriander
1/2 tsp cayenne
2 chipotles in adobo
Salt
1/4 cup masa harina
1/3 Mexican hot chocolate tablet, grated

Steps:

  • Heat the dried chiles (anchos, pasillas, costenos, guajillos, and chiles de arbol) in a dry, cast-iron skillet on medium for a couple of minutes on each side. Turn off the heat and then add enough water to the skillet to cover the chiles, and let them soak for half an hour.
  • Meanwhile, in a large heavy pot, such as a Dutch oven, fry up your bacon. When done, remove from pan and crumble (Don’t worry if you opt to eat a slice—you deserve it!) and leave the bacon grease in the pot (it should be about 3 tablespoons). In the pot, cook your beef in the bacon grease on medium heat, a few minutes on each side until lightly browned. You will probably have to cook these in 2 batches.
  • Remove the browned beef from the pot, and add your onions. Cook on medium until clear. Add the garlic and cook for another minute. Put the beef back in the pot, and mix in the coffee, the beer, water, bacon crumbles, cumin, cinnamon, clove, allspice, coriander, and cayenne. Add salt to taste and turn the heat up to high.
  • Your soaking chiles should be soft by now. Drain and rinse, discarding the soaking water (it will be bitter) and place them in a blender along with the canned chipotle chiles and one cup of fresh water. Puree until nice and smooth and then add the chile puree to the chili pot.
  • When chili begins to boil, turn heat down to low and let simmer for five hours, stirring occasionally. Taste it once an hour, and if the flavors are too muted, feel free to add more of any of the spices. Also, it starts to get too dry, add more liquid (your choice!).
  • After 5 hours, take a Mexican hot chocolate disc, and finely grate 1/3 of it into the pot. Scoop out 1 cup of broth and add the masa harina. Mix it well and then reincorporate it back into the pot. Stir until chili is thickened.
  • Let the chili simmer for another half hour or so. Taste and adjust seasonings. When done, serve with cheddar, onions and tortillas.

A TRUE, AUTHENTIC TEXAS CHILI RECIPE | HOMESICK TEXAN



A true, authentic Texas chili recipe | Homesick Texan image

Provided by Lisa Fain

Yield 8

Number Of Ingredients 22

6 anchos, seeded and stemmed
2 pasilla, seeded and stemmed
2 costeños, seeded and stemmed
2 guajillos, seeded and stemmed
4 chiles de arbol
4 pieces bacon
4 pounds chuck roast, cut into 1/4 inch cubes
1 large onion diced
6 cloves garlic, crushed
1 cup brewed coffee
1 bottle beer
2 cups water
1 tablespoon cumin
1/2 tsp cinnamon
1/2 tsp clove
1/2 tsp allspice
1 tsp coriander
1/2 tsp cayenne
2 chipotles in adobo
Salt
1/4 cup masa harina
1/3 Mexican hot chocolate tablet, grated

Steps:

  • Heat the dried chiles (anchos, pasillas, costenos, guajillos, and chiles de arbol) in a dry, cast-iron skillet on medium for a couple of minutes on each side. Turn off the heat and then add enough water to the skillet to cover the chiles, and let them soak for half an hour.
  • Meanwhile, in a large heavy pot, such as a Dutch oven, fry up your bacon. When done, remove from pan and crumble (Don’t worry if you opt to eat a slice—you deserve it!) and leave the bacon grease in the pot (it should be about 3 tablespoons). In the pot, cook your beef in the bacon grease on medium heat, a few minutes on each side until lightly browned. You will probably have to cook these in 2 batches.
  • Remove the browned beef from the pot, and add your onions. Cook on medium until clear. Add the garlic and cook for another minute. Put the beef back in the pot, and mix in the coffee, the beer, water, bacon crumbles, cumin, cinnamon, clove, allspice, coriander, and cayenne. Add salt to taste and turn the heat up to high.
  • Your soaking chiles should be soft by now. Drain and rinse, discarding the soaking water (it will be bitter) and place them in a blender along with the canned chipotle chiles and one cup of fresh water. Puree until nice and smooth and then add the chile puree to the chili pot.
  • When chili begins to boil, turn heat down to low and let simmer for five hours, stirring occasionally. Taste it once an hour, and if the flavors are too muted, feel free to add more of any of the spices. Also, it starts to get too dry, add more liquid (your choice!).
  • After 5 hours, take a Mexican hot chocolate disc, and finely grate 1/3 of it into the pot. Scoop out 1 cup of broth and add the masa harina. Mix it well and then reincorporate it back into the pot. Stir until chili is thickened.
  • Let the chili simmer for another half hour or so. Taste and adjust seasonings. When done, serve with cheddar, onions and tortillas.

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