Texas Chili in Orange Bowl on Blue Horiz
Surprise your family with this Texas-style twist on a satisfying beef stew.
Photo by Karen Hermann
SERVES 8
Chili, as we have come to know and enjoy it, is an American dish with roots in San Antonio, Texas, and cannot be found in Mexico. The uniqueness of Texas chili is that it is made with chunks of beef (not ground), lots of dried, spicy peppers and does not contain beans or tomatoes. Texas chili will be a much thicker consistency than regular chili—more like a stew.
8 dried guajillo chiles, stems and seeds removed
1 dried arbole chile, stems and seeds removed
1 tablespoon cumin seeds
1 tablespoon whole coriander seeds
5 cups beef stock
4 chipotle peppers in adobo sauce, chopped
2 tablespoons olive oil, more if needed
4 pounds boneless chuck roast, excess fat removed, cut into 1½-inch cubes
2 onions, chopped
2 jalapenos, seeded and chopped
6 garlic cloves, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon dark brown sugar, packed
2 teaspoons smoked paprika
2 teaspoons oregano
1 teaspoon cinnamon
½ teaspoon cayenne
Kosher salt
1½ ounce Mexican chocolate
Cheddar cheese, for garnish
Sliced jalapenos, for garnish (or sliced scallions)
In a cast-iron skillet over medium heat, toast the chiles, cumin and coriander seeds until fragrant, about 2 minutes. Add 2 cups beef stock and simmer for 10 minutes until chiles soften. Cool slightly and add to the bowl of a food processer. Add chipotle peppers and adobo sauce and blend until smooth. Set aside.
In a Dutch oven over medium heat, add oil. Brown meat on all sides, working in batches. Remove from pot and keep warm. Add onions and jalapenos to pot and cook until soft. Add garlic and cook an additional minute. Pour in remaining stock and stir, scraping bits off bottom of pot. Add beef back to the pot along with the pureed dried chile mixture. Add vinegar, sugar, paprika, oregano, cinnamon, cayenne, salt and chocolate. Stir well and bring to a boil. Lower heat to a simmer. Cook for 2 to 2½ hours, stirring occasionally, until thickened. Serve garnished with cheese and jalapeno slices.
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