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texas chili

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Texas Chili

In Texas, you won't find any beans in your chili, but you will find plenty of hearty beef. We also like to add jalapeños for spice and corn chips for crunch.

Ingredients

  • 4 dried guajillo chiles, stemmed and seeded
  • 4 dried ancho chiles, stemmed and seeded
  • 1 medium white onion, roughly chopped
  • 8 garlic cloves, peeled
  • 2 c. reduced-sodium beef broth
  • 2 Tbsp. cornmeal
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 2 Tbsp. canola oil
  • 3 lb. trimmed boneless beef chuck roast, cut into 1-inch pieces
  • 3 1/2 tsp. salt, plus more to taste 
  • 1 tsp. ground black pepper
  • 1 Tbsp. apple cider vinegar
  • Crumbled queso fresco, pickled sliced jalapeños, cilantro, and corn chips, for topping

Direction

  1. Tear the guajillo and ancho chiles into about 1-inch pieces. In a medium saucepan, toast the chiles over medium heat, stirring occasionally, until fragrant and darkened in spots, 3 to 4 minutes. Add the onion, garlic and enough water to cover by 1-inch. Bring to a boil over medium-high heat. Cook, uncovered, stirring occasionally, until the chiles are softened, about 10 minutes. Drain well and discard the liquid.
  2. 2Transfer the chili mixture to a blender with the beef broth, cornmeal, oregano and cumin. Puree until smooth, about 1 minute. Set aside.
  3. 3Heat the oil in a large Dutch oven over medium-high heat. In a large bowl, toss the beef with the salt and pepper. Working in batches, cook the meat until browned on all sides, 8-10 minutes per batch.
  4. 4Return all the beef to the pot and stir in the chili mixture. Bring to a boil over medium-high heat. Cover and reduce the heat to low. Simmer, stirring occasionally, until the meat is very tender, 1 1/2 to 2 hours.
  5. 5Stir in the cider vinegar. Season the chili to taste with salt. Serve topped with queso fresco, pickled jalapeños, cilantro and corn chips, if you like.