Ah, Texas Chili Con Carne—it’s like a warm hug in a bowl, bursting with rich, earthy flavors that dance on your taste buds like a wild rodeo. I remember the first time I tasted authentic Texas chili at a small roadside diner during a road trip through the Lone Star State; it was love at first bite. This recipe captures that unforgettable experience, with its hearty chunks of beef and the perfect blend of spices, just begging to be shared with friends on a chilly evening.
Steps
- Toast the dried chiles in a large pot over medium-high heat until they darken slightly and release a roasted aroma, being careful not to let them burn. Transfer them to a microwave-safe bowl, add half of the chicken broth and the chipotle chiles with their sauce, and cover with plastic wrap. Microwave on high until it simmers gently, then let it rest for a few minutes before blending until smooth.
- Generously season the beef cubes with salt and pepper. Heat oil in the Dutch oven over high heat, sear half of the beef cubes on one side until deeply browned, then remove and set aside.
- In the same pot, cook the onion over medium-high heat until soft, then add garlic and optional spices, stirring until fragrant. Add all the beef along with its juices back to the pot, pour in the chile purée, and mix well.
- Bring the mixture to a boil, then reduce to a simmer and cover with the lid slightly ajar. Cook gently for about 3 hours until the meat is tender, stirring occasionally. Adjust the sauce thickness by adding water or stock as needed.
- Stir in optional fish sauce and vinegar, then season with salt and hot sauce to taste. For optimal flavor, let the chili cool and refrigerate overnight before reheating to serve.
- Serve the chili garnished with cilantro, onions, scallions, cheese, avocado, and warm tortillas as desired.
Ingredients
- 3 whole sweet dried chiles such as costeño, New Mexico, or choricero, with stems and seeds removed (0.7 ounces; 19 grams)
- 2 small hot dried chiles such as árbol, with stems and seeds removed
- 3 whole rich, fruity dried chiles like ancho, mulato, negro, or pasilla, with stems and seeds removed (1.4 ounces; 40 grams)
- 1 quart (1 liter) low-sodium canned or homemade chicken broth, divided
- 2 whole chipotle chiles in adobo sauce, plus 2 tablespoons of the sauce, with stems and seeds removed (1.2 ounces; 34 grams)
- 4 pounds (1.8 kilograms) beef chuck, trimmed of excess gristle and fat, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons (30 milliliters) vegetable oil
- 1 medium onion (8 ounces; 227 grams), finely diced
- 4 medium cloves garlic, minced
- 1/4 teaspoon ground cinnamon (optional)
- 1 tablespoon ground cumin (optional)
- 1/4 teaspoon ground allspice (optional)
- 2 teaspoons dried oregano (optional)
- 2 tablespoons Asian fish sauce (optional)
- 2 to 3 tablespoons masa harina
- 1 to 2 tablespoons apple cider vinegar, to taste
- Hot sauce, to taste
- Cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas for serving as desired
FAQ
- What cut of beef is recommended for authentic Texas chili?
- Chuck is the preferred cut for traditional Texas chili. It offers a balance of great flavor, a good amount of fat, and plenty of connective tissue that breaks down into gelatin during the slow cooking process, giving the dish a luxurious texture.
- Why should you avoid using powdered chiles in Texas chili?
- Powdered chiles tend to be gritty and can lose their flavor quickly while sitting on the shelf. Instead, using whole dried chiles delivers a more balanced and robust flavor to the chili.
- What is the purpose of searing only half of the beef cubes?
- Searing half of the beef cubes on one side helps develop a nice browned flavor through the Maillard reaction, without compromising the texture of the meat. The unseared cubes retain a softer texture, and the flavors distribute throughout the stew as it cooks.
- How can you control the heat level of the chili?
- The heat level of the chili can be adjusted by varying the amount and type of hot chiles used, such as árbol or chipotle. Adding or removing these chiles allows for customization to personal heat preferences.
- What are some optional ingredients that can enhance the flavor of Texas chili?
- While traditional Texas chili focuses on beef and chiles, optional ingredients like onion, garlic, cumin, cinnamon, allspice, and oregano can be added for additional flavor complexity. Asian fish sauce and apple cider vinegar are also optional for a unique twist.
Tips
- Opt for whole dried chiles instead of chile powder to achieve richer, well-rounded flavors in your chili. Toast them lightly before blending to enhance their aroma and taste.
- When searing the beef, only brown half of the chunks on one side to achieve a balance between developing flavor through the Maillard reaction and maintaining the meat’s tenderness.
- Cook the chili at a low temperature, preferably in a large, heavy pot with the lid slightly ajar. This method helps retain moisture and ensures even cooking, resulting in tender meat.
- For a more flavorful chili, prepare it a day in advance and let it sit overnight in the refrigerator. This resting period allows the flavors to meld and intensify.
Equipment
- Dutch Oven or Heavy-Bottomed Stock Pot – A large, heavy pot is essential for slow cooking and stewing the meat properly.
- Blender – Needed to blend the chiles and liquid into a smooth purée.
- Microwave-Safe Liquid Measuring Cup or Bowl – Used for microwaving the chiles with broth and chipotles.
