Texas-Style Chili
Ingredients
- 1 tablespoon whole cumin seeds
- 1 1/2 teaspoons whole coriander seeds
- 4 pounds beef chuck roast or steak
- more to taste1 teaspoon salt
- 3 tablespoons vegetable oil
plus extra as needed
- 1 large yellow or white onion
chopped, plus extra chopped onion for serving
- 6 large garlic cloves
minced
- 4 to 7 large fresh green jalapeños
stemmed, seeded and chopped, depending on how much heat you like
- 3 tablespoons masa harina or 1 corn tortilla
torn into pieces, optional
- 2 tablespoons ground pure chile powder
such as pasilla, Chimayo or ancho
- 1 tablespoon dried oregano
- 1 bottle Negra Modelo beer
12-ounce
- 1 28-ounce can diced tomatoes
or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles
- 1 ounce unsweetened chocolate
- 3 whole dried large red chiles
such as New Mexico or guajillo
- Chopped fresh cilantro
for serving
- Fritos or warmed flour tortillas
for serving
Directions
- 1
In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
- 2
Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
- 3
In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
- 4
To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
- 5
Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
- 6
Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.
Texas-Style Chili
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About this Recipe
Craving a bowl of rich, deeply flavorful chili that truly satisfies? Calling a dish "Texas Chili" is a bold statement, but this recipe, refined over years of gatherings, truly earns its name. Prepare for a bowl of chili that boasts unparalleled depth of flavor, setting it apart from any other you've tasted. What truly makes this Texas-Style Chili shine is its masterful layering of flavor. We're talking beyond the typical; this recipe leverages whole cumin and coriander seeds for unparalleled aroma, a thoughtful blend of fresh and dried chiles, plus the unexpected depth of unsweetened chocolate and dark beer like Negra Modelo. These elements meld seamlessly to create a complex, robust experience that distinguishes it from simpler versions. Prepare for a chili experience where every spoonful offers a complex dance of flavors. You'll find a brick-red sauce that beautifully 'naps'—meaning coats—the succulent beef, whether you choose large chunks or more traditional thin slices. The heat from the chiles is balanced by the rich, savory notes from the spices, chocolate, and beer, creating a robust and deeply satisfying meal. This isn't just a meal; it's a flavorful journey that develops even further as it rests, tasting even better a day or two later. This Texas-Style Chili offers flexibility for your preferences. You can opt for beef chuck roast, steak, or sirloin, cutting the meat into large chunks or more traditional thin slices. Adjust the heat by varying the number of fresh jalapeños you include. For an even thicker gravy, you can incorporate masa harina or a torn corn tortilla, though it's optional. You also have a choice between canned diced tomatoes or Ro-Tel canned tomatoes with green chiles for your base. Perfect for potlucks, Super Bowl parties, or any gathering where a hearty, comforting meal is desired, this chili is best served with a sprinkle of fresh cilantro and alongside Fritos or warm flour tortillas for scooping up every last bit of that incredible sauce. It's designed to be the star of your meal.