Texas Style Chili

Texas Style Chili

 

Prep time: 30 Min Cook time: 5 Hour Credit:  Homesick Texan

 

 

Ingredients

 

• 6 dried ancho's, seeded and stemmed
• 2 dried pastille, seeded and stemmed
• 2 dried guajillo's, seeded and stemmed
• 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 tbsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp allspice
• 1 tsp coriander
• 1/2 tsp cayenne
• Salt
• 1/4cup masa harina
• 1/3 tablet, Mexican hot chocolate, grated

 

For Serving:

 

• Grated Cheddar Cheese
• Sliced Avocados
• Fresh chopped onions
• Cotija Cheese
• Dollop of sour cream

 

Instructions

 

1. Using a non-stick pan, over medium heat - dry toast the dried chilis for a couple of minutes. Turn the heat off, cover with water, and soak for 1/2 hour.
2. In a large Dutch oven, dice the bacon and cook until done, remove and set aside. If there is more than 3 tbsp of grease in the bottom, remove some.
3. Add the beef cubes to the bacon grease and cook until browned all over. Remove and set aside.
4. Add the onions to the pot and cook until softened and clear, 5-8 minutes. Add the garlic, and cook for an additional minute. Add the beef back in, and mix in the coffee, beer, water, bacon, cumin, cinnamon, clove, allspice, coriander and cayenne (if using). Add salt to taste and bring the pot up to medium heat.
5. Drain and rinse the chiles, discarding the soaking water - that will make it bitter. Place into a blender and one cup of fresh water. Puree until absolutely smooth, then add the chili puree to the Dutch Oven.
6. Turn the heat to low, and simmer for 4-5 hours, slightly covered. Taste and add spices as necessary and water if needed.
7. When you are close to serving, add the grated Mexican chocolate to the pot. Scoop out 1 cup of broth and add the masa harina, mixing really well so there are no lumps. Add back to the broth and stir the chili until slightly thickened.
8. Simmer for 30 more minutes and serve.

 

 

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Notes:

 

If you are a Texan, you know. The best chili is not made with ground beef or contain elbow macaroni. Real chili, real meat, and you know… real good.

 

Credit to Homesick Texan, Lisa Fain. This has to be the most fantastic chili you will ever eat. If you don't like it, don't live in Texas. Facts!

 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey