Texas Chili

Texans don’t mess around when it comes to chili.





1st remove the seeds and stems from the guajillo and ancho chilis. In a dry pan on medium/low heat, gently toast the chilis for about 3 minutes. Add the chili’s to a bowl and cover with warm beef stock. Once the chilis are soft, add them to a blender or food processor along with just enough stock so they purée. Set the chili purée aside until ready to use. 

Season the chuck roast (that has been cut into cubes) with oil, salt and pepper. 

In a large Dutch oven or pot on medium heat, add some oil then brown the smoked bacon or ham, remove and set aside. Next sear and brown the beef chuck in batches then remove from the pot and set aside. 

Next add the diced onion and poblano pepper to the pot season with salt and pepper. Sweat the onion and pepper slightly then add the garlic and sauté till fragrant. Next add the cumin, oregano, paprika, brown sugar, cocoa powder, coriander, chipotle in adobo, and worcestershire sauce to the pot. Mix until combined then add the chili purée and stir. 

Next add the bacon and seared beef chuck back to the pot along with the diced tomatoes and tomato sauce. Cover with beef stock and season with more salt and pepper. Simmer on low heat or place in the oven set to 325 degrees Fahrenheit for 3-4 hours (stir occasionally). Once the beef is tender, thicken with a corn starch slurry by combining 1 Tbsp of corn starch to 2 Tbsp of cold water. Add “the slurry” to the simmering stew and immediately stir to thicken. Lastly adjust the seasoning to your taste. 

Serve with your favorite toppings listed above. 



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