Texas Chili

Name: Texas Chili
Cuisine: American, TexMex
Ingredients: 4-5 Lbs Chuck Roast (cut into cubes); 8 oz Smoked Bacon or Ham; 2 Guajillo Chilis; 2 Ancho Chilis; 1 Chipotle in Adobo Sauce (minced); 1 Poblano Pepper (diced); 1 Onion (diced); 2 Tbsp Garlic (minced); 3-4 Cups Beef Stock; 1 Tbsp Cumin; 1 Tbsp Oregano; 1 Tbsp Paprika (Sub Smoked Paprika); 1 Tbsp Cocoa Powder; 1 Tbsp Coriander Powder; 2 Tbsp Brown Sugar; 1 Tbsp Worcestershire Sauce; (2) 15 oz Cans Of Diced Tomatoes; (2) 15 oz Cans Of Tomato Sauce; Vegetable or Olive Oil; Corn starch or Masa Harina (for thickening); Salt And Pepper; Your Choice: Jalapeño, Cheese, Sour cream,; cilantro, green onion, lime wedge etc..

4 steps

Updated at: Sun, 27 Aug 2023 17:08:40 GMT

Ingredients

12 servings

1Chipotle in Adobo Sauce

2 Tbspgarlic

1 Tbspcumin

1 Tbsporegano

1 TbspPaprika

Sub Smoked Paprika

1 Tbspcocoa powder

1 Tbspcoriander powder

2 Tbspbrown sugar

1 Tbspworcestershire sauce

2 x 15 oz sDiced Tomatoes

Can

2 x 15 oz sTomato Sauce

or Masa Harina, for thickening

Instructions

Step 1

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 chilis 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.

Step 2

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.

Step 3

Next add the diced onion and pablano 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.

Step 4

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 serve immediately.