Texas chili is purely beef-driven: no beans allowed. This version boasts smoky, complex, deep flavor from a mix of dried chiles and chili powders.
3 pounds flat-cut beef brisket, trimmed and cut into 1-inch cubes
1 pound beef stew meat
2 teaspoons freshly ground black pepper, divided
1 3/4 teaspoons kosher salt, divided
5 teaspoons canola oil, divided
4 cups chopped yellow onion
2 tablespoons dried oregano
1 1/2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon ancho chile powder
1 tablespoon ground cumin
6 garlic cloves, finely chopped
2 dried bay leaves
1 dried ancho chile, seeded
1 (6-ounce) can unsalted tomato paste
4 1/2 cups water, divided
1 (12-ounce) lager beer (such as Shiner)
5 tablespoons masa harina
2 teaspoons hot sauce (such as Tabasco)
1/2 cup chopped green onions
How to Make It
Sprinkle beef with 1 teaspoon pepper and 1 teaspoon salt. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add one-quarter of beef to pan; sauté 3 minutes or until well browned on all sides. Remove beef from pan. Repeat procedure 3 times with 3 teaspoons oil and remaining beef.
Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and next 8 ingredients (through dried chile); sauté 3 minutes. Stir in remaining 1 teaspoon black pepper, remaining 3/4 teaspoon salt, and tomato paste; cook 1 minute, stirring constantly. Stir in 4 cups water and beer; bring to a simmer. Reduce heat to medium-low, cover, and cook 2 hours or until beef is very tender. Combine remaining 1/2 cup water and masa in a small bowl, stirring with a whisk until smooth. Add masa mixture and hot sauce to pan; cook 3 minutes or until slightly thickened. Discard dried ancho chile and bay leaves. Sprinkle with green onions.
I'm from Texas, and the best Texas-style chili I've found is from Martha Stewart, surprisingly. Here is a link to her recipe - our you can Google Martha Stewart Texas red chili.http://www.marthastewart.com/315350/texas-red-chili
except we subbed beef stock for half the water and used Serious Eats’ approach: added 1 tsp
marmite, 1 tsp anchovy paste, 2 tsp soy sauce & put in 200° oven with lid
cracked – meat tender at 2 ½ hours. Very
flavorful, didn’t need the tabasco.
Served with CL’s spicy jalapeno cornbread.
I was nervous after reading the last review (and spending some money on good, quality beef at New Seasons). The butcher gave me a 4 lb brisket so I omitted the stew meat. I also used beef broth in place of the 4 cups of water to add more flavor. I was a little worried it would be too hot for my daughter so used 1/2 the ancho chili powder and omitted the hot sauce (let people put it in their own serving) and it was not hot at all. So next time, the full amount of ancho chili powder! My husband really loved this. Even though I trimmed off all the fat, there is a fair amount in the sauce but it is very flavorful. A good weekend meal. Will make again.
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