Followed recipe 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.
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
I had high hopes for this chili, but it was unfortunately disappointing. The sauce was fatty, watery and surprisingly lacked a strong flavor. Now to figure out how to transform the leftovers.