Texas Chili

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There are about a million different versions for authentic Texas chili. I have come to find over the years that there is no one true recipe and if there is then it is certainly among the thousands of Texas Chili Recipes out there. The one thing all of the “authentic Texas Chili recipes have in common is the fact that there are no beans, in fact all Texas chili contains is beef and a really tasty gravy. Below you will find yet another “Texas Chili” recipe. I do have another version of chili that has everything in it but the kitchen sink, but that will be for another post. I hope you enjoy this recipe as much as I do.

6 to 10 chilies of your liking (some will say you must have you must have pasilla and guajillo chilies to be truly authentic, I say use the chili peppers you love, you are the one eating it after all)

2 teaspoons ground cumin

½ teaspoon cayenne powder (you can use more or less depending on the heat level you want)

1 teaspoon fresh ground pepper

Salt

4 tablespoons vegetable oil

1½ cups finely diced onion

5 cloves minced garlic

3 cups beef stock (more may be required due to evaporation during the cooking process)

2 tablespoons corn starch (you can use ¼ cup of mesa harina if you want to keep “authentic” I find corn starch creates a silkier texture for the gravy)

3 pounds chuck roast cut into ¼ inch cubes.

Place the chilies in a 12” cast iron pan (a cast iron pan is not a must have for this recipe, any pan will work) over high heat with one tablespoon of vegetable oil. Sear the chilies for about 5 minutes turning occasionally. Remove the chilies from the pan and set aside to cool.

Once the chilies are cool enough to handle give them a rough chop, place the chilies in a blender and add the cumin, ground black pepper, cayenne pepper, 1/3 cup of beef stock, and salt to taste. Blend everything until there is no trace of the peppers except for very small specs. Pour out the contents of the blender into a bowl, and be sure to scrape down the sides of the blender to get as much out as possible.

In the same pan you seared the peppers in, add a tablespoon of vegetable oil and brown the beef cubes over medium high heat, brown 2 sides of the beef cube. Do not crowd the pan. Brown the beef in two batches, using a tablespoon of vegetable oil for each batch and place seared beef into a bowl and set aside.

Place a tablespoon of vegetable oil in the pan and reduce the heat to low. Place the onions and garlic in the pan and sweat them until they are translucent. Once the onions and garlic are soft and translucent add 2 – 3 cups of the beef stock and the chili mixture that was made earlier in the blender.

In a jar, combine the 2 tablespoons of cornstarch and ½ cup of beef stock and shake vigorously for about 30 seconds, pour the contents into the pan with the beef stock, this will ensure no lumps will form. Whisk gently to combine the cornstarch with the rest of the beef stock. Scrape the bottom of the pan while whisking to get the fond off of the bottom of the pan.

Add the beef back into the pan and cook at a very low simmer for about 2 hours. Once the meat is tender, turn off the heat and let the chili stand for 15 to 30 minutes. This will allow the beef to absorb the gravy. Once the meat has rested, turn the heat back on and bring the chili back up to temperature and serve.

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