Description
A celebration of bold flavors and tradition, this authentic Texas chili focuses on quality beef and spices, making it the perfect dish for gatherings or a cozy night in.
Ingredients
- 3 lbs Chuck Roast, cut into 1-inch cubes
- 1/4 cup Chili Powder (Texas Style)
- 3-5 Dried Ancho Chiles, rehydrated and pureed
- 2-3 Dried Guajillo Chiles (optional), rehydrated and pureed
- 1 Large White Onion, diced
- 4-6 Cloves Garlic, minced
- 2 tbsp Ground Cumin
- 1 tbsp Dried Oregano (Mexican Oregano preferred)
- 1 tsp Smoked Paprika
- 1/2 tsp Cayenne Pepper (or to taste)
- 1 (12 oz) Can Diced Tomatoes (optional)
- 4 cups Beef Broth
- 1 cup Strong Brewed Coffee (optional)
- Salt and Black Pepper to taste
- Vegetable Oil or Beef Tallow for browning
Instructions
- Rehydrate and puree the dried chiles in hot water for 15 minutes, then blend until smooth.
- In a large pot, heat oil or tallow over medium-high heat. Brown the cubed chuck roast on all sides, then set aside.
- Add diced onion to the pot and sauté until translucent. Then, add minced garlic, cumin, oregano, smoked paprika, and cayenne, stirring for 1-2 minutes.
- Return browned beef to the pot, add chili powder, rehydrated chile puree, beef broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours.
- Taste and adjust seasoning with salt, black pepper, and cayenne as needed.
- Ladle into bowls and serve hot with desired toppings.
Notes
For a smoky taste, consider adding chipotle peppers in adobo sauce. You can also experiment with different cuts of beef for varied textures.