Texas Beef Chili

Tender chunks of beef enveloped in a deep, spicy and smoky sauce

Yield:
4 small servings, pair with veggies
Category:
Beef
Cuisine:
American
Prep Time:
45 min
Cooking Time:
3 hrs 0 min
Total Time:
3 hrs 45 min

INGREDIENTS:

  • 1 tbsp ground ancho chili pepper
  • 1 tsp ground chipotle chili pepper
  • 2 tsp ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  • 2 tbsp cornmeal
  • 1 1 kg beef chuck roast trimmed of excess fat and cut into 2.5 cm cubes
  • 6 slices bacon, cut into 1 cm pieces
  • 2 teaspoons salt
  • 2 small or 1 large onions, cut into 2.5cm chunks
  • 4 garlic cloves, chopped
  • 2 small or 1 large jalapeño chiles, cored, seeded and finely diced
  • 2 cups low sodium chicken broth 2 cups water
  • 1 can lager beer
  • 1 28 oz can of whole tomatoes, crushed by hand
  • 1 tablespoon molasses
  • 2 teaspoons natural unsweetened cocoa powder(optional)

DIRECTIONS:

  1. Mix the chili powders, cumin, oregano, coriander, cinnamon, and cornmeal in a small bowl and stir in 1/2 cup water to form a thick paste; set aside. Season the beef with the salt; set aside. In a large pot or Dutch oven, fry the bacon over medium heat, stirring frequently so it doesn't stick, until the fat renders and the bacon crisps, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Pour all but a few teaspoons of fat from the pot into a small bowl; set aside. Increase the heat to medium-high. Sear the meat in three batches (it should be in a single layer), until well browned on one side, about 4 minutes per batch, adding more of the reserved bacon fat as necessary. (Hint: Once the meat is in the pan, don't stir or touch it -- leaving it alone will allow it to develop a nice brown crust on one side.) Place the seared meat on a plate. Add about 1/4 cup of water to the pot (it will smoke), and scrape the bottom with a wooden spoon to release all

Print