Wednesday, February 2, 2011

Texas Chili

Apparently real Texas chili doesn't have any beans. Don't let that steer you away from this recipe. It may look like it's just meat and tomatoes, but the thick sauce has some seriously deep flavor.

Generously load on your favorite toppings and serve with tortilla chips and/or corn bread. Enjoy!

Chili con Carne
Recipe from Bon Appetit, February 2011
(This recipe is easy to halve if you are not making for a crowd.)
  • 4 tablespoons vegetable oil, divided
  • 4 pounds well-trimmed boneless beef chuck (from about 5 pounds), cut into 1/2-inch cube
  • 2 medium onions, chopped
  • 1 head of garlic (about 15 cloves), peeled, chopped
  • 1/2 cup ground ancho chiles (you can find this in the spice section)
  • 2 tablespoons ground cumin
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 12-ounce bottle dark beer (I used Black Butte Porter and it was tasty)
  • 1 28-ounce can diced tomatoes in juice
  • 2 teaspoons dried oregano
  • 2 teaspoons coarse kosher salt
  • 2 tablespoons tomato paste
  • 3 tablespoons masa (corn tortilla mix)
  • Coarsely grated sharp cheddar cheese
  • Chopped green and/or red onion
  • Chopped fresh cilantro
  • Diced fresh tomatoes (optional)
  • Sour cream (optional)
Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.

Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight. (I chilled for 3 hours in the fridge and it was fine.)

Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.

Divide chili among bowls. Top with garnishes and serve.