Authentic Texas-style Chili

Authentic Texas-style chili, mostly lots of meat and tasty guajillo peppers.
  • 0.5 to 1 pounds Beef Chuck Roast cut into 1/2-inch cubes ( Brisket Works Well )
  • 0.5 pound of coarse Ground Beef
  • 1 Ancho Chiles
  • 1 Dried Guajillo Chiles
  • 0.5 large Sweet Vidalia Onion diced
  • 0.5 Large Poblano Pepper diced
  • 0.5 large Red Bell Pepper stemmed, seeded and diced
  • 0.5 Fresno Chiles stemmed, seeded and minced
  • 0.5 Anaheim Peppers stemmed, seeded and diced
  • 0.25 of one Jalapeno
  • 2-4 cloves Garlic minced
  • 0.5 tablespoon Ground Cumin
  • 0.38 tablespoon Dried Oregano
  • 0.5 Tablespoon Ancho Chili Powder
  • 0.5 Tablespoon Smoked Paprika
  • 0.5 Tablespoon Garlic Powder
  • 0.5 Tablespoon Onion Powder
  • 0.13 teaspoon Ground Cinnamon
  • 0.5 Ear of Corn Cut off the Cob
  • 0.5 Can of Beef Stock Homemade if you have it
  • Salt & Black Pepper – To Taste – Around 1 tbsp of salt 1/2 tbsp of Pepper
  • Optional one 12-ounce bottle beer Shiner Bock
  • Optional 1-2 teaspoons Cayenne Pepper
  • 0.13 cup thinly Sliced Scallions Garnish
  • Topper – Sour Cream
  • Optional – Ibarra Mexican Chocolate Add near the end of the cooking process 1/2 tablet Mexican chocolate (about 1 1/2 ounces)

Instructions
Making the Base
In a food processor add in half of the onion, half of the Anaheim pepper, one whole Fresno chile, half of one red bell pepper, half of one poblano pepper, 4-8 cloves of garlic, half or full jalapeno and corn. Place the guajillo chiles, ancho chiles into hot water to soften. About 4 minutes, then and add chiles to the food processor and combine. Pulse until coarsely chopped.
Making the Chili
Add some oil & butter to a large pot ( few tablespoons) and add the chopped onion and all the peppers, sweat for 3 minutes. Next step add in the chiles from the food processor and cook for another 2 to 3 minutes. (Releasing the peppers/chiles natural water & oils). Add the ground beef next and combine. Repeat with the cubed chuck roast or brisket and cook for 2 minutes. (Browning the cubed beef first brings more flavor) (If you use brisket expect longer cooking time till tender). Add all dry herbs & spices, plus Salt (Add salt to your tastes-Tbsp). Lastly, add the Beef stock. ( If you don’t have beef stock or beef broth, use chicken stock instead).
Cooking the Chili
If using Chuck Beef allow the chili to cook at least 30 minutes up to a few hours or longer. If the chili reduces too much, add more stock or water. While cooking the chili, partly cover the top so it will not reduce to quickly.
If using Brisket, the Brisket will require longer cooking times until tender, cook time around a minimum of 2 hours.

A good spicy challenge strikes a balance between flavor and fear.

Adam Richman

With habañeros – try this All Recipes
Maybe add jalapeños and reduce some of the other hot ingredients – All Recipes

Photo inside the circle by glencarrie
Cinematography by smboro

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