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    Hearty Texan Beef Chili

    clock-icon120 minutes
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    Pixicook editorial team

    A robust and flavorful chili featuring tender chunks of beef, aromatic spices, and a touch of chocolate, perfect for serving with Fritos or warm flour tortillas.

    Ingredients for Hearty Texan Beef Chili

    units in
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    units in
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    serves
    12 peoplechevron
    serves
    12 peoplechevron

    Whole Cumin Seeds

    tablespoons

    Substitute chevron-down

    Whole Coriander Seeds

    teaspoons

    Substitute chevron-down

    Beef Chuck Roast

    0 lb

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Large Onion, chopped

    each

    Substitute chevron-down

    Large Garlic Cloves, minced

    each

    Substitute chevron-down

    Fresh Green Jalapeños, stemmed, seeded, and chopped

    each

    Substitute chevron-down

    Masa Harina, optional

    tablespoons

    Substitute chevron-down

    Ground Pure Chile Powder

    tablespoons

    Substitute chevron-down

    Dried Oregano

    tablespoons

    Substitute chevron-down

    Negra Modelo Beer

    0 oz

    Substitute chevron-down

    Diced Tomatoes, canned

    0 oz

    Substitute chevron-down

    Unsweetened Chocolate

    0 oz

    Substitute chevron-down

    Whole Dried Large Red Chiles, New Mexico or guajillo

    each

    Substitute chevron-down

    Fresh Cilantro, chopped

    to taste

    Substitute chevron-down

    Fritos

    to taste

    Substitute chevron-down

    Flour Tortillas, warmed

    to taste

    Substitute chevron-down

    How to Make Hearty Texan Beef Chili

    1. Toast and Grind Spices

    Toast the cumin and coriander seeds in a small heavy skillet over medium heat until fragrant, about 2 minutes. Grind the seeds into a fine powder using a mortar and pestle or a coffee grinder.

    2. Prepare Beef

    Cut the beef chuck roast into 2-inch cubes or slice into 1/4-inch thick pieces about 1 1/2 inches square. Season the beef with 1 teaspoon of salt.

    3. Brown Beef

    In a large heavy pot, heat 3 tablespoons of vegetable oil over medium-high heat. Brown the beef in batches, adding more oil as needed, until each piece develops a crust.

    4. Cook Aromatics

    In the same pot, add the chopped onion, minced garlic, and chopped jalapeños. Cook for 5-10 minutes until the onion is softened.

    5. Build Base Flavors

    If using masa harina or a torn corn tortilla, add it now along with the ground chile powder, the ground cumin-coriander mixture, and the dried oregano.

    6. Simmer Chili

    Return the browned meat to the pot and pour in the Negra Modelo beer. Add the diced tomatoes, unsweetened chocolate, and whole dried red chiles. Top with about a quart of water to cover the meat. Bring to a gentle simmer and cook for 1.5 hours, or until the meat is tender.

    7. Adjust Seasoning

    Remove the dried chiles from the pot. Taste the chili and add more salt if needed.

    8. Serve Chili

    Ladle the chili into bowls and garnish with chopped fresh cilantro and extra chopped onion. Serve with Fritos or warmed flour tortillas.

    Variations

    Experiment with Chilies

    Use a mix of dried chilies like ancho, pasilla, or chipotle, and consider smoked paprika or cayenne for extra heat or smokiness.

    Vegetarian Chili

    Use plant-based protein, vegetable broth, and add extra vegetables like bell peppers, corn, and zucchini.

    Chili Con Carne with Brisket

    Use cubes of brisket instead of ground beef and consider adding dark chocolate or coffee.

    White Chicken Chili

    Use ground chicken, white beans, chicken broth, and green chilies for a lighter take on chili.

    Change the Meat

    Substitute beef with bison for a leaner option, or use a combination of meats such as pork and beef for added flavor depth.

    Pitfalls and tips

    Choose the Right Cut of Beef

    For the best flavor and texture, select a well-marbled chuck roast and cut it into cubes yourself. This cut breaks down beautifully over the long cooking time and adds richness to the chili.

    Low and Slow

    Simmer your chili gently over low heat. Rushing the cooking process can toughen the beef and prevent the flavors from melding together properly. Patience will pay off here.

    Toast Your Spices

    Before adding the spices to the meat, toast them in a dry pan until fragrant. This will intensify their flavors and give the chili a more complex taste profile.

    Resting Time

    If possible, make your chili a day ahead. Chili often tastes better the next day as the flavors continue to develop and meld together.

    Beer Selection

    Use a full-bodied beer such as a stout or porter. The depth of flavor from the beer can significantly influence the richness of your chili. Avoid using light beers as they will contribute very little in terms of taste.


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