On a rainy, damp, cold day what is better than a big, warm bowl of spicy chili? You may ask what makes this chili particularly Texan. I definitely did. Apparently folks from the Lone Star state absolutely do not use beans or tomatoes in their chili. Chili, for Texans, is all about the beef, (being big chunks of steak, not ground beef) and the chili spices. This chili definitely had some heat to it, but Ancho chiles are fairly mild, so I did add a bit of cayenne pepper into the mix, cause we like it hot! This hearty chili was perfect for us, spicy and chock full of incredibly tender and flavourful steak. It cooks for 1 1/2 – 2 hours to achieve its level of yumminess, so make sure you have plenty of time to let it simmer. Patience is a virtue, so I’m told. I served this Texas Beef Chili with some spicy cornbread ebelskivers, but warmed tortillas would also be great. Guess those Texans really do know their chili!
Texas Beef Chili
recipe slightly adapted from Williams-Sonoma “Comfort Food” by Rick Rodgers
- 1 1/2 teaspoon ground cumin
- 1/4 Cup Ancho Chili Powder
- 1 Tablespoon Spanish Paprika
- 2 Teaspoons Dried Oregano
- 4 lbs. Boneless Beef Chuck Roast
- Kosher Salt and Freshly Ground Black Pepper
- 3 Tablespoons Olive Oil
- 1 Large Yellow Onion, chopped
- 1 Jalapeño pepper, seeds and ribs removed, chopped
- 1 large Red Bell Pepper, seeded and chopped
- 4 cloves Garlic, chopped
- 1 1/2 Cups Lager Beer
- 1 Cup Beef Stock
- 2 Tablespoons yellow Cornmeal
Shredded Cheddar Cheese, chopped red onion, sour cream, minced jalapeño peppers
Place cumin powder, ancho chile powder, paprika, and oregano in bowl. Mix well and set aside.
Cut the beef into 1/2 inch cubes. Season with salt and pepper. In a Dutch oven, heat 2 tablespoons of the oil over medium-high heat. In batches to avoid crowding, add the beef cubes and cook, turning occasionally, until browned, about 5 minutes per batch. Transfer to a plate.
Add the remaining 1 Tablespoon of oil to the pot. Add the onion, jalapeño, bell pepper, and garlic and reduce the heat to medium. Cover and cook, stirring occasionally, until the onion softens, about 5 minutes. Uncover, add the spice mixture, and stir well for 30 seconds. Stir in the beer and stock. Return the beef to the pot, cover, and reduce the heat to low. Simmer until the beef is fork-tender, 1 1/2 – 2 hours.
Remove the chili from the heat and let stand for 5 minutes. Skim off any fat that rises to the surface. Return the pot to medium heat and ring to a simmer. Transfer about 1/2 cup of the cooking liquid to a small bowl, add the cornmeal, and whisk well. Stir into the chili and cook until lightly thickened, about 1 minutes. Season with salt and pepper. Spoon the chili into warmed bowls and serve hot, with bowls of Cheddar, onions, sour cream, and jalapeños on the side for sprinkling on top.