Photo: Texas Style Chili Recipe
Ingredients
- 1/4 cup rendered bacon grease or vegetable oil
- 3 pound tri-tip or boneless sirloin or chuck roast, cubed
- 1 large white onion, chopped
- 3 large jalapeno or serrano peppers, stemmed, seeded and chopped
- 5 cloves garlic, peeled and crushed
- 5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped
- 6 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons Mexican oregano
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 large tomatoes, peeled, seeded, and chopped
- 1 (12-ounce) bottle Lone Star or Shiner Bock beer
- 2 ounces tequila
- 3 chipotle chiles in adobo, chopped
- 4 to 5 cups beef stock
- 1/4 cup to 6 tablespooons masa harina
- Chopped fresh cilantro leaves, garnish
- Finely chopped white onions, garnish
- Sour cream, garnish
- Fresh hot cornbread, accompaniment
Directions
*NOTE: When working with chile peppers, always wear rubber gloves and be careful not to touch your eyes or skin. Wash all utensils and cutting surfaces well with hot, soapy water before proceeding.
In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread
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By msh305
Milton, GA
on February 24, 2013
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Great recipe but I substituted a few items out of necessity. I used 2 extra large Habanero peppers in place of the Mexican chilis, instead of 2 large tomatoes I used 2-28 oz cans of whole plum tomatoes and crushed them in the pot (I suggest using No Salt Added cans of tomatoes and drain them first. The Habaneros along with 3 tablespoons of chili powder and the 3 adobo peppers made this dish plenty kickin, but not so much my 10 and 12 year old boys didn't scarf it! I used 4 cups of beef stock with a bottle of Yuengling Black & Tan. No need for the masa harina. This is better after two or three days when all of the flavors have come together and the juices have been absorbed by the meat. I'll make this again!
UPDATE 2/23/13 Leave out the Habaneros and chipoltes, and use 4 Tbsp of chili powder along w/ 4 lbs lean stew beef, 2 large vidalia onions, and 2 large jalapenos.
By atlbelle64
Atlanta, GA
on November 03, 2012
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Of all the recipes on Food Network I use, this is the one that warrants a review. This is the best chili ever! I have made it at least 10-15 times and it never disappoints. I can never find New Mexico chili peppers, so I substitute cubanellos or poblanos, and then add some re-hydrated dried anchos to the mix. I always do a couple of serranos in addition to the 3 jalapenos, (we like it with some heat.
I have made it with both chuck and tri-tip, but the tri-tip is MUCH better, and is worth the extra cost. The ticket to browning the meat is do it in small batches so it browns and doesn't steam. I usually fry it in 3-4 batches to make sure it browns nicely.
I use the accompaniments, along with some shredded white american cheese and a squeeze of fresh lime juice to each bowl, but Fritos rock it much more than the corn bread! Hands down best chili ever. Emeril rocks my chili world! It is my go to recipe. All the prep is MORE than worth it. Just try it, it won't disappoint!
By Pwio420
Beverly, MA
on November 01, 2012
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I can't find chipotle chiles in adobo in any of my local (Boston grocery stores, so to compensate for the lack of smoke I add a teaspoon of liquid smoke.
Also, I've made this recipe many times. Each time I've tried experimenting in different ways. Currently my favorite is by adding a couple ounces of baking chocolate and a tablespoon of brown sugar. Gives the chilli another dimension of flavor without making it too sweet, but compliments the heat and the chili spices very well.
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