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 mjnash709_11796656
Alexandria, VA
on February 05, 2012
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I made this recipe for the first time today. It was really too hot i.e. spicy for me to enjoy. I even cut back on the serranos and jalapenos. I did love the cubed chuck roast in it. I think I will make my own version of the recipe and give it another try.
By jbrelsford_9833428
Dayton, OH
on December 23, 2011
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I took this to our tailgate last night, and it was a huge success. I didn't have any left over to take home, and that's always a great sign. My only "beef" with the recipe is that the unseasoned tri-tip was a little bland. Slow-cooking it for 6 hours seemed to help get some more flavor into the beef, but next time I'll probably toss the cubed tri-tip in a mixture of cumin and kosher salt and let it sit in the refrigerator for a couple of hours. The 6 tablespoons of chili powder gives it somewhat of a dark character, so I'll probably back off a tablespoon next time. I added about a 1/2 cup of lime juice and that brightened it up a bit. I also added 2 cans of kidney beans (like the mouthfeel, authentic or not. Shiner Bock is a great beer for this, but if Shiner Smokehaus is in season, it adds a nice smokey quality to the chili.
I'm sure we'll be making this chili for years to come.
By msh305
Milton, GA
on November 23, 2011
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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!
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