Tyler's Texas Chili

Total Time:
2 hr 40 min
Prep:
20 min
Cook:
2 hr 20 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 3 dried ancho peppers, stemmed and seeded
  • 2 tablespoons dried oregano
  • 2 tablespoons sweet paprika
  • 2 tablespoons whole coriander
  • 1 tablespoon cumin seed
  • 1 tablespoon chili powder
  • 3 tablespoons extra-virgin olive oil
  • 2 onions, chopped
  • 3 pounds beef chuck, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 6 cloves garlic, chopped
  • 1 canned chipotle chile, chopped
  • 1/2 jalapeno pepper, chopped
  • 2 (28-ounce) cans whole tomatoes, hand crushed
  • 1 cinnamon stick
  • 1 teaspoon sugar
  • 2 tablespoons masa harina
  • 1/2 tablet Mexican chocolate (about 1 1/2 ounces)
  • Grated queso fresco, for garnish
  • Cilantro leaves, for garnish
  • Lime wedges, for garnish
Directions

In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.

Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.


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    Oh I have made this recipe every year for our fall festival for the last 5 years. I always have so many wonderful compliments from it. My family love s it as well. I use 15lbs of meat to make a 5 gallon container of this. Thank you so much for this recipe. I have to hunt it out of my receipe box all the time.
    I have been making this recipe for years and have given it to lots of friends. I have tweaked it to fit my families taste buds. The adults like this chili over rice and the kids go crazy when I have Frito's on the table.
    Nope, didn't cut it. Made it three times and it consistently tasted burnt. Not trying to slam Tyler but no, I'm giving up.
    It is excellent. i even like the ClassicFoods Tx chili
    awesome!
     
    I have this cooking on the stove as I type. I've already made two mistakes, (1 thought I had coriander....didn't. :( and (2 added the chocolate before the simmer. Also, my cuisinart food processor had a difficult time with the ancho peppers and they weren't as finely ground as I would have liked.  
    However, even with my blunders and mishaps it still tastes fantastic and two thumbs up for this recipe! Seems like it would be fiery hot, but it's a nice smooth, low heat and combines well with the Mexican chocolate and beef. A really good chili recipe and worth the extra effort!
    I am a Texan and this chili is the best I've ever had. I agree with rfcmac5... do use the Mexican oregano (usually you can find it at Wal Mart and the Mexican chocolate is a must, even if you have to order it online (I went to a local Mexican grocery store and they helped me find it.. It is worth the effort of finding the ingredients and the time it takes! It is rich and flavorful, a culinary delight. Freeze it if you have any left over and make wonderful chili pie or chili mac.
    Use Mexican Oregano if you can find it where you're at....it makes a difference. I jacked up the heat with more chipoltles and used smoked paprika too. Don't leave out the chocolate either. This recipe is a good launching point to make your own creation.
    Very good, love the spice blend, and the chuck shredded pretty well for me using Tyler's "potato masher" idea from the episode this recipe was from. Heat level was there but not crazy at all. I'd say if you think black pepper is a fiery inferno of seasoning then yeah maybe this'll be too hot for you, but otherwise it's got a nice warmth to it. I added a Bock beer instead of water and sugar.
    Just like "Chef#554893, I was afraid this recipe would be too spice. It was the perfect amount of spice. My 22-month old even liked it. I had trouble finding the Mexican chocolate so subbed with Ghirardelli semi-sweet.  
     
    I had trouble shredding the beef. Maybe the cut I got was too tough? I felt like maybe it needed to cook longer to soften the beef. Not a huge deal though.
    I was so afraid this was going to be too spicy to enjoy but it was perfect! I followed the recipe as is. I used a pressure cooker because that's my thing right now. My husband who rarely comments said "don't change a thing ...it is perfect." Thanks Tyler. Yum.
    I scraped the seeds from the chipotle peppers and this chili was way too spicy, way too spicy. It took all afternoon to fix it. I ended up adding some sugar, 2 cans of chili magic and a can of chili beans and a red and yellow bell pepper. Finally tasted ok
    Easy to make and great flavors.
    Very good..
    this was absolutely incredible. the depth of flavor, the chile blend, the tender meat....really incredible. i dont eat legumes or grains, so i left out the masa and let it simmer uncovered for an extra few minutes. i like things spicy, so i upped the hot stuff and wish i hadnt, but thats my own fault. it was fabulous. the best bean-free chili i have ever had. thank you!
    Texas is a big state and the food varies from region to region. Chile Queens have been making Chile con Carne on Main Plaza here in San Antonio since the 1700's, influenced by the Spanish, Mexicans & Native Americans. This chili is dead on for representing this region, right down to the chocolate, cinnamon, chipotles and masa harina, with limes on the side. It tastes great, and I'm really impressed that Tyler hit the flavors of our area so accurately. Thanks.
    Super Yummy. I had a party of 22 friends over for Chili and I tried this recipe on them and had rave reviews. I did not take the credit of course and wanted to say Tyler, you rock. You made me look very good last night at my annual Christmas Chili party. It was super delicious and flavorful. A friend of mine who won the silver medal 3 times in Longmont Colorado asked me to join next year. He said it was extremely flavorful and kudos to you.
     

     
    I cooked 5 lbs of beef and had none left. Last bit scrapped off the bottom of the pot! I loved all the spices and heat it gave, not too hot just right.
     

     
    Thank you once again.
    This is a dumb question. What do you do with the ancho peppers after you have them on low heat. I am going to start to make it now.
     

     
    Sean
     
    Minneapolis, MN
     
    Delicious. I also added mixed beans and grilled sweet corn to mix it up! I think it's great either way! A family favourite, I will continue to make this chili as a staple in my kitchen.
    After hours of searching for the ingredients at every local supermarket, I finally started making this at 6pm. by 8:30 on the dot I had the BEST chili i've ever had. I couldnt find ancho chilis, so I used "dried mexican chilis" (only one since I don't like things toooo hot.)
     
    I also couldnt find mexican chocolate so I used 60% bittersweet (1 piece)
     

     
    My boyfriend and I both agree that this is a really complex and delicious chili.
     

     

     
    Im still in the process of making the Pablano corn pudding he made during this episode
     
    Although I am sure this Chili recipe is a different one from the episode!! there is another recipe listed that matches...
    This recipe is completely wrong. Tyler used small amounts of dried seasonings. He didn't use a cinnamon stick... he used a pinch of cinnamon. I can see why people are disappointed in this. Food Network, post the right recipe.
    yum yum
    Loved this chili and I am not a chili fan. Used London Broil and shredded it. Have to do this it is what sets it apart from the rest. The spices are great and worth the effort. Made this for a chili contest. didn't win but had some tasters coming back again and again for samples. Not for the unsophisticated palat of a county sheriff and the rest of the hick panel (yes I live in the community) The deer chili won (disgusting) but my (Tylers) chili was the best ever! Will definitely make it again. Thanks Tyler
    Most everything was fine until he got to the cinammon part......that's a Cincy trick but would get ya burned at the stake in Texas. Leave the chocolate in a cake.....not chili.
     

     
    Beyond that, the recipe closely resembles the one I use for cookoffs. I cut the chuck a little smaller and add more chil and cumin but that's about the only difference.
    This recipe is my go-to whenever I make chili for my family. It is my favorite because I think the depth of flavor is better than any other recipe I've tried (and I've tried a lot). I have to say that I probably adjust the seasonings as I cook, but I think the masa harina and chocolate make this truly special. I made a batch, froze it and brought it up to my son at college who later told me that it was like home in a bowl! I agree that it's frustrating that many of Tyler's recipes are not the same in print as they are on the show--why do they do that? There should be more product control at the Food Network! But this is the ultimate chili recipe!!
    i have made this chili every winter since i first saw tyler make it on tv. it's actually the first tv recipe i ever made, and it was so easy and so perfect! the only other chili i'll eat is my mom's, because she's my mom, and it's what i grew up with. it's good, but it's not my fave. (don't tell mom, please!) tyler's is superb, and has made me a chili-cooking star! thanks, tyler!
    I have made this for company, and for my family and they love it!
    This is a great chili recipe! We usually make bean chili but this is now our new favorite. The right amount of spice. Nice texture and is great the next day. Friends and family will enjoy this recipe!
    Great recipe!
    It was ok but not spicy enough for my friends.
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