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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4.4 89
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
It is excellent. i even like the ClassicFoods Tx chili item not reviewed by moderator and published
awesome! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published

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