Tyler's Texas Chili

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: Chili Roundup

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 80 Reviews
Total Time:
2 hr 40 min
Prep
20 min
Cook
2 hr 20 min
Yield:
6 to 8 servings
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 80 reviews

  • on February 08, 2012

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    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.

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  • on January 28, 2012

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    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.

    people found this review Helpful.
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  • on January 18, 2012

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    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

    people found this review Helpful.
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