Texas-Style Chili
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 413
- Total Fat
- 21
- Saturated Fat
- 6
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 47
- Cholesterol
- 137
- Sodium
- 843
- Total: 3 hr
- Active: 1 hr
Ingredients
3 dried New Mexican chiles
2 dried pasilla chiles
1 canned chipotle chile in adobo (use 1/2 for less heat)
3 1/2 pounds beef chuck roast, cut into 1-inch cubes
Kosher salt and freshly ground pepper
4 slices thick-cut bacon, diced
Vegetable oil, as needed
1 large white onion, diced
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried Mexican oregano
3 cups low-sodium beef broth
1 tablespoon packed light brown sugar, plus more as needed
2 teaspoons apple cider vinegar, plus more as needed
Corn chips and sliced jalapeños, for serving
Directions
- Stem and seed the dried chiles. Toast in a dry large pot or Dutch oven over medium heat, turning, until pliable, about 2 minutes. Transfer the chiles to a bowl and cover with boiling water. Let sit until soft enough to puree, about 20 minutes. Drain the chiles and add to a blender along with the chipotle and 2 cups fresh water. Puree until smooth; set aside.
- Meanwhile, toss the beef in a bowl with 2 teaspoons salt and 1 teaspoon pepper; set aside. Cook the bacon in the same pot used to toast the chiles over medium heat until crisp, 3 to 4 minutes; remove with a slotted spoon to a baking sheet. A thin film of fat should cover the bottom of the pot; if not, add a little vegetable oil. Increase the heat to medium-high, add the beef in batches and cook, turning, until browned, 5 to 6 minutes. Remove the beef with a slotted spoon to the baking sheet with the bacon.
- Reduce the heat to medium, add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the cumin and oregano and stir until toasted, about 30 seconds. Add the beef broth, 3 cups water, the pureed chiles, browned beef and bacon and the brown sugar. Bring to a boil, then reduce to a simmer and cook, partially covered, stirring and scraping up the bottom of the pot occasionally, until the beef is tender and the liquid is thickened, 2 to 2 1/2 hours; add more water during the cooking process if the chili gets too thick.
- Stir the vinegar into the chili. Taste and adjust the seasoning with more salt, vinegar or brown sugar, as needed. If the chili is too thick, add more water, a little at a time. Ladle the chili into bowls and top with corn chips and sliced jalapeños.