Grumpy Beer Geek

This is my favorite Texas-style Chili recipe. It’s based off of a recipe from America’s Test Kitchen. I modified it to make it hotter and more to my liking.

Texas Chili Con Carne Mod 1
serves 10

To toast and grind dried chiles: Place chiles on baking sheet in 350-degree oven until fragrant and puffed, about 6 minutes. Put smaller chiles (De Arbol) in for no more than 2 minutes. Cool, stem, and seed, tearing pods into pieces. Place pieces of the pods in a spice grinder and process until powdery, 30 to 45 seconds.

Serve the chili with any of the following side dishes: warm pinto or kidney beans, corn bread or chips, corn tortillas or tamales, rice, biscuits, or just plain crackers. Top with any of the following garnishes: chopped fresh cilantro leaves, minced white onion, diced avocado, shredded cheddar or Jack cheese, or sour cream.

5 medium Ancho Chile pods (about ½ ounce), toasted and ground (see note)
5 medium New Mexico Chile pods (about ¾ ounce), toasted and ground
5 Chile De Arbol pods, toasted and ground
1 can (12 oz.) Chipotle Chiles in Adobo (puree w/ 1/2 cup water)
3 tablespoons cumin seeds, toasted in dry skillet over medium heat until fragrant, about 4 minutes, and ground
3 teaspoons dried oregano, preferably Mexican
5-6 pounds beef chuck roast, trimmed of all excess fat and cut into 1-inch cubes
Kosher Salt
10-12 slices bacon (about 12-16 ounces), cut into 1/4 -inch strips
1 medium onion, minced
5 medium garlic cloves, minced (about 5 teaspoons)
3 medium jalapeño chile peppers, stemmed, seeded, and minced
1 can canned plain tomato sauce (8-12 oz.)
Juice of 1 lime (about 6 Tbsp)
5 tablespoons masa harina or 3 tablespoons cornstarch
Ground black pepper

1. Mix chili powders, cumin, and oregano in small bowl and stir in ½ cup water to form thick paste; set aside. Toss beef cubes with 2 teaspoons salt in large bowl; set aside.

2. Fry bacon in large Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel–lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding 2 teaspoons bacon fat to pot each time as necessary. Set browned meat aside in large bowl.

3. Reduce heat to medium and add 3 tablespoons bacon fat to now-empty pan. Add onion and sauté until softened, 5 to 6 minutes. Add garlic and jalapeños and sauté until fragrant, about 1 minute. Add chili powder mixture and sauté until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, Chipotle puree, and 7 cups water. Bring to simmer. Continue to cook at steady simmer (lowering heat as necessary) until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.

4. Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in small bowl to form smooth paste. Increase heat to medium, stir in paste, and simmer until thickened, 5 to 10 minutes. Adjust seasonings generously with salt and ground black pepper to taste. Serve immediately or, for best flavor, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.

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Cheers!

When you were a kid, didn’t you always wonder what life would be link in the next century. Aren’t you disappointed? Personally, I want the 24 hour work week.

My photo site has finally been launched. But I’m not completely happy with it. So there will be some changes over the next few months.

It’s here: http://www.scottdigital.com