Texas Chili!

The distinguishing character of Texas chili is believed to be that it does not have beans and has cubed meat, not ground meat. Additionally, it often has masa, corn flour (not to be confused with corn meal) as the thickening ingredient.

I did a take on Texas chili this weekend, with a chili blend of equal parts of dried ancho, guajillo, and pasilla chili. I ground up all three chili in a coffee grinder. (Cleaning the grinder with a brush was good enough for me; no need to grind breadcrumb or rice in order to clean it.)

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Then I made a mix of equal part of each chili.

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The recipe is quite straightforward, pretty much similar to most stew. First I render some bacon:

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then removed the bacon bits and browned cubed chuck roast.

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Then I removed the meat and sweated the onions and garlic and added the chili, plus Mexican oregano and cumin, towards the end to “toast” them.

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I deglazed the pot with half a bottle of beer (Lone Star, for that authentic Texas vibe 🙂 ).

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After the alcohol has evaporated I added beef stock, canned diced tomato, Grade A (formerly “Fancy”) Vermont maple syrup, apple cider vinegar, added the meat back to the pot, brought to a boil and simmered for two hours.

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I like to cook my stews and chilis a day ahead and let it sit overnight in the fridge. That gives the flavors time to develop fully.