Texas Red Chili

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (6-quart minimum)
• •Blender or food processor
• •Fine-mesh strainer
• •Large dry skillet for toasting chiles

Instructions

1. 1

   Toast the dried chiles

   Heat a large dry skillet over medium heat. Working in batches, press the dried chiles flat against the hot surface with a spatula. Toast for 20 to 30 seconds per side until they become pliable and release a deep, earthy fragrance. Watch carefully. The line between toasted and burnt is thin, and burnt chiles will make your chili bitter. Transfer to a large heatproof bowl as they finish.

   If a chile puffs up and chars in spots, that's fine. If it turns black and smells acrid, discard it and start with a fresh one.
2. 2

   Rehydrate the chiles

   Pour 3 cups of the warm beef stock over the toasted chiles, pressing them down to submerge. Let them soak for 25 to 30 minutes until completely soft and pliable. They should tear easily when pinched. Reserve the soaking liquid.

3. 3

   Blend the chile paste

   Transfer the softened chiles to a blender along with 1 cup of the soaking liquid. Blend on high for 2 to 3 minutes until completely smooth. You want a paste with no visible pieces. Scrape down the sides as needed. If the mixture is too thick to blend, add more soaking liquid in small splashes. Press the paste through a fine-mesh strainer into a bowl, discarding the solids. This straining step removes any remaining bits of skin and seeds. Don't skip it.

   The chile paste can be made up to 3 days ahead and refrigerated. Bring to room temperature before using.
4. 4

   Season and sear the beef

   Pat the beef cubes thoroughly dry with paper towels. Moisture prevents browning. Season generously with salt and pepper. Heat the bacon fat in a large Dutch oven over high heat until it shimmers and just begins to smoke. Working in batches of 8 to 10 pieces to avoid crowding, sear the beef on all sides until a deep brown crust forms. This takes 3 to 4 minutes per batch. Don't rush it. That crust is flavor. Transfer browned meat to a plate and continue with remaining batches, adding more fat if the pot looks dry.

   Crowding the pot causes the meat to steam rather than sear. Better to work in three batches than to lose that Maillard crust.
5. 5

   Build the aromatics

   Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and golden at the edges, about 6 minutes. The fond on the bottom of the pot will begin to dissolve into the onions. Add the garlic and cook for another minute until fragrant. Add the cumin, oregano, smoked paprika, and cayenne. Stir constantly for 30 seconds to bloom the spices in the fat. You'll smell them come alive.

6. 6

   Combine and braise

   Pour in the beer, scraping up every bit of fond from the bottom. Let it bubble vigorously for 2 minutes to cook off the raw alcohol. Stir in the strained chile paste, remaining beef stock, brown sugar, and vinegar. Return all the seared beef and any accumulated juices to the pot. The liquid should come about three-quarters up the sides of the meat. Bring to a simmer, then reduce heat to low. Cover and cook for 2½ to 3 hours, stirring every 30 minutes. The chili is ready when the beef breaks apart with gentle pressure from a wooden spoon.

7. 7

   Thicken with masa

   Ladle about ½ cup of the hot chili liquid into a small bowl. Whisk in the masa harina until smooth with no lumps. Pour this slurry back into the pot and stir to combine. Simmer uncovered for 10 minutes. The masa adds body and a subtle corn flavor that's traditional to Texas chili. The consistency should coat a spoon but still flow easily. If it's too thick, add splashes of stock. Too thin, simmer a bit longer.

8. 8

   Season and rest

   Taste the chili carefully. Adjust salt. Add more cayenne if you want more heat. The vinegar should provide brightness without being identifiable. If the flavors taste flat, a small splash more will pull everything together. Turn off the heat and let the chili rest for 15 minutes before serving. This resting period allows the flavors to settle and the beef to absorb more of the sauce.

   Chili always tastes better the next day. Make it ahead if you can, refrigerate overnight, and reheat gently.
9. 9

   Serve

   Ladle the chili into deep bowls. Serve with diced raw onion, shredded sharp cheddar, sour cream, and pickled jalapeños on the side. Saltine crackers or cornbread are the only acceptable accompaniments. Do not serve over rice. Do not add beans on top. Let the bowl of red stand on its own merits.

Chef Tips

• •Seek out dried chiles at Mexican grocery stores or order them online. Supermarket chile powder cannot replicate the depth and complexity of whole dried chiles that you toast and rehydrate yourself. The extra effort takes twenty minutes and transforms the dish entirely.
• •Beef chuck roast is ideal because of its marbling and connective tissue. As it braises, that collagen converts to gelatin and creates body in the sauce. Lean cuts like sirloin will turn dry and stringy. Don't substitute.
• •The fat matters. Bacon fat and lard were traditional for good reason. They carry flavor and create a richer base than neutral oils. If you're rendering your own bacon fat, strain it through cheesecloth and store it in the refrigerator. It keeps for months.
• •This chili freezes beautifully for up to 3 months. Portion into quart containers, leaving an inch of headspace. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of stock if needed.
• •For game day, make the chili two days ahead and keep it refrigerated. The flavors deepen considerably. Reheat in a slow cooker on low for 2 to 3 hours before guests arrive.

Advance Preparation

• •Chile paste can be made up to 3 days ahead and refrigerated in an airtight container.
• •The complete chili improves dramatically after 24 hours in the refrigerator. The flavors meld and the beef becomes even more tender.
• •Reheat gently over medium-low heat, stirring occasionally, adding beef stock or water if the consistency has thickened too much.
• •Portion and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.

Frequently Asked Questions

Nutrition Information

1 serving (about 380g)