A simple Texas-style chili with tender beef cubes falling apart in a delicious chili sauce!
Chili is one of my favorite foods and there are many ways to prepare it! At its core, chili is made from beef and chilies, with the beef either cut into cubes or ground, and there are many additions such as tomatoes, beans, etc. Texas-style chili is made with beef in cubes and without beans and has a thick sauce made from a chili paste with beef broth and coffee. This recipe starts by grilling and soaking some dried chilies, I like a combination of ancho chilies, pasilla chilies, and chipotle chilies before taking out their stems and seeds and mashing them into a batter. The diced beef is grabbed on all sides until golden brown, and I like to cook it in bacon fat, which adds flavor and gives the perfect excuse to add bacon to the chili! The chili is seasoned with cumin, coriander, oregano, smoked paprika, cayenne, and a hint of cinnamon and cocoa powder, as well as Worcestershire sauce and a hint of apple cider vinegar. Everything is stewed, slowly, until the beef is melted in your tender mouth, so that all the flavors have time to come out! This Texan-style chili is perfect in a bowl or served on rice, pasta, corn chips, tortilla chips, etc. and I like to garnish it with fresh coriander, diced onions, jalapenos, cheese, avocado, etc.
A simple Texas-style chili with tender beef cubes falling apart in a delicious chili sauce!
Ingredient
- 2 dried ancho chilies
- 2 dried pasilla chili peppers
- 2 dried chipotle chilies
- 1 cup of water, only boiled
- 4 Strips of bacon, cut into 1-inch pieces
- 2 Pounds of Roast beef, Cut into 1-Inch Cubes
- 1 Onion, coarsely chopped
- 4 Cloves of garlic
- 2 Cups beef broth
- 1 cup of coffee
- 1 (14 Oz) can of tomato puree (Optional)
- 1 tablespoon worcestershire sauce
- 1 Tablespoon cumin
- 1 Teaspoon of coriander
- 2 Teaspoons oregano
- 1 Tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 Teaspoon cinnamon
- 1/2 Teaspoon cocoa powder
- 1 Tablespoon of apple cider vinegar
- Salt to taste
Direction
Fry the chillies in a pan with a thick bottom for 30 seconds on each side before soaking them in just boiled water until soft, about 20 minutes.
Meanwhile, cook the bacon in a large saucepan before reserving it and storing the fat in the pan.
Add the beef and cook in the bacon fat over medium heat until golden brown on all sides.
Remove the stems and seeds from the now soaked chili peppers.
Puree the chillies now soaked in the water in which they were soaked with the onion and garlic.
Drain excess fat from the pan, add chili puree and simmer for a minute.
Add beef broth, coffee, tomato puree, Worcestershire sauce, bacon, cumin, coriander, oregano, paprika, cayenne, cinnamon and cocoa powder, mix, bring to a boil, reduce the heat and simmer,
covered until the beef decays soft, about 2 hours. (Option: remove excess fat from the broth.)
Add apple cider vinegar and season with salt to taste.
Small step: implement steps 1 to 7, transfer to a slow cooker and cook on low heat for 6 to 10 hours or on high for 2 to 4 hours before adding the vinegar and season with salt.
- Option: replace some or all tomato puree with beef broth or beer.
- Option: Add 2 tablespoons of masa harina for a thicker sauce.
- Option: add 1 tablespoon of molasses.
- Option: season with soy sauce instead of salt!
Nutritional Value: Calories 366, Fat 17g (5g Saturated, Trans 0.3g), Cholesterol 109mg, Sodium 845mg, Carbohydrates 16G (4G fiber, Sugar 5g), Protein 39g
