Email to Cat      

One-Hour Texas Chili

Source of Recipe

From "The Homesick Texan Cookbook" by Lisa Fain


Recipe Introduction

"When I make my Seven-Chile Texas Chili, it's an all-day affair. But sometimes you don't have the time or the patience to wait for a hearty bowl of red. And for those times I offer my One-Hour Texas Chili, which is still a flavorful, meaty dish. The main difference between this chili and my Seven-Chile Texas Chili is that for this I use ground beef, preferably the rougher chili-chuck grind. Ground beef takes less time to cook, and in my experience, the longer it sits on a stove, the more mealy it gets�it's perfect for a quick chili. There are still plenty of chiles and spices, however, to give this chili a complex flavor. I make this on weeknights when I'm looking for a quick meal. I also find that this chili is a fine accompaniment to hot dogs and for that Texan treat known as Frito pie."

List of Ingredients

◦ 6 dried ancho chiles, stems and seeds removed
◦ 2 dried chipotle chiles, stems and seeds removed
◦ 1 tablespoon vegetable oil or bacon grease
◦ 1 medium yellow onion, quartered
◦ 4 cloves garlic, chopped
◦ 4 dried pequin chiles
◦ 1 tablespoon ground cumin
◦ 1 teaspoon dried oregano
◦ � teaspoon ground clove
◦ � teaspoon ground cinnamon
◦ 2 pounds beef, coarsely ground (you can ask your butcher to do this)
◦ Salt and black pepper, to taste
◦ 2 teaspoons masa harina (optional, but will thicken chili if needed)
◦ 2 tablespoons lime juice


Recipe

In a large skillet, preferably a cast-iron skillet, heat the dried ancho and chipotle chiles on medium-high heat about a minute on each side. Turn off the heat, fill the skillet with water, and let the chiles soak until rehydrated, about 30 minutes.

In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the onion quarters, stirring occasionally until they start to brown, about 10 minutes. Throw in the garlic and cook for 30 more seconds. Place cooked onions and garlic into a blender.

Drain the chiles from the soaking water and add them to the blender along with the pequin chiles (you don't need to presoak these little chiles). Add the cumin, oregano, clove, cinnamon, and 1 cup of water. Blend until smooth.

Form the ground beef into little balls about the size of a marble. In the same large pot, on medium, cook the meat, stirring occasionally until lightly browned on each side, about 10 minutes. Add the chile pur�e and 4 cups of water, heat on high until boiling, then turn the heat down to low and simmer uncovered for 45 minutes, stirring occasionally.

After 45 minutes, adjust seasonings and add salt and black pepper to taste. Also, if the chili isn't thick enough, slowly stir in the masa harina. Add the lime juice and then cook for 15 more minutes.

Makes 6 to 8 servings





❧ Note:
If you can't find dried chipotle chiles, substitute canned chipotle chiles and forgo the soaking step.