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Texas-Style Beef Chili

Source of Recipe

From "Cooking with Spice" by Jennifer Newens


Recipe Introduction

"In Texas, chili is made from beef, vegetables, and spices, period. Cooks there consider the addition of beans or tomatoes akin to sacrilege. This version uses hand-toasted and ground cumin seeds and fruity ancho chile powder, both authentic additions, then adds Spanish-style smoked paprika to the mix for a satisfying bowl of red."

List of Ingredients

â—¦ 2 teaspoons cumin seeds
â—¦ ¼ cup ancho chile powder
â—¦ 1 tablespoon Spanish smoked paprika
â—¦ 2 teaspoons dried oregano
â—¦ 4 pounds boneless beef chuck roast, cubed
â—¦ Salt and freshly ground black peppercorns
â—¦ 3 tablespoons olive oil
â—¦ 1 large yellow onion, chopped
â—¦ 1 fresh jalapeño chile, seeded and chopped
â—¦ 1 large red bell pepper, seeded and chopped
â—¦ 4 cloves garlic, minced
â—¦ 1 ½ cups (12 fl oz) lager beer
â—¦ 1 cup beef broth
â—¦ 2 tablespoons yellow cornmeal
â—¦ Slivered red onions and chopped pickled jalapeño chiles for serving


Recipe

In a small frying pan, toast cumin seeds over medium heat, shaking pan occasionally, until fragrant, about 2 minutes. Transfer to a mortar and finely grind with a pestle (or use a spice grinder). Transfer to a bowl and add chile powder, paprika, and oregano. Mix well and set aside.

Season beef with salt and pepper. In a Dutch oven, heat 2 tablespoons of oil over medium-high heat. In batches to avoid crowding, add beef cubes and cook, turning occasionally, until browned, about 5 minutes per batch. Transfer to a plate.

Add remaining 1 tablespoon oil to pot. Add onion, fresh chile, bell pepper, and garlic and reduce heat to medium. Cover and cook, stirring occasionally, until onion softens, about 5 minutes. Uncover, add spice mixture, and stir well for 30 seconds. Stir in beer and broth. Return beef to pot, cover, and reduce heat to low. Simmer until beef is fork-tender, 1½ to 2 hours.

Remove chili from heat and let stand for 5 minutes. Skim off any fat that rises to surface. Return pot to medium heat and bring to a simmer. Transfer about ½ cup of cooking liquid to a small bowl, add cornmeal, and whisk well. Stir into chili and cook until lightly thickened, about 1 minute. Season to taste with salt and pepper. Spoon chili into warmed bowls and serve right away topped with onions and pickled jalapeños.

Makes 8 servings