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Texas Chili

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"A 'bowl of red' in the Southwest refers to this signature brick-colored, bean-free beef chili (this is cattle country, after all). Indeed, the simplest forms of the dish contain little more than beef and spices, although you'll find spruced-up versions at any of the countless cook-offs held throughout the region. And forget about ground beef; Texas chili is all about chunks of tender, melting chuck. You can serve the chili with a handful of tortilla chips or saltines, or a side of cornbread, but a bowl on its own, most agree, is all the sustenance you need."

List of Ingredients

â—¦ 8 dried chiles (about 3 ounces), such as a mix of ancho and guajillo
â—¦ 3 tablespoons neutral-tasting oil, such as safflower, plus more as needed
â—¦ 3 pounds trimmed beef chuck, cut into small pieces (½ inch or smaller)
â—¦ Coarse salt and freshly ground pepper
â—¦ 2 large onions, coarsely chopped (about 4 cups)
â—¦ 7 to 8 cloves garlic, minced (¼ cup plus 1 tablespoon)
â—¦ 2 fresh jalapeño or serrano chiles, minced (ribs and seeds removed for less heat, if desired)
â—¦ 2 ½ teaspoons ground cumin
â—¦ 1 ½ teaspoons dried oregano
â—¦ 1 can (28 ounces) whole peeled tomatoes, puréed with their juice (to yield 3 ½ cups)
â—¦ 2 to 3 teaspoons distilled white vinegar
â—¦ Avocado, for serving (optional)
â—¦ Cilantro leaves, for garnish


Recipe

Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Let cool, then remove stems and seeds; discard. Transfer chiles to a large liquid measuring cup or bowl, and add hot water to cover. Rest a small bowl on top to keep chiles submerged and let soak 30 minutes. Remove chiles and purée in a blender with ½ cup soaking liquid.

Heat a large, heavy-bottomed pot over high; add 2 tablespoons oil. Season beef with salt and pepper. Working in batches, cook beef until browned all over, about 10 minutes; use a slotted spoon to transfer to a plate. Add more oil as needed between batches.

Add remaining 1 tablespoon oil to the pot. Cook onions, garlic, and fresh chiles over medium-high heat, stirring occasionally, until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 to 60 seconds.

Stir in puréed chiles and tomatoes, then add browned beef and accumulated juices. Season with salt and bring to a boil. Reduce heat and simmer gently, partially covered, until meat is very tender and juices are thick, 2 ½ to 3 hours. (Check pot every hour, adding a little water if mixture seems too dry.)

Season chili with more salt and stir in vinegar to taste. Serve immediately, topped with avocado, if desired, and garnished with cilantro. (Chili can be refrigerated up to 3 days or frozen up to 3 months; let cool completely before transferring to airtight containers. Thaw frozen chili overnight in the refrigerator; reheat over medium, stirring occasionally.)

Serves 6 to 8