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Fort Worth Chili




Source of Recipe


the web


List of Ingredients




3 pounds beef chuck, cut into ½-inch pieces
1 12-ounce can beer
3 dried Ancho chilies, seeded
1 dried Pasilla chile, seeded
2 Jalapeño peppers, seeded and chopped
1 Anaheim chile
1 Habanero chile
1 28-ounce can whole tomatoes
1 13-ounce can tomatillos, drained
2 tablespoons cumin seeds
½ cup vegetable oil
2 medium onions, chopped
6 cloves garlic, minced
2 bay leaves
1 tablespoon oregano
1 tablespoon Hungarian paprika
1½ teaspoons cayenne pepper
1½ teaspoons salt
1½ teaspoons thyme
1½ teaspoons black pepper
1½ teaspoons masa harina

Recipe



Marinate beef in beer for one hour. Soak dried chilies in hot water until softened, about 30 minutes, drain. In a heavy skillet over high heat roast peppers until blackened, about 10 minutes. Cool, peel and seed. Drain beef, reserving marinade. Puree chilies in food blender. Roast cumin seeds over high heat until fragrant, grind.

Heat oil in a cast iron Dutch oven until hot and sauté beef until browned. Add onion and garlic, cook until onions are translucent, about 10 minutes. Add remaining ingredients except masa flour and simmer 1½ to 2 hours, until meat is tender. Mix masa flour with water to form paste, add to chili to thicken.