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Texas-Style Chili

Source of Recipe


Unknown






List of Ingredients



• -- For the Chile Paste --
  
• 4 to 5 dried ancho or 10 to 12 pasilla chiles
  
• 4 large cloves garlic, unpeeled
  
• 1/2 tsp dried oregano
  
• 1/2 tsp salt
  
• 1/4 tsp cumin
  
• 1/4 tsp freshly ground pepper
  
• 3/4 cup chicken broth
  
• *
  
• 1-1/4 tsp salt
  
• 1/2 tsp freshly ground pepper
  
• 1 (4 lb.) boneless beef chuck eye roast, trimmed and cubed
  
• 6 tsp vegetable oil, divided
  
• 2 medium onions, chopped
  
• 1 green bell pepper, diced
  
• 1 (14-1/4 oz.) can diced tomatoes
  
• *
  
• Sour cream, tortillas, and beans (optional)
  






Instructions



1. Make the chile paste: Heat a large skillet over medium heat. Toast chiles 2 to 3 minutes, turning once, until fragrant. Cut chiles in half; discard seeds and stems. Combine chiles with hot water to cover in a bowl. Let stand 20 minutes, until softened. Toast garlic in skillet over medium heat, turning, until skin is blackened on all sides, about 15 minutes. Remove and discard skins. Drain chiles. Puree chiles, garlic, oregano, salt, cumin, pepper, and chicken broth in a blender (Can be made ahead. Cover and refrigerate for up to 2 weeks). Makes 1 cup.
   
   
2. Combine salt and pepper in a large bowl. Add cubed beef and toss to coat. Heat 2 teaspoons of the oil in a large Dutch oven. Add one-third of the beef and cook 4 to 5 minutes until browned. Transfer to another bowl. Repeat process 2 more times, adding 2 teaspoons of the oil for each batch.
   
   
3. Add onions to drippings in skillet and cook 5 minutes, until softened. Stir in the chile paste, bell pepper, tomatoes, and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours, until beef is tender.
   
   Serve with sour cream, tortillas, and beans, if desired.
   
   Makes 6 to 8 servings.