I’m a Texan by birth and by the grace of God (said with a wink). We Texans are very particular about what is and is not chili. Growing up, we always used beer in our chili (I’ve also been known to throw in a couple of ounces of tequila), but it’s completely optional. You could substitute with beef broth if you prefer. I’ve also learned to turn the heat down a little for non-Texans (you can omit the jalapeño and chipotle). The first time I cooked for Tracy, I made her chili. She loved the first bite right until the heat kicked in. She still loved the flavor, it was just a little too much heat for her taste. If you want to add some extra heat in yours, add in extra jalapeño or serrano peppers. You could also add extra chipotle chiles. Anyway, here’s my offering for a delicious Texas style chili. If you’d like to add beans to make the recipe go farther, I recommend dark red kidney beans. Add garnishments such as chopped cilantro, chopped onion, cheese (I use raw pasture raised cheddar cheese), sour cream. Great either by itself or with a slice of Gluten-Free Cornbread.
- 1/4 cup high-heat oil (grass-fed butter or ghee, coconut oil, grass-fed beef tallow, grapeseed oil, flaxseed oil, avocado oil)
- 3 pounds grass-fed beef (tri-tip or boneless sirloin, cubed, or ground chuck or sirloin, depending on your preference)
- 1 large white or yellow onion
- 5 Hatch (or New Mexican) green chiles, roasted, stemmed, seeded, and chopped
- 5 cloves garlic, peeled, and crushed
- 1 large jalapeño, stemmed, seeded and chopped
- 2 large tomatoes, peeled, seeded, and chopped (or 3 cans (14.5 oz)organic diced tomatoes - look for BPA free lining)
- 3 chipotle chiles in adobo, chopped
- 5 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 2 teaspoons mexican oregano
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 4-5 cups beef stock or bone broth
- 4-6 tablespoons masa harina
- 1 (12-ounce) bottle Shiner Bock or Dos Equis beer (or Omision beer for a gluten free option)
- 2 ounces tequila
- Chopped fresh cilantro
- Chopped white onions
- Shredded cheese
- Organic sour cream
In a large heavy pot (such as a stainless steel or cast iron Dutch oven), heat the oil over high heat. Add the meat and sear, stirring, until no longer pink.
Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes.
Add the cumin, oregano, salt, pepper, and cook until fragrant (about 20-30 seconds). Add tomatoes and cook, stirring, for 1 minute.
Add the beer and tequila and cook, stirring, to deglaze the pan.
Add the chipotles and adobo sauce and 4 cups of the stock, stir well and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick.
When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
Ladle into bowls and garnish as desired with cilantro, chopped onions, cheese or a dollop of sour cream. Serve alone or with hot cornbread (a Texas tradition).
Word of Advice: When working with chili peppers, always wear rubber gloves and be careful not to touch your eyes or skin. Wash all utensils and cutting surfaces well with hot, soapy water before proceeding.