Texas Red Chili (No Beans)

Cubed beef, dried chiles, and beer - the way it's cooked at chili cook-offs across Texas. No beans, no tomatoes, no apologies.

Prep

30 minutes

Cook

3 hours

Equipment

• Cast iron skillet for toasting chiles
• 6-quart heavy Dutch oven or enameled pot
• Blender
• Fine mesh strainer
• Sharp knife for cubing beef

Ingredients

• 3 lbs beef chuck, cut into 1/2-inch cubes (not ground)
• 6 dried ancho chiles, stemmed and seeded
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried chiles de arbol (more for heat)
• 2 tbsp beef tallow or lard
• 1 large yellow onion, diced
• 6 cloves garlic, minced
• 1 tbsp ground cumin (toasted whole seeds, then ground)
• 1 tbsp Mexican oregano
• 1 tsp smoked paprika
• 1 bottle (12 oz) Mexican lager (Modelo or Shiner)
• 3 cups beef stock
• 2 tbsp masa harina (for thickening at the end)
• Salt to taste

Method

1. 01

   Toast the dried chiles in a dry cast iron skillet over medium heat, 30 seconds per side, until fragrant. Do not let them scorch or the chili turns bitter.

2. 02

   Cover the toasted chiles with hot water and soak 20 minutes until soft. Reserve 1 cup of the soaking liquid. Blend the chiles with the reserved liquid until smooth. Strain through a fine mesh to remove any skins - this is your chile puree.

3. 03

   Season the beef cubes with salt. Melt tallow in a heavy Dutch oven over high heat. Sear the beef in batches, hard - do not stir until each side has real color. Remove to a plate.

4. 04

   Drop heat to medium. Add onion, cook 5 minutes until soft. Add garlic, cumin, oregano, and paprika. Stir 30 seconds until fragrant.

5. 05

   Deglaze with the beer, scraping the fond off the bottom. Return the seared beef and all juices to the pot.

6. 06

   Add the chile puree and beef stock. Bring to a bare simmer, cover, and cook low for 2.5 to 3 hours, stirring every 30 minutes. The beef should be fork-tender but still holding its cube shape - not shredded.

7. 07

   In the last 15 minutes, whisk the masa harina with 1/4 cup water and stir it in. Simmer uncovered until the chili thickens and coats a spoon. Salt to finish.

8. 08

   Rest off the heat for 15 minutes before serving. Better the next day. Serve with diced onion, shredded cheese, and saltines - never over rice, never with beans.

How to serve

• Bowl toppings: diced white onion, shredded sharp cheddar, chopped cilantro, sliced pickled jalapenos, lime wedge, saltines.
• Piled over Fritos with cheese for Frito pie.