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Texas Chili
A bean-free bowl of red built on a smooth sauce of toasted dried chiles and two cuts of beef, hand-diced chuck and ground beef. Lager and stock add depth, and a long, gentle simmer does the rest.
- YieldMakes about 3 quarts, serves 8
- Hands-on1 h
- Total3 h 11 min
- Difficulty
Ingredients
Chile sauce
- 2dried chiles de árbol
- 2dried ancho chiles
- 2dried guajillo chiles
- 240 mlhot tap water, or as needed
Chili
- 30 mlextra-virgin olive oil
- 1sweet onion, medium, diced
- 4 clovesgarlic, minced
- 1red bell pepper, seeded and diced
- 1Fresno chile, seeded and minced
- 2Anaheim chiles, seeded and diced
- 680 gchuck roast, cut into 1 cm cubes
- 680 gground beef, 80% lean
- 2 tbspall-purpose flour
- 3 tbspchili powder
- 2 tbspground cumin
- ½ tspblack pepper, freshly ground
- 1 pinchcayenne pepper
- 355 mlMexican lager
- 1.4 Lbeef stock
- 1½ tbspkosher salt
To finish
- 15 gcilantro, chopped
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