This Texas chili is rich and hearty with just the right amount of heat. The beef is wonderfully tender and perfectly absorbs the smoky, savory seasoning of the pepper paste and spices.
Ingredients
- ounces dried Chili peppers (such as pastilla, guajillo, New Mexico Chilis, and California Chilis): 2 piece
- hot water: 4 cups
- tablespoon finely chopped chipotle pepper in adobo sauce (about 2 peppers): 1 piece
- canola oil: 1 Tbsp
- lbs boneless beef chuck roast, trimmed of excess fat, cut into 3/4-inch cubes: 4 piece
- kosher salt: 2 tsp
- black pepper: 1 tsp (freshly ground)
- yellow onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- ground cumin: 1 tsp
- ground cinnamon: 0.125 tsp
- 1/2 cups water: 1 piece (divided)
- Masa Harina: 2 Tbsp
- beef stock: 4 cups
- bay leaves: 2 piece
- white vinegar: 1 Tbsp
- dark brown sugar: 1 Tbsp
- sour cream: (for serving, to taste)
- lime: 1 piece (cut into wedges, for serving)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Place peppers in a large skillet and heat over medium-low heat; cook, turning once, until lightly toasted and fragrant, 2 to 3 minutes per side. Transfer chiles to a bowl and cover with hot water; let stand for 30 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Drain chiles, reserving about 1/2 cup of the soaking water. Use a paring knife to slice open each pepper, and remove and discard stems and seeds by running under a gentle stream of tap water. Dotdash Meredith Food Studios
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Combine chiles, chipotle pepper, and reserved 1/2 cup water in a blender; blend until a smooth paste forms, 15 to 30 seconds. Set aside. Dotdash Meredith Food Studios
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Heat oil in a Dutch oven over medium-high heat. Toss beef cubes in a large bowl with salt and pepper until evenly coated. Add half of the beef to the Dutch oven and cook, stirring occasionally to brown most sides, about 3 minutes per side. Transfer to a large plate. Repeat with remaining beef. Dotdash Meredith Food Studios
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Add onions and garlic to drippings in Dutch oven and cook, stirring constantly, until soft and translucent, 3 to 4 minutes. Add cumin and cinnamon, and cook, stirring constantly, until darkened and fragrant, about 1 minute. Dotdash Meredith Food Studios
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Add blended chili paste and cook, stirring constantly, for 1 minute. Dotdash Meredith Food Studios
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Add 1/4 cup of the water and masa harina, whisking until incorporated to avoid lumps. Add stock and remaining 1 1/4 cups water and stir to combine. Dotdash Meredith Food Studios
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Add bay leaves and reserved beef and bring to a simmer over medium-high. Reduce heat to maintain a very low simmer and cook, partially covered, stirring occasionally, until liquid is thickened, about 2 hours. Stir in brown sugar and vinegar. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Remove from heat and let stand for 20 minutes before serving warm with sour cream and lime wedges. Dotdash Meredith Food Studios Cook's Note: Chili can be stored in a sealed container in the refrigerator for up to 4 days.
