I’m going to say something controversial - brace yourself. Beans do not belong in chili (or anywhere else for that matter!). This is a bowl of Texas Red Chili from my own recipe box (yes, I’m old fashioned and have an actual box full of handwritten recipe cards).
I’ve tweaked this recipe for more than a decade into the perfect, well-spiced, but not too spicy, bowl of goodness. Perfect for when the weather outside is frightful or just plain cold! The addition of beer and cocoa powder adds layers of flavor that add richness without smacking you in the face - trust me!
Ingredients:
2 TB oil
2 c. chopped onions
Salt
Cayenne [To taste]
Crushed red pepper flakes [To taste]
2 lbs stew meat [Note: I like buying a top round roast and butchering it into cubes myself so it’s not all fat/fibers - see note below for options]
1 TB chili powder
2 tsp cumin
2 tsp oregano
2 TB cocoa powder [Trust me]
2 TB chopped garlic (5-6 cloves)
3 c. crushed tomatoes (28oz can)
¼ c. tomato paste [I always forget this - oops!]
2 c. beef stock or beer [I use a combo - about 1 ½ cups light colored beer (I made the mistake of using Guinness once…never again), ½ cup of broth or water, and a tsp of Better than Bouillion Beef]
2 TB mesa flour
2 TB corn starch [more or less - we like it a bit thicker, but you can play with it]
NOTE: There are a few ways you can do this - all come out well. I’ve made it in a Dutch oven in the oven or an Instant Pot. The Instant Pot is my favorite because it cooks much quicker. I’ve using cubes of meat, or I’ve also thrown an entire top round roast in there then shredded the meat at the end. It’s your call!
Fry the onions in the oil and salt them well. After the are soft but not brown, about 3-5 minutes, add cayenne and red pepper flakes to taste. I add about a scant ½ tsp cayenne and about a tsp of flakes.
Dry the meat and add to pan to brown (not cook). Depending on the size of your pan, you might want to do this in shifts so the pan isn’t overcrowded. Add chili powder, cumin, oregano, cocoa, and garlic and stir to coat.
Add liquids - tomatoes, tomato paste, beef stock/beer/combo and stir.
Now you cook it by your choice of methods from the note above. If using the Dutch Oven method, place it in an oven at 275F for 3-4 hours before continuing to the final step. Tonight, I made it in my Instant Pot - using the soup/meat setting on High. It took about 10 minutes to come to pressure, cooked for 35 minutes, then I let it natural release for 15 minutes.
Once done, stir the mesa and cornstarch together with enough water to make it soupy. Stir into the chili and cook for 30 more minutes, stirring often (use low saute if using the Instant Pot (with a paper towel over the top to stop spray) or on the stovetop if you’re in the Dutch oven).
You can serve with cornbread, tortillas for dunking and wrapping up meat bits, or tortilla chips along with cheese, sour cream, cilantro, and pickled jalapeños.
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