Texas Chili

Ingredients

For the Chili:

• 3 dried guajillo or New Mexico chiles

• 3 dried pasilla chiles

• 2 dried ancho chiles

• 6 cloves garlic

• 2 canned chipotle peppers in adobo sauce (optional)

• 1 (32-ounce) carton low-sodium beef or chicken broth (4 cups), divided

• 1 large white or yellow onion

• 1 (4 1/2-pound) boneless beef chuck or chuck shoulder roast

• 2 teaspoons kosher salt, divided, plus more as needed

• 2 tablespoons vegetable oil, plus more as needed

• 2 tablespoons tomato paste

• 1 tablespoon packed dark or light brown sugar

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• 1 teaspoon freshly ground black pepper, plus more as needed

• 1/4 teaspoon ground cinnamon

• 1 (12-ounce) bottle dark beer, such as Shiner Bock or Negro Modelo

• 3 tablespoons masa harina

Serving Options:

• Corn chips or tortilla chips

• Cornbread

• Shredded cheddar cheese

• Diced white onion

• Sliced fresh jalapeños

• Sour cream or plain Greek yogurt

• Coarsely chopped fresh cilantro

Instructions

1.  Prepare the Chiles:

–  Remove stems and seeds from the dried guajillo, pasilla, and ancho chiles.

–  Toast the chiles in a dry skillet over medium heat for 1-2 minutes until fragrant.

–  Transfer chiles to a bowl, cover with hot water, and soak for 15-20 minutes until softened. Drain.

2.  Make the Chile Paste:

–  In a blender or food processor, combine the soaked chiles, garlic, chipotle peppers (if using), and 1 cup of broth. Blend until smooth. Set aside.

3.  Prepare the Beef:

–  Cut the beef into large chunks and season with 1 teaspoon kosher salt.

–  Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides in batches, then remove and set aside.

4.  Cook the Aromatics:

–  In the same pot, add the chopped onion and sauté until softened, about 5 minutes.

–  Stir in the tomato paste, brown sugar, chili powder, cumin, oregano, smoked paprika, black pepper, and cinnamon. Cook for 1-2 minutes until fragrant.

5.  Combine and Simmer:

–  Return the browned beef to the pot.

–  Pour in the chile paste, remaining 3 cups of broth, and dark beer. Stir to combine.

–  Bring to a boil, then reduce heat to low and cover. Simmer for 3-4 hours, stirring occasionally, until the beef is tender.

6.  Thicken with Masa Harina:

–  In a small bowl, mix masa harina with 1/4 cup cold water to make a slurry.

–  Stir the slurry into the chili and cook for an additional 10-15 minutes to thicken. Adjust seasoning with salt and pepper as needed.

7.  Serve:

–  Serve the Texas chili hot with your choice of corn chips, cornbread, shredded cheddar cheese, diced onions, sliced jalapeños, sour cream, and chopped cilantro.

Enjoy your rich, flavorful, and authentic Texas chili!