Austin Chili

Austin chili walks the line between proper Texas chili (no beans, no compromise) and the bean-friendly bowls served everywhere else. The compromise: simmer the meat and tomatoes hard for two hours so the chili gets that classic deep, melded flavor, then stir Ranch Style beans in only at the end so they don’t blow out into mush.

A full 12-ounce bottle of beer does real work here. The hops cut the richness of the ground beef, and the malt sugars caramelize during the long simmer into deep, almost coffee-like notes. Use a lager or amber ale, never an IPA (the bitterness amplifies and turns the chili sour).

Half a cup of chili powder sounds like a lot but Texas chilis are built around it. Combined with two tablespoons of cumin, two of oregano, and a tablespoon of cayenne, this is a chili that hits hot and stays there.

The flour goes in with the spices to thicken the chili as it simmers. Don’t skip it. The right Austin chili sits up on a spoon, it doesn’t run off.

Pro Tips

• Brown the beef in batches in a wide pot. Crowding steams the meat gray. You want a deep brown crust for the foundation flavor.
• Bloom the chili powder, cumin, and oregano in the hot fat for 30 seconds before adding the wet ingredients. Toasted spices taste twice as deep.
• Skim off excess fat after the first hour of simmering for cleaner, brighter flavor.
• Texas Ranch Style beans are pinto beans in a slightly sweet, cumin-spiced sauce. Substitute 2 cans of pinto beans plus a teaspoon of brown sugar if you can’t find them.

Variations

• Skip the beans entirely for a true Texas red.
• Swap a pound of the ground beef for cubed chuck for a chunkier, steakier bowl.
• Stir in 2 squares of dark chocolate (70% or higher) at the end for a Cincinnati-leaning version with deep mole undertones.