Capitol Punishment

This is a big-batch, no-bean chili built the Texas competition way: ground beef chuck, ground pork, and hand-cubed beef all simmered together in beer and a heavy hit of spices.

Browning the meat in batches is a must. Overcrowd the skillet and the meat steams instead of browning, robbing you of that deep, crusty sear that builds the base flavor of the whole pot.

The cubed beef chuck mixed with the ground meat gives you two textures in every bite. Tender shreds from the cubes and the rich body of the ground meat create a chili that feels substantial, not just thick.

Masa harina stirred in at the end does double duty. It thickens the chili to a proper consistency and adds a subtle corn flavor that rounds out the spice blend. Dissolve it into a paste first, otherwise you get lumps.

Chef Tips

• Brown meat in small batches, no more than 1 ½ pounds at a time. You want sizzle, not a gray puddle.
• Simmer low and patient. The long cook breaks down the cubed chuck and melds the spice layers together. Don’t rush it.
• Add the tomato sauce, sugar, and coriander in the second stage of cooking. These later additions keep their brightness instead of cooking down to nothing.
• Taste before salting. The bouillon and beer both carry sodium, so hold the salt until the very end.

Variations

• All-beef version: Drop the pork and use all beef chuck (ground and cubed) for a more traditional Texas red.
• Smoky heat: Swap some chili powder for ancho or chipotle powder and add a splash of liquid smoke.
• Bean lovers: Stir in pinto or kidney beans in the last 30 minutes if you’re not bound by competition rules.