Beef & Ham Chili

This is old-school Texas-style chili where the meat is cubed (not ground), there are no beans in sight, and rendered beef suet does the sautéing instead of vegetable oil. The addition of cubed ham alongside the beef is the family signature here, contributing salty-smoky depth that beef alone can’t deliver.

Rendered suet is the secret weapon. Two cups of pure beef fat gives the onions and garlic a meaty base to cook in, then carries the flavor up into the meat as it browns. Vegetable oil can substitute but the depth is gone. If you can’t get beef suet, render fat from a chuck roast or use leftover bacon drippings as a partial substitute.

The simmer is what does the work. Two and a half hours total cooking time turns tough cubed meat into fork-tender chunks. Stir often during the second hour. Once the chile powder and salt go in, the sugars in the chile can scorch quickly.

Real red chile pulp (made by soaking dried chiles, then pureeing) is what gives Texas chili its color and complex heat. Chili powder works but adds dried herbs and salt that change the profile. If you have time, make the pulp from dried New Mexico or ancho chiles for proper flavor.

Gray-colored meat after browning is correct and from the recipe. You’re not searing here; you’re cooking the meat through so it doesn’t dump raw blood into the chili.

Chef Tips

• Use chuck or sirloin tip for the beef, cut into ¾-inch cubes. Pre-ground beef makes a different, mushier chili.
• Toast the cumin in a dry pan for 30 seconds before adding for nuttier, deeper flavor.
• Refrigerate overnight before serving. Texas chili is always better on day two.
• Skim the fat off the top before serving if you want a less heavy bowl.

Variations

• Add a square of dark chocolate or a tablespoon of cocoa powder during the second hour for richness.
• Stir in a tablespoon of masa harina dissolved in water to thicken without flour.
• Top with raw chopped onion, sharp cheddar, sour cream, and lime wedges for the full bowl-of-red experience.