San Antonio Chili

This is Texas chili the way San Antonio does it: no beans, no tomatoes, just beef and chili spices simmered low and slow until the meat practically melts. Coarse-ground chuck gives it a chunky, substantial texture that fine-ground beef can’t match.

Six tablespoons of chili powder, cumin, oregano, cayenne, and hot sauce build layers of heat that are aggressive but not punishing. The spices bloom during that long simmer, deepening from sharp and raw to rich and rounded.

White cornmeal stirred in at the end thickens the broth into a velvety gravy that clings to the meat. It’s a classic Texas trick that beats flour or tomato paste for body without muddying the chili flavor.

Pro Tips

• Use coarse-ground chuck, not fine. Ask your butcher to grind it on the largest die, or pulse chunks in a food processor. The bigger pieces hold up to two hours of simmering without turning to mush.
• Skim the fat after the first 90 minutes of simmering. The chuck renders a lot of grease, and skimming keeps the finished chili rich but not greasy.
• Stir the cornmeal in slowly and keep stirring for the first few minutes. It clumps if you dump it all in at once.
• Simmer uncovered after adding the cornmeal so the liquid reduces and the chili thickens properly.

Variations

• Add dried ancho or guajillo chili peppers (soaked and pureed) for a more complex, fruity heat.
• Serve topped with raw diced onion, shredded cheddar, and a squeeze of lime.
• Stir in a can of pinto beans during the last 30 minutes if you must (but don’t tell anyone from San Antonio).