Texas/Two Fingers Chili
Submitted by chicky
Authentic no-bean Texas red chili spiked with tequila and simmered low and slow. Coarse ground beef, ground chiles, cumin, and cayenne build layers of smoky, fiery heat in every spoonful.
YIELD
4 servingsPREP
20 minCOOK
120 minREADY
140 minThis is Texas chili the way the Lone Star State intended: no beans, no tomatoes, no apologies.
Three pounds of coarse ground beef get browned and simmered with a bold lineup of ground dried chiles, cumin, cayenne, and oregano. But here’s the kicker: two cups of tequila go right into the pot, cooking down into a deep, earthy richness you won’t find in any ordinary bowl of red.
Masa harina thickens the broth into a velvety, spoon-coating chili that clings to everything it touches.
Let it bubble away for two hours and the whole kitchen will smell like a West Texas cookoff.
Pro Tips
- Use coarse-ground (chili grind) beef from your butcher for the best texture. Pre-ground works, but the chunkier cut gives this chili its signature bite.
- Masa harina does double duty here: it thickens the broth and adds a subtle corn flavor. Don’t substitute regular cornstarch.
- Go easy on the cayenne at first. You can always crank up the heat with chile caribe and hot sauce in the last 30 minutes.
- Serve with saltine crackers, raw diced onion, and shredded cheddar. That’s the Texas way.
Ingredients
Directions
Heat the oil in a large heavy pot over medium-high heat.
Add the meat to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
Stir in the garlic, ground chile, cumin, cayenne pepper, oregano, salt, tequila, water, and corn flour(masa harina).
Bring to a boil, then lower the heat and simmer, uncovered, for about 1½ hours.
Taste and adjust seasonings.
If desired, add the crushed chile pepper and the optional hot pepper sauce and simmer, uncovered, for ½ hour longer.
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