Texas Beef Chili
Submitted by Junebugg
Chunky beef chuck and Spanish chorizo simmered for 3 hours in a bold, beer-laced chili with plum tomatoes, cumin, and Mexican oregano. No beans in the pot. This is Texas chili done right.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minDown here in Texas, chili means meat. Period.
Beef chuck gets cubed (not ground, thank you very much), tossed in chili powder and olive oil, and left to sit overnight so the spice works its way into every fiber.
The next day, you brown that beef hard alongside sliced Spanish chorizo until everything is crusty and caramelized. Onions and a whole lot of garlic go soft in the drippings before plum tomatoes, a couple bottles of Dos Equis, and tomato paste join the party.
Three hours of low, covered simmering turns it all into a thick, ruddy-red bowl of heat that coats the back of your spoon.
Serve pinto beans and salsa on the side. Never in the pot.
Kitchen Tips
- Brown in batches, never crowd the pan. If you pile the beef in, it steams instead of searing. Give each piece room and you’ll get that deep crust that builds flavor.
- Uncover during the last hour if it’s too soupy. You want a thick, spoonable sauce, not a broth. Letting it reduce with the lid off concentrates everything.
- Use Mexican oregano if you can find it. It’s got a citrusy, earthy bite that regular oregano just can’t match. Check the Mexican food aisle at your grocery store.
Ingredients
Directions
Toss meat with 3 T.
olive oil and 2 tablespoon chili powder in non-
aluminum bowl.
Let stand in refrigerator overnight.
Heat 3 T.
oil in large, heavy skillet over med-hi heat. Brown the meat in batches (do not crowd) on all sides, about 5 minutes. Transfer to a large pot, using slotted spoon. Add chorizo to skillet and brown well. Transfer to pot using slotted spoon. Reduce heat to med-lo. Add more oil to skillet, if necessary. Add onions and cook until translucent, about 10 minutes. Add garlic, chili powder, oregano, cumin, salt and pepper. Stir 3 minutes then transfer to pot. Stir in tomatoes, beer and tomato paste. Bring to a boil then reduce heat. Cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary to thicken liquid into sauce. Some good accompaniments are pinto beans and salsa as side dishes. Serves 6 generously.
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