Ultimate Texas Chili
- In a dry extra-large skillet toast dried chile peppers, half at a time, over medium heat 3 to 4 minutes or until fragrant, turning often. Let cool. Remove stems, seeds, and membranes from peppers. Tear peppers into pieces and place in a large bowl; add 5 cups boiling water. Let stand 30 minutes.
- Using a slotted spoon, transfer chiles to a blender. Add 3 cups of the soaking liquid and the next six ingredients (through black pepper). Cover and blend until smooth. Strain mixture through a fine-mesh sieve, pushing the liquid through and scraping the inside of the sieve using a rubber spatula; discard solids.
- Meanwhile, in a 6- to 8-quart Dutch oven heat 1 tablespoon of the oil over medium-high heat. Cook meat, in batches, until browned, adding the remaining oil as needed. Remove meat from pan; set aside.
- Add onions to drippings in pan. Cook and stir 3 minutes or until tender. Add cumin; cook 1 minute or until fragrant, stirring constantly. Add chile puree. Cook 10 minutes, stirring often.
- Return meat to pan. Add broth, tomato sauce, tomatoes, beer, and oregano. Bring to boiling; reduce heat to low. Simmer, covered, 1 hour. Uncover and simmer 1 hour more or until beef is tender and chili is slightly thickened.
- Slowly sprinkle masa harina into the chili stirring constantly to incorporate. Simmer 15 minutes or until thickened. Serve with desired toppings.
From the Test Kitchen
If desired, use 3 pounds ground beef chuck instead of the beef chuck roast. Prepare chiles as directed in Steps 1 and 2. Cook the ground chuck in one batch over medium-high heat in 1 tablespoon oil until browned. Drain and discard all of the fat. Use the remaining 2 tablespoons oil to cook the onions instead of the drippings. Return meat to pan. Add broth, tomato sauce, tomatoes, beer, and oregano. Bring to boiling; reduce heat to low. Simmer, uncovered, 1 hour or until chili is slightly thickened. Continue as directed in Step 6.
If you don't have masa harina, use tortilla chips or corn tortillas to thicken the chili. Lightly coat both sides of 2 corn tortillas with nonstick cooking spray. Cut each tortilla into 6 pieces. Arrange in a single layer on a baking sheet and bake at 425 degrees F for 8 minutes or until lightly browned and crisp. Cool on wire rack. Finely crush 9 of the tortilla pieces or purchased tortilla chips (about 1/2 ounce) into a fine powder. Use 2 tablespoons crushed chips in place of the masa in Step 6.
Ladle cooled chili into shallow freezer containers leaving a 1/2-inch headspace. Label and freeze up to 3 months. To serve, thaw chili in container 1 to 2 days in the refrigerator. To serve, heat thawed chili on the stovetop over medium heat, stirring frequently. (Or thaw in the microwave on 50% power [medium]. Remove chili to a microwave-safe dish. Cover with vented plastic wrap. Microwave on 100% power [high] until heated through, stirring once or twice.)
Nutrition Facts (Ultimate Texas Chili)
- Per serving:
- 544 kcal ,
- 20 g fat
- (6 g sat. fat ,
- 4 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 170 mg chol. ,
- 1125 mg sodium ,
- 26 g carb. ,
- 7 g fiber ,
- 7 g sugar ,
- 62 g pro.