Our Favourite Texas Beef Chilli

Ingredients for Our Favourite Texas Beef Chilli

• 110g dried ancho chillies (about 9 chillies)

• 60g dried guajillo chillies (about 7 chillies)

• 60g dried pasilla chillies (about 10 chillies)

• 60g dried chipotle chillies (about 8 chillies)

• 8 to 12 dried chillies de árbol

• 8 garlic cloves, unpeeled

• 1 tablespoon plus 1 3/4 teaspoons kosher salt, divided

• 1 3/4 teaspoons freshly ground black pepper, divided

• 1 teaspoon honey

• 110ml lard or vegetable oil

• 2.7kg boneless beef chuck, trimmed and cut into 1/2-inch cubes

• 325g finely chopped yellow onion

• 1 tablespoon plus 1 teaspoon ground cumin

• 950ml low-sodium beef broth

• 2 teaspoons dried oregano

• 2 tablespoons masa harina, recommended but optional (see Cooks' Note)

• 2 tablespoons dark-brown sugar

• 2 tablespoons red-wine vinegar

• 1/2 teaspoons cayenne pepper, plus more to taste

• Lime wedges, soured cream, chopped red or white onion, jalapeño, and/or coriander, for serving

Heat a large, dry skillet over high heat and toast peppers in batches, until browned in spots but not burned, 30 to 45 seconds per side. Toast garlic cloves in their skins in the same skillet, tossing, until browned in spots, about 3 minutes.

If chillies are dusty, rub them gently with a damp paper towel. Cut peppers in half lengthwise; remove stems and seeds. Place chillies de árbol in a small heatproof bowl. Place all other chillies in a large heatproof bowl. Pour very hot water over chillies until submerged and let soak for 45 minutes, placing a plate on top of chillies to keep them submerged if necessary

Peel garlic cloves and place cloves in blender. Add all the soaked chillies except for the chillies de árbol along with 950ml the soaking liquid. Add 1 tablespoon salt, 1 teaspoon pepper, and honey. Purée until smooth. Taste and add chillies de árbol to your preference (start with 4 for mild or 6 for medium heat; add additional to taste if you would like more heat).

Strain the purée through a fine-mesh sieve into a large bowl, using a rubber spatula to press the purée through. Set puree aside.

In a large Dutch oven or pot over medium-high heat, melt 2 tablespoons of lard. Add 1/3 of the beef, 1/2 teaspoons salt, and 1/4 teaspoons pepper and lightly brown the meat, 6 to 8 minutes per batch. Transfer to a bowl, reserve, and repeat with remaining 2 batches of beef, seasoning each with 1/2 teaspoons salt and 1/4 teaspoons pepper.

Lower the heat to medium and add 1 more tablespoon lard. Cook the onion with 1/4 teaspoons salt until soft, stirring, about 5 minutes. Add cumin and cook, stirring, 1 minute more. Add the chilli purée and bring to a simmer. Cook, stirring, until purée has lost its raw chilli flavour, about 15 minutes. Add 950ml broth, oregano, and the beef. Combine the masa harina with 475ml water and add to the mixture. Bring to a boil, reduce to a simmer, and cook, uncovered, until meat is tender and broth is thickened, about 3 hours.

Add sugar and vinegar 1 tablespoon at a time, tasting to see if the chilli needs more. Add cayenne, salt, and pepper to taste. Allow the chilli to sit at least an hour and up to overnight to allow the flavours to meld. Serve with lime wedges, soured cream, onion, jalapeño, and/or coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.