Home Cooking


recipe for real chili


Home Cooking 27

recipe for real chili

ChiliDude | Dec 21, 2004 02:00 PM

Texas-Style Chili
(Modified for Supermarket Ingredient Availability*)

3 large red bell peppers
3 pounds of chuck roast, cut in ½” cubes
2 tablespoons vegetable oil
12 ounces of beer
1 teaspoon of ground cumin
2 tablespoons of paprika
1 large Spanish onion, finely diced
½ to 2 teaspoons of ground cayenne
3 large garlic cloves, finely minced
1 tablespoon of oregano (preferably Mexican, Lippia graveolens**)
3 jalapeño chiles, finely diced
Salt and ground black pepper to taste
2 teaspoons of masa harina (if needed)

1. Preheat oven to 400° F. Cut bell peppers in half lengthwise, and remove seeds and stems. Place bell pepper halves skin side up on aluminum foil on oven rack, and roast until skin pulls away from flesh, and color of skin darkens somewhat. Remove peppers from oven to a plastic container and cover to steam for about 10 minutes. When cooled remove pepper skin and discard.

2. Heat a 5-quart Dutch oven (preferably cast iron) at medium high temperature for about one minute, then add vegetable oil. Add ground cumin to hot oil and let cumin infuse in oil. Add diced onion to oil and sauté until it appears glazed. Add garlic and diced jalapenos, allow to sauté for about 2 minutes.

3. Add cubed chuck roast, and immediately add beer. Do not brown meat before adding beer. Beer should cover meat. Bring briefly to a boil, stirring occasionally. Turn down heat to a simmer, and allow to simmer uncovered for about one hour. Stir frequently to make sure each meat cube is cooked.

4. Puree the roasted bell peppers. After meat has simmered for an hour, add pureed bell peppers, paprika, ground cayenne, oregano, and salt and black pepper. Allow brew to simmer uncovered until liquid has thickened so that a wooden stirring spoon stands upright. Add masa harina (fine cornmeal) if needed to thicken chili. Stir masa harina in well and allow to cook for about 10 minutes more.

5. Serve with refried beans on the side and tortilla chips. Best if refrigerated and served next day. Serves 4 to 6 chiliheads.

* Modified for ease of acquiring ingredients without resorting to mail order, and tomato products and beans have been intentionally omitted.

** Mexican oregano is a verbena, not in mint family like Mediterranean oregano.

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