Ignore the cell phone pictures, this True Texas Chili was bursting with spicy, delicious flavors and if you are a chili lover like me...you need to try this recipe. It was made by a Texan, so it's clearly legit...filled with chunks of beef...no beans, no tomatoes. Not to go on, but the flavors really came together in this and it was awesome. According to Chef Janie, the key to this chili, is the final step in the recipe, with the brown sugar and vinegar.
I of course love all of the different chili's I've tried at chili club, but I also really like seeing what everyone offers up as garnishes. Along with sour cream, we squeezed in some lime to offset the heat, and had tortillas and fritos as options.
For all of you chili lovers, below is a recap of all of our chili club recipes...from Jersey City to Seattle. I can't wait to keep adding to this list!
Below is the recipe for this True Texas Chili, adapted from Epicurious.
2 habanero peppers
1 7oz. can chipotle peppers in adobo sauce
1-1/2 teaspoons ground cumin seed
1/2 teaspoon ground black pepper
5 tablespoons ghee
2-1/2 pounds boneless beef chuck, cut into 3/4 inch cubes
1/3 cup onion, finely chopped
3 large garlic cloves, minced
2 12 oz beers
2 tablespoons masa harina
1 tablespoon dark brown sugar
1-1/2 tablespoons distilled white vinegar, plus more as needed
Remove stems and seeds from habanero peppers, a brief rinse should do this. In a blender, combine habaneros, chipotles in adobo, cumin, black pepper, 1 tablespoon salt and 1/4 cup of water. Blend together mixture, adding more water if needed, until a smooth, slightly fluid paste forms. Set chile paste aside.
Place large skillet on stove top over medium high heat. Add 2 tablespoons of ghee and melt. When it starts to smoke swirl around and add half of the beef. Lightly brown beef on at least 2 sides, about 3 minutes per side. If it starts to burn, reduce heat. Transfer beef to a bowl. Add 2 more tablespoons of ghee and repeat browning process with the remainder of the meat, and set aside with the rest of the meat.
Let skillet cool slightly, and then place on stove over medium low heat. Melt the last tablespoon of ghee in the skillet, then add onions and garlic. Sauté for about 3 to 4 minutes, stirring occasionally. Add beer and 1-1/2 cups of water. Gradually whisk in masa harina. Stir in chile paste, and scrape bottom of pan to get brown bits.
Add meat, along with any juices to the pan, bring to simmer over high heat. Reduce heat to maintain a gentle simmer, cook stirring occasionally for about 2 hours. Meat should be tender, but still somewhat firm and there should be about 1-1/2 to 2 cups of thickened liquid.
Stir in brown sugar and vinegar until well combined, and add more salt to taste. Gently simmer for 10 minutes. Turn off heat and let chili stand for 30 minutes.
After 30 minutes, if chili needs more liquid add more beer or water. If it has too much liquid, simmer for a little bit longer to let some liquid evaporate. Taste and adjust flavors to your taste, with salt, sugar or vinegar, if needed.
Reheat chili and sere with a dollop of sour cream, a squeeze of lime wedge, and any other garnishes desired.