All-Beef Texas Chili
Submitted by romerjt
Texas-style all-beef chili with cubed chuck, beer, toasted cumin seeds, and no beans. Simmered low for 90 minutes and thickened with masa harina the authentic way.
YIELD
12 servingsPREP
55 minCOOK
95 minREADY
This is real Texas chili: no beans, no ground beef, no compromises. Six pounds of beef chuck cut into ½-inch cubes get browned in batches until deeply caramelized, then simmered in a mix of beer, beef stock, and tomatoes with a generous hand of chili powder and freshly toasted cumin seeds.
Browning in batches is critical. Crowding the skillet steams the meat instead of searing it, and you lose all that fond that builds the base of the chili’s flavor. Take your time. Transfer each batch to the stockpot before adding the next.
The cumin seeds get toasted whole in a dry skillet until fragrant, then ground. That 2-minute step produces a cumin flavor that pre-ground powder can’t touch. It’s the difference between flat chili and chili with depth.
If the finished chili is too thin, a couple tablespoons of masa harina stirred in at the end thickens it without cloudiness or starchy taste. That’s the traditional Texas way.
Pro Tips
- Use flat beer (leave it out overnight). Fresh, carbonated beer can make the chili taste bitter.
- Don’t skip the browning. It takes time with 6 pounds of meat, but the flavor payoff is enormous.
- Simmer partially covered so some liquid evaporates and the chili concentrates. Fully covered keeps it too thin.
- This chili gets better overnight. Make it a day ahead and reheat for the deepest flavor.
Variations
- Add dried ancho or guajillo chilies, toasted and ground, alongside the chili powder for a more complex heat.
- Stir in a tablespoon of cocoa powder for a mole-inspired depth.
- Serve topped with diced white onion, shredded cheese, and a squeeze of lime.
Ingredients
Directions
In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil.
Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet.
Reduce heat to moderately low. Add onion and garlic and sauté until softened (about 10 minutes).
Add to stockpot along with broth, beer, water, chili powder, tomato, tomato paste, and oregano.
In a small skillet over low heat, toast cumin seed until fragrant.
Grind in an electric mini-chopper or with a mortar and pestle. Add to stockpot.
Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste.
Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1½ hours).
Check occasionally and add more broth if mixture seems dry.
If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina.
Cook an additional 5 minutes to thicken.
Serve chili hot.
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