Authentic Texas Border Chili
Submitted by beth v
Authentic Texas border chili with coarsely ground beef shank, chorizo, fresh serranos, and toasted cumin seeds simmered 4 to 6 hours in pureed tomatoes and beer. No beans. No apologies. This is the real thing.
YIELD
12 servingsPREP
15 minCOOK
4 hrsREADY
4 hrsDown along the Texas border, chili is practically a religion. And this recipe is scripture.
Four pounds of coarsely ground beef shank and a pound of chorizo form the meaty foundation. Fresh serrano chiles, five bell peppers, and a mountain of garlic give it backbone. The tomatoes, onion, oregano, and paprika get pureed into a smooth base that the meat simmers in for hours.
The cumin seeds get toasted in the oven and hand-crushed, which releases oils and flavor that pre-ground cumin simply cannot deliver.
Then the whole pot simmers uncovered for four to six hours. The liquid reduces, the flavors concentrate, and what you end up with is a thick, deeply savory bowl of red that doesn’t need a single bean to earn its place at the table.
This feeds a crowd. Twelve hungry Texans, or six really hungry ones.
Pro Tips
- Beef shank is the traditional cut here and it’s worth seeking out. The connective tissue melts during the long simmer, giving the chili body and richness that regular ground beef can’t match.
- Toast the cumin seeds until fragrant but not dark. Burnt cumin turns bitter fast and there’s no coming back from it.
- Use lard or bacon drippings if you can get them. They add another layer of savory depth that butter alone won’t provide.
- Start checking the seasoning after 3 hours. The chili concentrates as it reduces, so what seemed right at hour one may need adjusting by hour four.
Ingredients
Directions
Purée the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.
Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.
Place the cumin seeds in a 300℉ (150℃) oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.
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