Texas Red Chili
Inspired by Robb Walsh and The Tex-Mex Cookbook
Like me, chili is Texas born. Its origins can be traced back to basically enchilada sauce. As beef grew cheaper, Texas cooks would add it to red “chili sauce” where it evolved over time and continued to grow on cowboy cattle trails throughout the Midwest, spreading into American culture forever. A hearty chili is a perfect meal to make for large groups where you can eat and talk and watch football with nothing more than a bowl and spoon.
Parts of this recipe were adapted from famed Texas food historian, Robb Walsh, and his recipe for “Truck Stop Chili” in The Tex-Mex Cookbook. I use it as a base here but have added to it over the years. To the dismay of my Northern friends, it contains no beans. Add them if you wish, but this version is closer to chili’s historic origins, otherwise known as chili con carne.
INGREDIENTS
CHILI (makes about 10 cups):
3 lbs beef brisket or chuck cut into ¼ inch cubes
¼ lb of thick sliced bacon
1 lb (about 2) white onion, diced
1 ½ TBS cumin seeds (or ½ TBS of cumin powder)
3 ½ TBS chili powder
1 TBS chipotle powder
2 tsp paprika
1 TBS salt (more to taste)
1 tsp Mexican oregano
1 tsp ground pepper
1 tsp thyme
5 minced garlic cloves
14 ½ oz can of beef broth
28 oz can tomato puree
2 dried chipotle chilies, stems and seeds removed
1 dried ancho chili (stems and seed removed)
CHILI POWDER:
3 ancho chili peppers, stems and seeds removed
½ tsp cumin seed
½ Mexican oregano
¼ tsp garlic powder
GO FOR IT
CHILI:
Toast cumin seeds in small skillet for about 1 or 2 minutes (until fragrant) - set aside
In a dutch oven, cook bacon until crisp - remove and set aside
In remaining bacon fat, brown beef on high heat (do not over crowd pan - work in batches if needed) - remove and set aside
In remaining juices, saute onions on medium heat until lightly browned (8-10 minutes)
With onions still in the pot, add toasted cumin seed, chili powder, chipotle powder, paprika, oregano, pepper, thyme, salt, and garlic - stir in and saute for 1 minute
Add beef broth and bacon (crumbled) along with 1 cup of water, tomato puree, and browned beef cubes - stir and top with dried chilies
Bring to a boil, then reduce to a simmer and cook partially covered 3 hours (stir occasionally) - add salt to taste throughout
If desired, remove dried chilies and puree in food processor or blender - and add back to chili for additional flavor
Serve hot - topped with shredded cheese, diced onion, and sour cream - ENJOY!
CHILI POWDER:
Flatten chilies and toast slightly on cast iron - set aside
Toast cumin seed until fragrant
Cut toasted chilies into small pieces
Grind chilies in spice grinder - then ground cumin seeds and oregano in spice grinder
Mix ground chilies, cumin, oregano, and garlic powder
NOTES:
This is one of those dishes I make a little bit different each time and each time it still comes out fantastic. One time, I even added schezwan pepper and it had a whole new feel. Someday, I may even add beans and see where that takes me.
Feel free to add and subtract seasoning as you see fit. You obviously don’t need to make your own chili powder either but I think it’s fun and if you want to kick things to the next level, then go for it. One thing I do recommend in place of cumin powder or whole toasted cumin seeds is taking those toasted seeds and giving them a coarse grind with a pestle and mortar or back of a heavy skillet.
Also, I realize not everyone owns a dutch oven. If not, cook your bacon and onions as instructed in a large skillet, then move things over to a large pot for the long simmer. If you do have a dutch oven you can also choose to cook for 3 hours in the oven by placing in at 275° with the lid slightly ajar. Given the consistent heat distribution achieved from the dutch oven, I find this also produces a more consistent product while also keeping the bottom chili from burning.