One-Hour Texas Chili
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6dried ancho chiles, stems and seeds removed
- 2dried chipotle chiles, or substitute canned chipotle chiles and forgo soaking them
- 2tablespoons vegetable oil or rendered bacon fat
- 1medium yellow onion, quartered
- 4cloves garlic, chopped
- 2pounds ground beef chuck, preferably coarsely ground passed through the large holes of a grinder only once
- 4dried pequin chiles or ¼ teaspoon cayenne pepper
- 1tablespoon ground cumin
- 1teaspoon dried oregano
- ½teaspoon ground cloves
- ½teaspoon ground cinnamon
- Salt
- pepper
- 2teaspoons masa harina, or as needed
- 2tablespoons lime juice
- Grated Cheddar cheese, for garnish
- Diced onions, for garnish
- Pickled jalapeños, sliced, for garnish
- Sour cream, for garnish
- Fritos, for serving, optional
Nutritional analysis per serving (8 servings)
240 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 27 grams protein; 406 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large heavy skillet, heat the dried ancho and chipotle chiles on medium-high heat about a minute on each side. Turn off the heat, cover the chiles with water and soak them until rehydrated, about 30 minutes.
- Step 2
Meanwhile, in a Dutch oven or other large pot over medium heat, heat 1 tablespoon vegetable oil or bacon fat. Add the onions and sauté until they start to brown, about 10 minutes. Add the garlic and cook for 30 more seconds. Transfer to a blender.
- Step 3
Form the ground beef into balls the size of marbles. Return the Dutch oven to medium heat, add 1 tablespoon vegetable oil or bacon fat and, when it is hot, add the meatballs. Stir occasionally until lightly browned, about 10 minutes, then remove from the heat.
- Step 4
Drain the chiles well, and remove and discard stems and seeds. Add the chiles to the blender. Add the canned chipotles, if using, pequin chiles or cayenne, cumin, oregano, cloves, cinnamon and 1 cup water. Blend until smooth. Add to the Dutch oven with the browned meatballs along with 4 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
- Step 5
Adjust salt and pepper to taste. If the chili looks too thin, slowly stir in the masa harina. Add the lime juice, and simmer for 15 minutes more. Serve topped with grated cheese, diced onions, pickled jalapeños and sour cream. Or serve as Frito pie: For each serving, mound 1 cup Fritos in a bowl and top with 1 cup chili, ¼ cup grated cheese, 1 tablespoon diced onions, sliced jalapeños and sour cream.
Private Notes
Comments
Note: no tomatoes. This recipe is closer to real Texas chile than any of the others in the NYT collection. My preference for the beef is to use very small diced meat pieces instead of the coarsely ground beef, and add hot chiles to your taste.
Serve with pinto peans cooked with a chunk of smoked pork fatback.
This was terrific! - tho it was a bit more work than the title suggests. I accidentally upped the cayenne to 1/2 tsp, which only added rather mild heat. In the pot it seemed a little bland, like it needed a LOT of salt. I stopped at 2 - 1/2 tsp when I realized (correctly) the Fritos would also provide seasoning. I'd definitely make again and I suspect leftovers for lunch at work will be even better the next day.
This is delicious! I used the water that the chiles rehydrated in. I used ground beef and broke it up into a very rough crumble instead of forming it into meatballs -- much less time consuming.
If I prefer not to use ground beef, which cut of beef (cut into small cubes) would work best? This isn't long, slow cooking, so I'm skeptical about using chuck roast. Ideas anyone?
Well. Texas is as regional as Germany and this recipe did not get there where I live. I had to add tomatoes, beans and jalapeños to overcome the lime juice and over-reliance on reconstituted peppers. I was also fortunate that chili meat is readily available. Sorry, but fast wasn’t also good.
This recipe rocks - just don’t do the dried chili soaking step. Not necessary for flavor when you add a can of tomato sauce to the blender and substitute water for chicken stock!