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Prep Time: 60 Minutes Cook Time: 645 Minutes |
Ready In: 705 Minutes Servings: 8 |
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Home turf: Texas Local flavor: Chili is practically a religion in Texas. The thick, meaty bowl of red dates back to San Antonio in the 1820s. By the 1880s, the city's plazas were full of pushcarts run by chili queens who would lure customers with live music. And Texans may argue about chili ingredientsbut purists agree that the hearty stew would never, ever involve beans. Make it a meal: Round things out with cornbread, iceberg wedges with artisanal blue cheese, and Shiner Bock (Texas, $8 per six-pack), a full-bodied Texas brew. A few tablespoons of masa (corn tortilla mix) is used to thicken this chili. Ingredients:
4 tablespoons vegetable oil, divided |
4 pounds well-trimmed boneless beef chuck (from about 5 pounds), cut into 1/2-inch cube |
2 medium onions, chopped |
1 head of garlic (about 15 cloves), peeled, chopped |
1/2 cup ground ancho chiles |
2 tablespoons ground cumin |
1/2 teaspoon ground allspice |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1 12-ounce bottle dark beer |
1 28-ounce can diced tomatoes in juice |
2 teaspoons dried oregano |
2 teaspoons coarse kosher salt |
2 tablespoons tomato paste |
3 tablespoons masa (corn tortilla mix) |
coarsely grated sharp cheddar cheese |
chopped green and/or red onion |
chopped fresh cilantro |
diced fresh tomatoes (optional) |
sour cream (optional) |
Directions:
1. Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.
2. Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.
3. Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.
4. Divide chili among bowls. Top with garnishes and serve.
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