are you ready for some chili?

For some reason, I only seem to make chili about once a year, even though we always enjoy it immensely when I do. Of course, it’s always requested for Super Bowl Sunday. I have tinkered with the best recipe for this auspicious occasion for many years, and have finally settled on this one. This Texas version is courtesy of chef Tyler Florence; it has no beans–only beef cubes that are shredded after cooking to create a dense texture to the stew. I love that it begins with a flavor base of rich toasted spices, which is made even more intense by the addition of masa harina (yellow cornmeal) and bittersweet chocolate, which adds great depth to the sauce.

Tyler’s Texas Chili

 

The key to this stew is spice–and lots of it. Paprika, cumin, oregano, coriander, chili powder, and dried ancho chili peppers are cooked in a dry skillet over low heat until they just become fragrant. Then process them until powdered in a spice mill or food processor–this blend is now at peak flavor.

Heat up a heavy casserole or dutch oven–I love to bring out my Le Creuset for this one. Saute spanish onions until they’re just beginning to caramelize, about 10 minutes.

It’s important to use beef chuck–not sirloin; the long cooking time will break down the marbleization of fat in the chuck and make it tender. To the pot, add cubed beef that has been pat dry and seasoned with kosher salt and freshly ground black pepper. Saute the beef, stirring often, until it has nicely browned on all sides, another 10 minutes.

When you add the toasted spice mixture to the meat, you’ll notice it blends with the beef fat and creates a sort of paste that will add thickness to the stew. To that, add lots of chopped garlic, canned chipotle chile, jalapeño pepper, canned tomatoes that have been crushed, cinnamon stick and a bit of sugar to round out all the heat.

Season with kosher salt and add some hot water until the meat is just covered with liquid. Return the mixture to a boil, turn it down to a simmer and then cover and cook for 1 1/2 hours.

Pretty easy so far, isn’t it? Ok, here’s the one part that can be a bit time consuming: remove the meat from the pot  and shred it, using two forks. Not difficult, but it’s worth it–the shredded meat lends a wonderful texture to the chili.

When all the meat is shredded, add it back to the sauce in the pot. Add the chocolate and masa harina to thicken and add depth of flavor. Cook for another 10 minutes, then taste and adjust the seasoning.

I love to serve this in bowls with lots of garnishes to choose from: cilantro leaves, lime wedges, crumbled queso fresco (a mild mexican cheese), sour cream and, of course, some freshly baked corn bread.

Adapted from Tyler Florence

Spice Mix:

Garnishes:

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