I think the word 'authentic' is wildly overused, don't you? The reason I think it is overused is that when something is actually authentic, it usually goes without saying. So, I'm wary of things flashing their own authenticity. I like to think I'm pretty shrewd and when something is authentic, I'll know it without having to be told.
That said, I'm gonna spare you the 'authentic' shpiel on the following chili recipe. I could tell you that it is Authentic Texas Chili because it uses real chunks of beef versus ground meat and has no beans, but I know we have at least one Texan reader (my lovely sister-in-law, Angie. Hi Angie!) and I don't want to be called out for being a big poseur. Plus, having never been to Texas, it seems unlikely that I have conducted enough research or gained enough experience to back up any claims of authenticity. In other words, I wouldn't trust me if I were you.
You can trust, however, that it is delicious chili and you won't be sad if you make some very soon. This recipe makes a lot of chili, so it's perfect for having friends over to watch a game or shutting yourself in your house for the weekend and refusing to leave. Please feel free to experiment with seasonings, but don't scoff at the cocoa powder...it gives the flavor real depth and no sweetness whatsoever. I don't know or care if cocoa powder is an 'authentic' chili ingredient...I just know it tastes good. On that, I would certainly trust me.
Texas-ish Chili
Ingredients:
4 lbs. cubed stew beef
kosher salt & fresh ground black pepper
1/2 cup flour, seasoned with 1 tsp. each: chili powder, cumin, garlic powder plus a dash each of salt, pepper and cayenne pepper
3 - 4 T. canola oil
2 - 32 oz. "boxes" of low-sodium beef broth or stock
2 medium onions, diced
4 cloves of garlic, smashed and chopped
1 - 8 oz. can tomato sauce
1 - 14 oz. can plain diced tomatoes
5 - 8 chipotle chili peppers (from a can, available in the Mexican Food Aisle)
1/4 cup white vinegar
1/4 cup chili powder
2 - 3 T. cumin
3 - 4 T. coriander
1/4 cup unsweetened cocoa powder
2 T. dried oregano
1 tsp. cayene pepper (more or less to taste...take it easy. You can always add more but you can't take it out)
a few shakes of your favorite Hot Sauce, like Tabasco or Cholula
Instructions:
Season beef with copious amounts of salt and pepper. Heat Canola oil in a large stockpot over medium high heat. Working in batches, lightly coat beef chunks in seasoned flour and brown on all sides in the canola oil. Remove beef from oil and set it to rest on a plate or baking sheet lined with paper towels. Repeat with remaining beef. As you do this, a dark brown roux will develop in the bottom of the pot. Do your best not to let it burn or scorch. Add onions to the roux and sautee, stirring almost constantly until they begin to become translucent, about 5 minutes. Add garlic to the pot and continue sauteeing, about 2 minutes more.
Add liquid ingredients to pot, beginning with the broth, then tomato sauce, vinegar, diced tomatoes & the chipotles, too. Sometimes I add a splash ot two of liquid smoke if you have it. Stir, making sure to loosen bits of onion, beef and roux from bottom of pot. Add the dry ingredients (chili powder through oregano) and stir to combine. Please note: add a minimum of the cayenne now and wait a while before adding liquid hot sauce or trying to perfect the spice. As the liquid cooks away, the heat will increase, making what you thought was bland chili spicier and spicier. Allow the mixture to some to a simmer.
Using tongs, return the beef to the pot. Reduce heat to medium, cover and allow the chili to come up to a simmer, stirring regularly. Allow to simmer for 2 - 4 hours, stirring at least ever 20 - 30 minutes or so without allowing the chili to really boil.
Before serving, turn the heat way down and take a taste. Now is the time to increase the cayenne or hot sauce to your liking.
Serve chili in big bowls with shredded cheese, sour cream, diced onions, fresh cilantro or any other toppings you enjoy. Plus, serve some chips or bread of your choosing to help sop it all up. A corn muffin never killed anybody and offers a nice sweetness to counter-balance the heat. Enjoy!
That said, I'm gonna spare you the 'authentic' shpiel on the following chili recipe. I could tell you that it is Authentic Texas Chili because it uses real chunks of beef versus ground meat and has no beans, but I know we have at least one Texan reader (my lovely sister-in-law, Angie. Hi Angie!) and I don't want to be called out for being a big poseur. Plus, having never been to Texas, it seems unlikely that I have conducted enough research or gained enough experience to back up any claims of authenticity. In other words, I wouldn't trust me if I were you.
You can trust, however, that it is delicious chili and you won't be sad if you make some very soon. This recipe makes a lot of chili, so it's perfect for having friends over to watch a game or shutting yourself in your house for the weekend and refusing to leave. Please feel free to experiment with seasonings, but don't scoff at the cocoa powder...it gives the flavor real depth and no sweetness whatsoever. I don't know or care if cocoa powder is an 'authentic' chili ingredient...I just know it tastes good. On that, I would certainly trust me.
Texas-ish Chili
Ingredients:
4 lbs. cubed stew beef
kosher salt & fresh ground black pepper
1/2 cup flour, seasoned with 1 tsp. each: chili powder, cumin, garlic powder plus a dash each of salt, pepper and cayenne pepper
3 - 4 T. canola oil
2 - 32 oz. "boxes" of low-sodium beef broth or stock
2 medium onions, diced
4 cloves of garlic, smashed and chopped
1 - 8 oz. can tomato sauce
1 - 14 oz. can plain diced tomatoes
5 - 8 chipotle chili peppers (from a can, available in the Mexican Food Aisle)
1/4 cup white vinegar
1/4 cup chili powder
2 - 3 T. cumin
3 - 4 T. coriander
1/4 cup unsweetened cocoa powder
2 T. dried oregano
1 tsp. cayene pepper (more or less to taste...take it easy. You can always add more but you can't take it out)
a few shakes of your favorite Hot Sauce, like Tabasco or Cholula
Instructions:
Season beef with copious amounts of salt and pepper. Heat Canola oil in a large stockpot over medium high heat. Working in batches, lightly coat beef chunks in seasoned flour and brown on all sides in the canola oil. Remove beef from oil and set it to rest on a plate or baking sheet lined with paper towels. Repeat with remaining beef. As you do this, a dark brown roux will develop in the bottom of the pot. Do your best not to let it burn or scorch. Add onions to the roux and sautee, stirring almost constantly until they begin to become translucent, about 5 minutes. Add garlic to the pot and continue sauteeing, about 2 minutes more.
Add liquid ingredients to pot, beginning with the broth, then tomato sauce, vinegar, diced tomatoes & the chipotles, too. Sometimes I add a splash ot two of liquid smoke if you have it. Stir, making sure to loosen bits of onion, beef and roux from bottom of pot. Add the dry ingredients (chili powder through oregano) and stir to combine. Please note: add a minimum of the cayenne now and wait a while before adding liquid hot sauce or trying to perfect the spice. As the liquid cooks away, the heat will increase, making what you thought was bland chili spicier and spicier. Allow the mixture to some to a simmer.
Using tongs, return the beef to the pot. Reduce heat to medium, cover and allow the chili to come up to a simmer, stirring regularly. Allow to simmer for 2 - 4 hours, stirring at least ever 20 - 30 minutes or so without allowing the chili to really boil.
Before serving, turn the heat way down and take a taste. Now is the time to increase the cayenne or hot sauce to your liking.
Serve chili in big bowls with shredded cheese, sour cream, diced onions, fresh cilantro or any other toppings you enjoy. Plus, serve some chips or bread of your choosing to help sop it all up. A corn muffin never killed anybody and offers a nice sweetness to counter-balance the heat. Enjoy!
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