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Featured recipe
North America
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A rich, bean free Texas style chili with chunks of beef simmered slowly in toasted chiles, cumin, garlic, and beef stock until very tender.
30 min
2 hr 30 min
6 servings
Medium
30 min prep + 2 hr 30 min cook
4 dried ancho chiles, stemmed and seeded 2 dried guajillo chiles, stemmed and seeded 2 cups (480 ml) hot water 3 lb (1.36 kg) beef chuck, trimmed and cut into 1-inch cubes 2 tsp kosher salt 1 tsp ground black pepper 2 tbsp neutral oil 1 large yellow onion, diced 5 garlic cloves, minced 2 tbsp tomato paste 1 tbsp ground cumin 2 tsp dried Mexican oregano 1 tsp smoked paprika 1/2 tsp cayenne pepper, optional 2 cups (480 ml) low sodium beef stock 1 tbsp apple cider vinegar 1 tbsp masa harina, optional, for thickening Diced white onion, sliced jalapeño, and lime wedges, for serving
1. Toast the ancho and guajillo chiles in a dry skillet over medium heat for 20 to 30 seconds per side until fragrant. Place in a bowl, cover with the hot water, and soak for 20 minutes. 2. Blend the softened chiles with 1 cup of their soaking liquid until very smooth. Strain if desired for an extra silky chile paste. 3. Pat the beef dry and season with salt and black pepper. Heat 1 tablespoon oil in a Dutch oven over medium high heat. Brown the beef in 2 to 3 batches, about 5 minutes per batch. Transfer to a plate. 4. Add the remaining oil and onion. Cook for 5 to 6 minutes. Add garlic and tomato paste and cook for 1 minute. 5. Stir in cumin, oregano, smoked paprika, and cayenne for 30 seconds. Add the chile puree and cook for 2 minutes. 6. Add the beef and any juices back to the pot. Pour in the beef stock and bring to a simmer. 7. Cover partially and simmer on low for about 2 hours, stirring every 20 to 30 minutes, until the beef is very tender. 8. For a thicker chili, whisk masa harina with 2 tablespoons water and stir it into the pot. Simmer uncovered for 10 to 15 minutes. 9. Stir in apple cider vinegar. Taste and adjust salt. Serve with diced onion, jalapeño, and lime.
SCHNAX TIP
Use beef chuck rather than lean stew meat; its connective tissue becomes silky during the long simmer. This style intentionally contains no beans. Make it a day ahead for an even deeper flavor.