Authentic Texas Chili From a Texan Recipe

Ingredients

Chile Paste

• 8 whole dried guajillo chiles (stemmed and seeds removed)
• 1 whole dried arbol chile (stemmed and seeds removed)
• 2 cups beef stock
• 4 whole chipotle peppers in adobo sauce (seeds left intact)
• 2 tablespoons adobo sauce

Main Chili

• 2 tablespoons olive oil
• 4 pounds boneless beef chuck roast (cut into 1/2- to 3/4-inch pieces, excess fat removed)
• 2 whole onions (diced)
• 2 whole jalapenos (seeded and chopped)
• 6 cloves garlic (minced or grated)
• 3 cups beef stock
• 1 cup strong coffee
• 2 tablespoons apple cider vinegar
• 1 tablespoon cocoa powder
• 1 tablespoon dark brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1 teaspoon dried Mexican oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon coriander
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground cloves
• 0.5 teaspoon ground allspice

Instructions

Chile Paste

1. Over medium-high heat in a large Dutch oven or stock pot, toast the dried chiles until fragrant, about two to three minutes.
2. Add 2 cups beef stock and bring the mixture to a simmer. Cover, reduce heat and continue to simmer for 10-15 minutes until the chiles soften and are pliable.
3. Add the chiles and beef stock used to simmer the chiles to a blender with the chipotle peppers and adobo sauce. Blend until smooth. This is the dried chile paste. Set aside.

Main Chili

1. Heat oil in a large stock pot over medium heat. Cook half of the beef chuck until browned, about a few minutes on both sides. Remove from the pot and then repeat with the other half of the beef. Once the second half is browned, remove that beef from the pot as well. Remove excessive drippings so that there's about 2 tablespoons of liquid left in the pot.
2. Add the onion and jalapenos to the pot. Cook until softened, about four to five minutes. Add the garlic and cook for 30 seconds, stirring constantly. Pour in remaining 3 cups of beef stock and strong coffee, scraping up the bottom of the pot with a wooden spoon.
3. Add the beef back to the pot with the dried chile paste. Stir in apple cider vinegar, cocoa powder, dark brown sugar, cumin, smoked paprika, salt, Mexican oregano, cayenne pepper, coriander, cinnamon, cloves and allspice.
4. Bring the chili up to a boil and then lower heat to a simmer. Keep the pot mostly covered with a crack open. Simmer for two to two and a half hours while stirring occasionally. Serve with desired toppings.

Notes

• The key to authentic Texas chili is the dried chile paste made from guajillo and arbol chiles, which provides depth and complexity that regular chili powder cannot match.
• Don't skip the cocoa powder and coffee—these ingredients enhance the rich, savory notes of the chili.
• This chili tastes even better the next day as the flavors continue to meld together.