True Texas Chili
- 2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
- 1 1/2 teaspoons ground cumin seed
- 1/2 teaspoon freshly ground black pepper
- Kosher salt
- 5 tablespoons lard, vegetable oil, or rendered beef suet
- 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
- 1/3 cup finely chopped onion
- 3 large cloves garlic, minced
- 2 cups beef stock , or canned low-sodium beef broth, plus more as needed
- 2 tablespoons masa harina (corn tortilla flour)
- 1 tablespoon firmly packed dark brown sugar, plus more as needed
- 1 1/2 tablespoons distilled white vinegar, plus more as needed
- Sour cream
- Lime wedges
- Produce
- Cumin seed, ground (1 1/2 teaspoons)
- Garlic (3 large cloves)
- Lime, wedges (1)
- Onion (1/3 cup)
- Meat
- Beef chuck, boneless (2 1/2 pounds)
- Canned Goods
- Beef stock (2 cups)
- Condiments
- Distilled white vinegar (1 1/2 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Brown sugar, firmly packed dark (1 tablespoon)
- Kosher salt (1)
- Lard (5 tablespoons)
- Masa harina (2 tablespoons)
- Dairy
- Sour cream (1)
- Other
- 2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published September 1, 2009 (3 years ago).
6 people saved this recipe.
