Authentic Texas Chili

TinyArtist

Authentic Texas Chili

2 oz (55 g) dried whole chiles such as pasilla, guajillo, or New Mexico chiles
2 tsp (10 ml) cumin seed, toasted in a dry skillet and ground
Salt and freshly ground pepper to taste
1/4 cup (60 ml) lard or vegetable oil
2 lbs (900 g) beef chuck, trimmed of excess fat and cut into 3/4-inch (2 cm) cubes
1 onion, finely chopped
2-4 cloves garlic, finely chopped
2 cups (500 ml) beef stock
2 cups (500 ml) water
2 Tbs (30 ml) masa harina*
1 Tbs (15 ml) brown sugar
1 Tbs (15 ml) white vinegar
Sour cream for garnish (optional)

* Available in the flour section of most supermarkets and Hispanic grocery stores

Toast the chiles in a dry skillet over moderate heat just until they change color and become fragrant. Place in a bowl, cover with hot water, and soak for 30 minutes. Drain the chiles and remove the stems and seeds. Place in an electric blender with the cumin, salt, and pepper and puree to make a thick paste, adding a little of the soaking liquid or water if necessary. Set the chile paste aside.

Heat the lard in a large pot over high heat and brown the beef in batches, transferring it to a plate as it is done. When all the beef has been browned, reduce the heat and saute the onion and garlic to the same pot until lightly browned, about 5 minutes. Add the reserved beef, beef stock, water, masa harina, and the reserved chili paste, stirring to combine. Bring to a boil, reduce the heat to the lowest setting and simmer uncovered for 2 hours, stirring occasionally. Stir in the brown sugar and vinegar. At this point there should be about 2 cups of liquid. Let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining liquid. The sauce should be thick and barely fluid, and it may be adjusted with a little more masa harina if it is too thin, and with a little water or beef stock if you think it is too thick. Adjust the seasoning with cumin, salt, pepper, brown sugar, or vinegar as needed. Reheat before serving, topped with a dollop of sour cream if desired. Serves 4 to 6.