The Best Authentic Texas Chili Food

SEVEN-CHILE TEXAS CHILI

Steps:

• Heat the dried chiles (anchos, pasillas, costenos, guajillos, and chiles de arbol) in a dry, cast-iron skillet on medium for a couple of minutes on each side. Turn off the heat and then add enough water to the skillet to cover the chiles, and let them soak for half an hour.
• Meanwhile, in a large heavy pot, such as a Dutch oven, fry up your bacon. When done, remove from pan and crumble (Don't worry if you opt to eat a slice-you deserve it!) and leave the bacon grease in the pot (it should be about 3 tablespoons). In the pot, cook your beef in the bacon grease on medium heat, a few minutes on each side until lightly browned. You will probably have to cook these in 2 batches.
• Remove the browned beef from the pot, and add your onions. Cook on medium until clear. Add the garlic and cook for another minute. Put the beef back in the pot, and mix in the coffee, the beer, water, bacon crumbles, cumin, cinnamon, clove, allspice, coriander, and cayenne. Add salt to taste and turn the heat up to high.
• Your soaking chiles should be soft by now. Drain and rinse, discarding the soaking water (it will be bitter) and place them in a blender along with the canned chipotle chiles and one cup of fresh water. Puree until nice and smooth and then add the chile puree to the chili pot.
• When chili begins to boil, turn heat down to low and let simmer for five hours, stirring occasionally. Taste it once an hour, and if the flavors are too muted, feel free to add more of any of the spices. Also, it starts to get too dry, add more liquid (your choice!).
• After 5 hours, take a Mexican hot chocolate disc, and finely grate 1/3 of it into the pot. Scoop out 1 cup of broth and add the masa harina. Mix it well and then reincorporate it back into the pot. Stir until chili is thickened.
• Let the chili simmer for another half hour or so. Taste and adjust seasonings. When done, serve with cheddar, onions and tortillas.

TEXAS CHILI

Steps:

• Tear the guajillo and ancho chiles into about 1-inch pieces. In a medium saucepan, toast the chiles over medium heat, stirring occasionally, until fragrant and darkened in spots, 3 to 4 minutes. Add the onion, garlic and enough water to cover by 1-inch. Bring to a boil over medium-high heat. Cook, uncovered, stirring occasionally, until the chiles are softened, about 10 minutes. Drain well and discard the liquid.
• Transfer the chili mixture to a blender with the beef broth, cornmeal, oregano and cumin. Puree until smooth, about 1 minute. Set aside.
• Heat the oil in a large Dutch oven over medium-high heat. In a large bowl, toss the beef with the salt and pepper. Working in batches, cook the meat until browned on all sides, 8-10 minutes per batch.
• Return all the beef to the pot and stir in the chili mixture. Bring to a boil over medium-high heat. Cover and reduce the heat to low. Simmer, stirring occasionally, until the meat is very tender, 1 1/2 to 2 hours.
• Stir in the cider vinegar. Season the chili to taste with salt. Serve topped with queso fresco, pickled jalapeños, cilantro and corn chips, if you like.

AUTHENTIC 1840 TEXAS CHILI

Steps:

• Render the fat to liquid.
• Add the beef, and brown lightly, then add onions and garlic.
• (IMPORTANT Do NOT drain the fat or drippings).
• Cook over medium heat, until onions are translucent, then add spices, stirring gently until blended.
• Continue over low heat for at least two hours, stirring every 30 minutes.
• Add salt to taste, though it doesn't need much.
• If it gets too thick, you can add water, but remember that chili is reputed to be able to stand a spoon up straight!
• Its edible after two hours, but improves vastly with time, so don't be afraid to cook 6 or 8 or ten hours --
• After you've tried the "original" recipe as above, you could add one or two jalapeno's, a single tomato and/or green pepper, just to fully appreciate how far this dish has evolved -- .