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Texas-Style Beef Chili
8
Servings- Difficulty
Medium
Published 2013
In Texas, chili is made from beef, vegetables, and spices, period. Cooks there consider the addition of beans or tomatoes akin to sacrilege. This version uses hand-toasted and ground cumin seeds and fruity ancho chile powder, both authentic additions, then adds Spanish-style smoked paprika to the mix for a satisfying bowl of red.
Ingredients
2 tsp ¼ cup 1 oz 30
Method
In a small frying pan, toast cumin seeds over medium heat, shaking pan occasionally, until fragrant, about 2 minutes. Transfer to a mortar and finely grind with a pestle (or use a spice grinder). Transfer to a bowl and add chile powder, paprika, and oregano. Mix well and set aside.
Season beef with salt and pepper. In a Dutch oven, heat
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My 5th generation Texan neighbor thought this was GREAT. She worked at the famous Texas Chili Parlor (in Austin) for many years and has developed a strong opinion of what is right and wrong with chili. Also, as seems to be true for many of these kinds of dishes, it was better the 2nd day.