Texas-Style Beef Chili

Name: Texas-Style Beef Chili
Yield: 8 Servings
Cuisine: United States
Ingredients: Slivered red onions and chopped pickled jalapeño chiles for serving; 2 Tbsp yellow cornmeal; 1½ cups (12 fl oz/375 ml) lager beer; 1 cup (8 fl oz/250 ml) beef broth; ¼ cup (1 oz/30 g) ancho chile powder; 2 tsp cumin seeds; 4 cloves garlic, minced; 1 fresh jalapeño chile, seeded and chopped; 1 large red bell pepper, seeded and chopped; 3 Tbsp olive oil; 1 large yellow onion, chopped; Salt and freshly ground black peppercorns; 2 tsp dried oregano; 4 lb (2 kg) boneless beef chuck roast, cubed; 1 Tbsp Spanish smoked paprika

Preparation info

8
Servings

Difficulty
Medium

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

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 cumin seeds
¼ cup (1 oz/30

Americas
United States
Main course
Texas
Spicy

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 2