Tex's Chili

This chili takes the Texas approach to heat: ground dried chiles, not chili powder from a jar. Four tablespoons of hot ground chile and four tablespoons of mild, blended together, create a complex, layered burn that store-bought chili powder can’t match. The mild chiles bring fruity sweetness and color; the hot ones bring the fire.

Three pounds of coarse-ground beef gives this serious heft. Coarse grind holds its texture through the hour-long simmer better than fine ground, giving you distinct bites of meat throughout the pot instead of a uniform, paste-like texture.

Worcestershire sauce stirred in after browning the meat adds a fermented, umami depth that makes the chili taste more complex than the ingredient list suggests. Three minutes of cooking with garlic blooms both ingredients into the meat before the chiles and spices go in.

Simmering uncovered for a full hour reduces the liquid and concentrates all those flavors into a thick, rich bowl. Covered simmering would leave you with a thinner, soupier chili.

Chef Tips

• Toast the ground chiles in the pot for 5 minutes before adding liquid. This blooms their oils and deepens the color.
• Use Mexican oregano if you can find it. It has a citrusy, slightly peppery character that pairs better with chiles than Mediterranean oregano.
• Taste and adjust after simmering. The heat level may shift as the chiles meld, and you might want more salt or cumin.
• Let it sit overnight in the fridge. Chili always tastes better the next day.

Variations

• Add a bottle of dark beer with the beans and chili sauce for deeper flavor.
• Stir in a square of dark chocolate during the last 10 minutes for a rich, mole-inspired undertone.
• Top with diced onion, shredded cheddar, and a dollop of sour cream.