Los Venganza Del Alamo Chili

This is a serious Texas competition-style chili built on ten pounds of cubed meat, not ground. Beef chuck, rump roast, and pork shoulder get browned in batches and simmered for hours in a beer-based broth loaded with chili powder, cumin, paprika, and oregano. No beans. No tomato chunks. Just meat, spice, and time.

Browning the meat in small batches is critical. Crowding the skillet steams the cubes instead of searing them, and you lose that caramelized crust that builds the flavor base for the whole pot. Drain each batch before adding it to the spice broth.

The second wave of seasonings goes in after two hours: mole for chocolate-earthy depth, coriander seed for citrusy warmth, tomato sauce, sugar, and hot sauce. This layered approach builds complexity you can’t get by dumping everything in at once.

Masa harina stirred in as a paste during the final 30 minutes thickens the broth and gives it that silky, coating texture competition chili is known for.

Pro Tips

• Cut the meat into small, uniform cubes. They break down into tender shreds during the long simmer. Uneven pieces cook unevenly.
• Use suet instead of oil for browning if you can get it. Traditional Texas chili uses rendered beef fat for a richer flavor.
• Taste and adjust after each simmering stage. The spice levels shift as they cook down.
• The chili improves overnight. Make it a day ahead and reheat for even deeper flavor.

Variations

• Skip the pork and go all-beef for a purist Texas approach.
• Add roasted and rehydrated dried chilies (ancho, guajillo) in place of some chili powder for a smokier, more complex heat.
• Serve topped with diced white onion, shredded cheddar, and a squeeze of lime.