Beef Chili
Submitted by scelow
No-bean beef chili built on a puree of pasilla and ancho chiles, simmered low with beer, cumin, and a cinnamon stick. Thick, smoky, and unapologetically Texas-style.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis ain’t no dump-and-stir chili from a packet, y’all.
We’re talking real-deal, no-bean Texas chili where dried pasilla and ancho chiles get simmered, blended with corn tortillas into a thick, brick-red puree, then fried until deeply caramelized. That puree is the soul of this pot.
Browned beef cubes and onions join forces with beer and chicken stock, then the whole thing simmers uncovered for an hour until it’s thick enough to hold a spoon upright. A cinnamon stick and bundle of cilantro steep at the end, adding a whisper of warmth and brightness.
A squeeze of fresh lime right before serving pulls everything into sharp, vibrant focus.
Pro Tips
- Toast your dried chiles in a dry skillet for 30 seconds per side before simmering. It wakes up their smoky, fruity flavor.
- Use a dark Mexican lager or amber ale for the beer. IPAs can turn bitter after a long simmer.
- The corn tortilla trick isn’t just for flavor. It thickens the chili naturally without any flour or cornstarch.
- Serve with diced white onion, sour cream, and cornbread. Skip the beans if you want to keep it authentic.
Ingredients
Directions
Combine chilies and 1½ cups chicken stock in a medium saucepan over high heat.
Bring to a boil, then lower heat and simmer for 10 minutes, stirring twice, or until chilies are soft.
Cool slightly. Pour into a blender.
Add tortillas and purée until smooth.
Chili mixture should be quite thick, with just enough liquid to puree.
You may need to add a bit of additional stock.
Heat oil in a large sauté pan over medium-high heat.
When oil smokes, add beef cubes and cook, stirring frequently, for 5 minutes or until just brown.
Remove meat with a slotted spoon and set aside.
While oil is still hot, stir in onion and cook for 5 minutes or until well browned.
When brown, add garlic and cumin and cook for 1 minute.
Add chili purée and fry for about 7 minutes or until thick and very dark, stirring often to keep from scorching.
When thick, add meat, beer, and 4 cups chicken stock, stirring well.
Lower heat and simmer, uncovered, for 1 hour or until very thick and reduced by half.
Remove from heat and stir in the cinnamon and cilantro bundle.
Let stand, without stirring, for 15 minutes.
Remove cinnamon and cilantro and stir in lime juice.
Season with salt and pepper.
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