Texas Chili

It’s undeniably been chili weather in the Lone Star State, though we’re enjoying a reprieve this week. And whether or not there’s more cold air headed our way, we’re prepped and ready with a gorgeous bowl of red! Just like barbecue, Texans know their chili. Layers of meat, teaming with gorgeous spices and subtle notes of tomato are simmered until oh, so thick then finished with a smoky hint compliments of bittersweet chocolate.

In Texas, there are a number of food groups that stir up strong passion and opinion among its residents. Chili is one of them. For decades, events have been centered around chili and it’s said that in the U.S. over 100 million cans of chili are consumed every year. Most everyone has a favorite recipe with their preferred type of meat used and whether to add beans or no beans. I have two favorite recipes. This version has roots stemming from a combination of vintage Texas recipes. It tops the list for my Engineer – and we’ve been told it won a cook-off in Georgia!

One thing should always play into making chili, creating layers upon layers of flavor. This recipes use a blend of meats – ground sirloin along with ground buffalo. Both are lean yet still big on flavor. Chili shouldn’t be “greasy” but rather hearty and satisfying but adding a bit of bacon, lightly rendered delivers a nice balance to those lean meats.

There’s a gorgeous array of spices that provide complexity plus a kick of heat, just a bit, but not so much that your palate is numbed to taste.

Finish the chili with some bittersweet chocolate to create a smoky, earthy quality followed by a scoop of cornmeal to bind the chili for a thick, luscious bite. There’s a reason it’s the official dish of Texas. The hardest part of making chili is waiting for it to finish cooking!

Texas Chili

4 slices bacon, cut into pieces

2 tablespoons olive oil

1 large onion, chopped, about 3 cups

2 pounds ground sirloin

1 pound ground buffalo

5 to 6 garlic cloves, 3 teaspoons

1 teaspoon kosher salt, or to taste

½ teaspoon freshly cracked black pepper, or to taste

1 tablespoon chili powder

1 tablespoon ground cumin

2 tablespoon ground coriander

1 tablespoon dried oregano

1 tablespoon paprika

1 tablespoon Creole seasoning (a nod to my Louisiana friends!)

1 teaspoon brown sugar

¼ teaspoon cinnamon

1 can tomato sauce, 15-ounces

1 can tomato paste, 12-ounces

1 can crushed tomatoes, 28-ounces

2 teaspoons concentrated beef base, such as Better Than Bouillon

1 carton beef stock, 32-ounces

2 tablespoons bittersweet chocolate, chopped

¼ cup cornmeal

For serving, shredded cheese, rice, or corn chips

In a large Dutch oven, cook the bacon over medium heat until it begins to brown and starts to render its fat. Add the olive oil, the chopped onion, kosher salt and black pepper. Cook for 3-5 minutes until the onions begin to soften and become somewhat translucent. Mix in the chopped garlic and cook for an additional 5 minutes.

Add the ground sirloin along with the ground buffalo and continue to cook over medium heat. Stir occasionally until most of the pink has disappeared. Skim off any renderings that have collected.

Add the chili powder, cumin, coriander, oregano, paprika, Creole seasoning, brown sugar, and cinnamon along with the tomato sauce, tomato paste and crushed tomatoes. Stir in the beef stock and beef base.

Bring the chili to a low boil, reduce the heat to low and simmer partially covered for 1-½ hours, stirring occasionally.

Add the bittersweet chocolate and the cornmeal, stirring to mix into the chili. Add additional kosher salt and pepper if needed. Cook partially covered for an additional 30 minutes, stirring frequently.

Serve along with grated cheese, rice*, and/or corn chips. Makes 6 to 8 servings.

*Serving rice with chili is a throwback to my Mom and a take-off from chili con carne. It might sound odd but it’s really quite wonderful!