Texas Chili
Like barbecue, Texans know their chili. So, scoop up a hearty bowl teaming with spices, a generous portion of meat and subtle layers of tomato all simmered until oh, so thick then finished with a smoky hint compliments of bittersweet chocolate.
Equipment
- Large Dutch oven
Ingredients
- 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
- 3 teaspoons chopped garlic about 5 to 6 cloves
- 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 tablespoons 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, steamed rice, or corn chips
Instructions
- 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 to 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. (*If you like a much milder chili, start by adding 1 teaspoon at a time then adjust to suite your taste.)
- 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 with grated cheese, steamed rice*, and/or corn chips.
Notes
*If you like a much milder chili, start by adding 1 teaspoon at a time then adjust to suite your taste.
Serving rice with chili is a throwback to my Mom. It might sound odd but it's really quite wonderful!