Decoded: The True Texan Chili
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When the cold winds begin to gust through the state of Texas, every true Texan heart craves for a bowl of simmering Chili. Each spoonful, filling the soul and making it sing. Chili nights have been a wintertime tradition in my household, where we host friends taking turns to devour each otherâs variations of Chili and enjoy a fun movie night.
Popularity of the Texan Chili
The beginning of Chili has been a very unpretentious one. It was the hardworking labor class women of San Antonio-Chili Queens as they are fondly called, who sold home cooked food at the Military Plaza. For 200 years, they were famous for cooking their reasonably priced, chili-flavored beef stew- the Chili con carne. This was during the 1800âs. Chili stands in Houston and Galveston were also popular. The laborers depended on a box of chili for a meal after a hard day at work, the adventure seekers loved them, and upper-class people tried to get them to shut shop!
Though we all have our version of the dish, the original Chili did not contain many of the ingredients, which may stir a debate of sorts, but the first-generation Chili was made from meat and dried chiles. Chili today is basically a meal made from ground beef, tomatoes, kidney beans (how long do kidney beans last?) and of course, chile peppers. In fact, the rule book of the International Chili Cook Off does not allow the addition of tomatoes, beans etc. to the dish. The widespread popularity of Chili in the United States gave birth to variations, where the locals would add their own touch to the dish that didnât typically reflect the Texan Chili.
As a mom, I am always trying to get my kids to try more of healthier foods. This attempt is not very successful many times. So, the chili in my house is a melting pot of meats, tomatoes, beans, peas, corn and chiles. Now I know itâs not advised to mask less preferred foods under the garb of more liked ones, but in all fairness, for the kids itâs like a treasure hunt, where theyâll stick a bean on the fork before excitedly announcing they are going to hunt some more âtreasured beansâ!
But we were talking about my Chili nights with friends where I stick to my traditional true Texan Chili. This recipe does not contain beans or tomatoes. Only my home made chile paste, beef and some âsecretâ flavorings.
This classic beauty is what we all call the âBowl oâ Redâ. Make sure the dried chiles used are as fresh as they can be. They should be crunchy and smell fresh with no sign of mold. Cook the chili at a minimum heat which will allow the flavors to develop and the beef to cook without addition of extra water. This recipe will yield 4 servings.
Ingredients
2 oz dried, whole guajillio and pasilla chiles
Half teaspoon freshly ground black pepper
1 teaspoon cumin powder
5 tablespoons oil
5 pounds of trimmed and cubed boneless beef chuck
1 finely chopped onion
4 cloves (how long do cloves last?) minced garlic
2 tablespoons corn tortilla four
1 tablespoon brown sugar
2 tablespoons distilled white vinegar
2 cups beef stock
2 cups or more water
Salt
If you canât find these ingredients in your local markets, you can order guajillo, pasilla chiles, black pepper, cumin powder, cloves, brown sugar, distilled white vinegar, beef stock, and salt online!
Method
Gently dry roast chiles until fragrant. Add them to a bowl of very hot water and let them soak for up to 45 minutes.
Drain and split chiles and remove stems and seeds. Blend together chiles, cumin powder, garlic, black pepper powder, salt and just enough water to make a smooth purée.
Place skillet on medium heat and add 2 tablespoons of oil. When this starts to smoke, add half of the beef and gently brown both sides for about 3 minutes each side. Remove from heat and set separately. Repeat the cooking with the rest of the beef.
In the same skillet, add oil. Once hot, add onions and sauté for 4 minutes, stirring often. Add the beef stock, and the rest of the water. Gradually, add the corn powder and whisk briskly to prevent lumping. Stir in the chile purée and the beef. Bring to a simmer over high heat and scrape from the bottom of the pan to loosen any browned bits.
Slow the heat and let it cook for about 2 hours, stirring occasionally. Add the brown sugar and vinegar. Check for salt balance. Turn off the stove and let the chili rest for at least half an hour. This will allow the sauces to absorb into the meat and enhance the flavors. If it seems too thick, add some water but not too much.
Sprinkle some greens to each serving and enjoy!
The best places to get these items are from your local markets, but if you canât find any nearby, you can easily order a blender and skillet online!
If you're in a rush and want to find chili mixes that are ready to be used right out of the box, check out this list of artisan producers.
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