Real Traditional Chili made with fresh and dried Chiles
Keyword Traditional Texas Chili Recipe
Prep Time 12minutes
Cook Time 2hours
Total Time 2hours12minutes
Author Steven Pennington
1 to 2poundsBeef Chuck Roastcut into 1/2-inch cubes ( Brisket Works Well )
1poundof coarse Ground Beef
2Dried Guajillo Chiles
1large Sweet Vidalia Oniondiced
1Large Poblano Pepperdiced
1large Red Bell Pepperstemmed, seeded and diced
1Fresno Chilesstemmed, seeded and minced
1Anaheim Peppersstemmed, seeded and diced
1/2of one Jalapeno
1TablespoonAncho Chili Powder
1Ear of CornCut off the Cob
1Can of Beef StockHomemade if you have it
Salt & Black Pepper - To Taste - Around 1 tbsp of salt1/2 tbsp of Pepper
Optional one 12-ounce bottle beerShiner Bock
Optional 1-2 teaspoons Cayenne Pepper
1/4cupthinly Sliced ScallionsGarnish
Topper - Sour Cream
Optional - Ibarra Mexican ChocolateAdd near the end of the cooking process 1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Making the Base
In a food processor add in half of the onion, half of the Anaheim pepper, one whole Fresno chile, half of one red bell pepper, half of one poblano pepper, 4-8 cloves of garlic, half or full jalapeno and corn. Place the guajillo chiles, ancho chiles into hot water to soften. About 4 minutes, then and add chiles to the food processor and combine. Pulse until coarsely chopped. See video above
Making the Chili
Add some oil & butter to a large pot ( few tablespoons) and add the chopped onion and all the peppers, sweat for 3 minutes. Next step add in the chiles from the food processor and cook for another 2 to 3 minutes. (Releasing the peppers/chiles natural water & oils). Add the ground beef next and combine. Repeat with the cubed chuck roast or brisket and cook for 2 minutes. (Browning the cubed beef first brings more flavor) (If you use brisket expect longer cooking time till tender). Add all dry herbs & spices, plus Salt (Add salt to your tastes-Tbsp). Lastly, add the Beef stock. ( If you don't have beef stock or beef broth, use chicken stock instead).
Cooking the Chili
If using Chuck Beef allow the chili to cook at least 30 minutes up to a few hours or longer. If the chili reduces too much, add more stock or water. While cooking the chili, partly cover the top so it will not reduce to quickly.
If using Brisket, the Brisket will require longer cooking times until tender, cook time around a minimum of 2 hours.
Traditional Texas Chili – Chili CookOff Award Winner
Traditional Texas Chili does not have beans or tomatoes. Please add them still if you like them as they go great with this recipe. One can of fire roasted tomatoes and one can of your favorite beans like pinto or kidney. Enjoy!