Cook Off Winning Texas-Style Chili
Best. Chili. Ever. If preferred, you can prepare this on the stovetop, as directed through step five (where you add the beef back into the pot), and then transfer everything to a slow-cooker. Just cook on low for about 6 to 8 hours, or until the beef is fall-apart tender and you’re good to go.Â
- Yield: Serves 4 to 6 1x
Ingredients
Units
Scale
- 4 pounds cubed beef stew meat
- Olive oil or canola oil, for cooking (not extra virgin – it’s not ideal for high-heat cooking)
- Salt and pepper, as needed
- 2 medium yellow onions, diced
- 1/2 cup chili powder
- 1 tablespoon cocoa powder
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 1 tablespoons ground cumin
- Scant teaspoon cinnamon (Allspice is also nice here)
- 2 tablespoons white miso paste
- 2 chipotles in adobo, minced (for medium heat, you can use just one if you want mild)
- 6 cloves garlic, minced
- 28-ounce can crushed tomatoes
- 1 to 2 tablespoons maple syrup (do this to taste, see note)
- 4 cups beef stock
Suggested toppings: sour cream, lots of fresh lime, soft and crunchy tortillas, avocados, red cabbage slawÂ
Instructions
- Preheat your oven to 315 degrees F.Â
- Add a tablespoon of oil to a large Dutch oven or heavy-bottomed pot set over high heat. Season the beef generously with salt and pepper. In batches, brown the meat for about 2 to 4 minutes per side. I typically drain the pot in between batches, adding a bit more oil each time. Transfer the browned meat to a platter, plate, or baking sheet and set aside for now. Drain the pot once more.Â
- Reduce the heat to medium and add a little more oil, followed by the onions, chili powder, cocoa, smoked paprika, oregano, cumin, and cinnamon. Season lightly with salt and pepper and cook until the onions are tender and the spices have toasted, about 5 minutes.
- Add the miso, chipotles, and garlic, and cook for one minute more. Add the crushed tomatoes, maple syrup, and stock. Stir to combine and taste/adjust seasoning as needed.Â
- Slide the beef, along with its juices, into the pot. Put the lid on the pot and place in the oven to slow roast for 3 hours, or until the beef is fall-apart tender. Serve hot with whatever toppings you like.Â
Notes
The maple syrup seems like a strange add here, I think, but it really serves a nice purpose. It helps to balance the spice of the chipotles and all of that super rich and savory goodness going on from the rest of the spices and the fatty beef. It’s all about making a deeply flavorful pot of chili, in the end.Â