Texas Style Beef Chili
2 1/2 to 3 pounds grass-fed beef chunks
2 tablespoons canola oil
2 1/2 teaspoon kosher salt
1 cup yellow onion, rough chopped
1/3 cup celery, finely chopped
1 tablespoon tomato paste
12 ounces lager beer, room temperature
1 3/4 cups chili water (see below for recipe)
1 28 ounce can crushed tomatoes
4 cups beef stock
1/2 teaspoon granulated garlic
1 teaspoon oregano
1 teaspoon ground cloves
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon sherry wine vinegar
orange zest sour cream (see below for recipe)
- Heat oil in a large dutch oven over medium-high heat.
- Pat the beef dry with a paper towel. Evenly distribute 1 1/2 teaspoons of kosher salt on the beef.
- In two batches, brown the beef, 2 1/2 minutes per side, for about 5 minutes total. Set the beef aside. Lower heat to medium.
- Remove excess fat and liquid, leaving around 2 tablespoons of fat in the pot.
- Add the tomato paste and vegetables, stir well to spread the paste on the bottom of the pan. Brown the paste and soften the vegetables, around 2 to 3 minutes. Stir frequently to prevent the paste from burning.
- Add the beer and deglaze the pan. Bring to a boil.
- Add the chili water, crushed tomatoes, stock, 1 teaspoon of kosher salt and remaining herbs and spices. Stir well.
- Place the beef back into the dutch oven, along with any accumulated juices. Bring to a boil and reduce to a heavy simmer.
- Simmer on medium low for 2 1/2 hours. Add the vinegar in the last 15 minutes of cooking.
- Serve warm topped with orange zest sour cream.
3 cups of boiling water
4 dried peppers (I prefer ancho and chipotle)
- Pour the boiling water over the peppers and let hydrate for 20 minutes.
- Remove any stems from the peppers.
- Pour the water and peppers into a blender and puree. Strain the pureed peppers from the water.
- With a wooden spoon, press out the water from the pureed peppers. Set the peppers aside and use the water as needed.
Orange Zest Sour Cream
zest of 1 orange
1 cup sour cream
- Combine both ingredients and mix well.