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Texas Style Beef Chili

Servings: 6

Ingredients

  • 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

for the Chili Water

  • 3 cups of boiling water
  • 4 dried peppers, I prefer ancho and chipotle

for the Orange Zest Sour Cream

  • zest of 1 orange
  • 1 cup sour cream

Instructions

  • 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.

Chili Water

  • 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

  • Combine both ingredients and mix well.

Notes

Remember to remove the meat from the fridge about 30 to 45 minutes before cooking. Also, this chili requires no chili powder or cayenne. The chili flavor and heat comes from the chili water—so choose your peppers wisely. If you prefer heat, use hotter peppers. If you prefer less heat, get a more mild pepper. I prefer a blend and typically go with a 1 chipotle to 3 ancho pepper ratio.