Traditional Texas beef chili recipe Share this recipe on Facebook
Traditional Texas style beef chili made with chili peppers, spices, herbs, coffee, beer and Mexican chocolate. This delicious beef chili can be served with flour tortillas, cheddar cheese, onion slices and sour cream.
Preparation time: 30 minutes, Cooking time: 330 minutes, Serves: 6 - 8
4 ancho chiles
2 pasilla chiles
2 guajillo chiles
2 - 4 chipotle chiles in adobo sauce
2 (1/3 inch thick) bacon slices, sliced
2 lb beef chuck or similar, cut into 1/4 inch cubes
1 medium onion, diced
3 cloves garlic, crushed
1/2 cup brewed coffee
1 bottle beer
1 cup water
1/2 tsp ground cinnamon
1/2 tsp ground clove
1/2 tsp ground
1 tsp ground coriander
1 Tbsp dried oregano
1 tsp cumin powder
1/2 tsp cayenne pepper (or to taste)
Salt to taste
1/4 cup finely grated Mexican chocolate
1/4 cup corn flour dissolved in a few tablespoons of water
Heat the dried chiles on a skillet over medium heat for a couple of minutes on each side. Remove from the heat, add to a bowl and cover with hot water. Soak the chilies for about 30 minutes, until soft. When the chiles are soft cut them in half lengthwise, remove seeds and veins, add them to a blender together with the chipotle chiles and a bit of fresh water (add as much as needed to puree the chiles) and process until you get a smooth puree.
While the chiles are soaking, start the beef chili. In a large, deep pot add the bacon and fry until crispy. Remove, cut into small pieces and set aside. Add the beef in batches and brown over medium heat on all sides.
Remove the beef from the pan, add the onions and cook for 6 to 7 minutes or until soft. Add the garlic and cook for a minute more.
Return the beef to the pot and add the bacon, coffee, beer water and spices (cinnamon, clove, allspice, coriander, oregano, cumin powder, cayenne pepper and salt). Turn heat to high and stir well. When the mixture comes to a boil, reduce heat to low and stir in the chili puree.
Cover and simmer for 4 1/2 to 5 hours, stirring every an hour or so and adjusting with extra liquid, if necessary.
Add the grated Mexican chocolate and the corn flour and stir well. Cover the chili and let simmer for 30 to 40 minutes more.
Serve hot with cheddar cheese, sliced onions, sour cream and flour tortillas.