Prep 30 mins
Cook 1 hr 45 mins
A Texas Red chili that's going to a party and not afraid of breaking a few rules.
- 3 tablespoons chilies, powdered (pure chiles, not a mix)
- 2 tablespoons chili powder (fresh)
- 1 tablespoon cumin seed, toasted and ground
- 1 teaspoon coriander seed, toasted and ground
- 1 tablespoon paprika
- 1 teaspoon oregano
- 1 1⁄2 tablespoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon cocoa powder
- 1⁄2 teaspoon powdered de arbol chiles or 1⁄2 teaspoon cayenne
- 3 lbs lean beef, coarse-ground (chili-grind)
- 1 large onion, chopped
- 2 (8 ounce) cans tomato sauce
- 2 garlic cloves, minced
- 1 beef bouillon cube
- 2 (15 ounce) cans pinto beans (Lucks if you can find it)
- water, to correct consistency
- 1 teaspoon fresh lime juice
- The chile powder can be purchased (McCormicks sells an ancho powder)or made at home using equal weights of anchos and guajillo dried peppers. Stem and deseed them and roast in a 300 F oven or indirectly on the grill. Roast the anchos for 8 minutes and the guajillos for 4 minutes. Cool and grind in a blender to a fine powder.
- Roast the corriander and cumin in a medium hot skillet for 3 or 4 minutes until the spices are fragrant. Grind them to a powder in a blender or mortar and pestle.
- Mix the spices and divide into 3 parts.
- Cook the ground chuck until it's gray and drain the grease.
- Cook the onion until transparent and add the garlic. Cook about 1 minute longer.
- Add the onion to the beef and add the tomatoes, bouillion cube and enough water to cover.
- Add the first portion of spices.
- Cook for 1 hour addling water if needed.
- Add the second portion of spices.
- Add the beans and lime juice.
- Cook for 30 more minutes.
- Add the last of the spices and cook for 15 more minutes adding water if needed.
- Taste and add salt and cayenne as needed.