In Texas, chili is all about meat and spices. This Texas chili recipe won't disappoint. Large chunks of seared beef are seasoned with ancho and guajillo chiles which lend it earthy, deep and sweet taste with a good amount of spiciness that anyone will enjoy.
2jalapeno peppers(seeded and membrane removed, chopped
3garlic cloves(finely chopped)
2lbsripe tomatoes(skin removed and chopped (or use canned crushed tomatoes)
2Tbspground ancho chile
1 1/2Tbspdark brown sugar
For step 3 - adding herbs and adjusting seasonings
Juice of 1/2 lime
1/4bunch fresh cilantro(chopped)
For step 4 - adding garnishes and serving
Shredded cheddar cheese
Chopped red onion
Sliced green onions
Step 1 - searing the beef
Season the beef with 1 tablespoon each of salt and pepper and set aside.
Heat a large dutch oven. Toss in bacon pieces and cook over medium-high heat until brown and crispy. Remove the bacon and save for other uses, we just use it for the flavor in this recipe.
Add the beef in small batches and cook until browned on all sides. Transfer the beef to a separate bowl and set aside.
Step 2 - cooking the chili
Add the onions, green peppers, and jalapenos into the Dutch oven and stir well, scraping bits from the bottom. Season the vegetables with a few turns of salt and pepper and cook until soft.
Throw in the garlic and cook for 1 more minute. Add the meat and juices back to the pot. Add the broth, tomatoes, bay leaves, chilies, cumin, and brown sugar. Stir well, cover and bring to a boil. Lower the temperature to medium low, partially cover with a lid and and simmer for about 2 - 2 1/2 hours or until the beef is tender.
Step 3 - adding herbs and adjusting seasonings
Remove the bay leaves. Add the oregano, lime juice and cilantro. Check for salt and pepper and adjust to taste. Add more ground chiles for more heat if desired. Stir well and turn off heat.
Step 4 - serving the chili
Ladle chili into bowls and top with chopped red onions, green onions and cheddar cheese.