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Texas chili
My version of Texas chili is not much more than meat and spices. That is it! No onions,
no tomatoes ... and definitely no beans ... just meat ... and spices

The quality of the ingredients of any chili is paramount. As always, buy the best you
can afford. You will be rewarded

Do not be fooled by the list of ingredients, this Texas chili brings the spice

Texas chili requires overnight refrigeration which allows the flavors to marry and
meld, further bringing the spice and the flavor

Ingredients
2 tablespoons canola oil
2 1/2 to 3 pounds organic boneless beef chuck roast, cut into 1 inch cubes
4 cloves organic garlic, minced
1/4 cup chili powder, Morton & Basset recommended, or make your own
2 teaspoons ground cumin, Morton & Basset recommended
Scant 1/2 cup dry red wine
3 tablespoons flour
1 1/4 tablespoons dried oregano, Morton & Basset recommended
32 ounces beef stock, divided
1 1/2 teaspoons House salt, then to taste
Black Tellicherry peppercorns in a pepper mill

.35 ounce square 70% cacao chocolate, optional


Sour cream, for serving, Daisy brand recommended
Organic lime wedges, for serving

Method
Add the oil to a large skillet and heat until shimmering. Add the meat without
crowding and brown on all sides.  Remove the meat to a platter and set aside

Add the garlic to the pan and cook until fragrant, 30 to 45 seconds

Bloom the chili powder and cumin in the fat. Cook, stirring frequently until the spices
are a deep rust color. Deglaze the pan with wine and cook until reduced by half

Add the meat back into the pan along with any resting juices. Sprinkle the flour over
the meat. Crush in the oregano

Add 16 ounces of stock, salt and freshly ground black pepper and stir everything
together. Bring to the boil, reduce to a simmer and cook partially covered, 90 minutes

Add the remaining 16 ounces of stock and simmer 30 to 4o minutes longer or until the
meat begins to fall apart. Taste for salt and pepper while still warm

Remove the pan to a cooling rack and let the chili come to room temperature. Cover
and refrigerate overnight

Before service, heat over low heat until hot, stirring occasionally

Ladle Texas chili into serving bowls, dollop with sour cream and garnish lime wedges,
instructing diners to squirt the fresh juice over the chili (alternately, or in addition, use
a coarse rasp and grate some lime zest over the chili and serve the naked lime wedges
on the side for squirting)

Serve Texas chili with your favorite drop biscuit