Copyright Thomas Saaristo  All Rights Reserved
Same day Texas chili
I have 2 Texas chili recipes on this site; the other one requires you make it the day before
you want to serve it. This recipe can be made and served the same day ... not that it
won't be even better the next day too

The first rule of Texas chili is No beans. My second rule is No tomatoes

For best flavor make sure your spices are fresh. Dried peppers should be tender and
leathery, avoid those that are hard and brittle


For the chili powder
3 dried ancho peppers, stemmed and seeded
2 tablespoons + 1 teaspoon dried oregano
2 tablespoons sweet paprika
2 tablespoons toasted coriander powder
1 tablespoon +1 teaspoon ground cumin
1 tablespoon + 1 teaspoon chili powder

For the chili
3 tablespoons canola oil
2 onions, chopped
3 pound chuck  roast, trimmed of gristle and hard fat, meat cut into 2 inch cubes
House salt
Black peppercorns in a pepper mill
6 cloves garlic, smashed, peeled, minced
1 tablespoon adobo sauce
1 serrano pepper, stemmed, diced
48  to 56 ounces beef stock, simmering
1 Mexican cinnamon stick
1 teaspoon sugar
2 teaspoons House salt
2 tablespoons masa harina
1 1/2 ounces 60% to 90% cacao chocolate bar, Sharffen Berger 70% recommended

For final plating and presentation
Lime wedges
Sour cream

Add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder to a small
saute pan. Cook until they begin to smell, 2 to 3 minutes. Transfer spices to a spice mill or
food processor and grind into a powder

Heat a large heavy bottomed casserole over medium heat; add oil and heat until it just
begins to smoke. Add the onions and a pinch of salt and cook, stirring occasionally, until
the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and
season it with salt and freshly ground black pepper. Add it to the pot and cook, stirring
frequently, until it has browned on all sides, about 10 minutes. Add 2 1/2 tablespoons of
the toasted spice mix, the garlic, adobo, serrano, cinnamon stick, sugar and salt and stir
well. Add hot stock to cover the meat. Return to the boil, reduce to a simmer, cover, and
cook for 2 hours

Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina
and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste for salt
and pepper

Serve Texas chili with sour cream, peptias and lime wedges and your favorite drop biscuit