Texas chili, a symbol of the Lone Star state, is a savory delight rooted in rich traditions. Each version tells a unique story, and this Texas-style chili is no exception. It offers a bold combination of flavors, featuring beef brisket, dried Ancho chiles, and butternut squash.
Whether you’re a chili connoisseur or new to this beloved dish, our recipe provides a step-by-step guide to crafting an unforgettable bowl of Texas chili. Let’s dive into the details behind this robust and hearty meal that’s perfect for any occasion.
Ingredients and Preparation
To create this Texas chili, gather 6 large dried Ancho chiles, 6 oz. of finely chopped bacon, 1.25 lbs of chopped white onions, and a 5-lb flat-cut beef brisket cut into 2.5 to 3-inch cubes. Other essential ingredients include kosher salt, freshly ground black pepper, 6 peeled garlic cloves, and various spices such as chili powder, cumin seeds, dried oregano, and ground coriander. Additionally, you’ll need fire-roasted diced tomatoes with green chiles, a bottle of Mexican beer, diced roasted green chiles, chopped fresh cilantro stems, and butternut squash.
Preparing the Chiles
Begin by placing the Ancho chiles in a medium bowl and cover them with boiling water. Allow the chiles to soak until they soften, which can take anywhere from 30 minutes to 4 hours. This step is crucial as it rehydrates the chiles, making them pliable and easier to blend.
Cooking the Meat
Drain the chiles, reserving the soaking liquid. Transfer the chiles to a blender, add one cup of the soaking liquid, garlic, chili powder, cumin seeds, oregano, ground coriander, and kosher salt. Blend until the mixture turns into a smooth puree, adding more soaking liquid if needed. This puree forms the flavor base of your chili.
Combining Ingredients
Pour the chile puree over the brisket in the Dutch oven. Add the fire-roasted diced tomatoes with their juices, the Mexican beer, diced roasted green chiles, and chopped cilantro stems. Stir well to ensure all the ingredients are evenly coated.
Braising the Chili
Next, add the chunks of butternut squash to the pot and stir to coat. Roast the chili uncovered for an additional 45 minutes or until both the beef and squash are tender. This step helps meld the flavors together, resulting in a rich and hearty stew.
Final Steps and Serving
Ladle the chili into bowls and serve with optional toppings such as fresh cilantro leaves, chopped red onion, pickled jalapeños, diced avocado, shredded Monterey Jack or cheddar cheese, and warm tortillas. These toppings not only add a burst of color but also enhance the overall flavor experience.
Storing and Reheating
This chili can be prepared up to two days in advance. Allow the chili to cool for one hour before transferring it to the refrigerator. To reheat, simply warm it on low heat, making it an excellent option for meal prep or for serving a crowd.
Crafting a delicious Texas chili is an art that combines tradition with robust flavors. From soaking the Ancho chiles to carefully braising the beef and squash, each step adds depth to the dish.
This Texas chili recipe is not only a testament to culinary heritage but also a versatile meal that can be tailored to personal tastes. Enjoy the hearty comfort it provides and share it with loved ones for a truly satisfying dining experience.
Source: Bonappetit