A rich and hearty Texan-style beef chili, featuring a blend of toasted peppers and spices, simmered to perfection for a comforting meal.
Ingredients
various pieces dried peppers
2 pounds beef cubes
1 large onions
4 cloves garlic
1 teaspoon cumin
1/2 teaspoon cinnamon
1 piece chipotle pepper
1/4 cup masa harina
2 leaves bay leaves
1 tablespoon brown sugar
1 tablespoon vinegar
to taste tablespoon sour cream
to serve pieces lime wedges
2 tablespoons oil
2.5 cups water
Method
Begin by assembling all the essential ingredients needed for your chili creation.
In a sizable skillet, lightly toast the dried peppers over medium-low heat for 2 to 3 minutes, turning them until they release a delightful aroma. Once toasted, move them to a bowl and cover with hot water, letting them soak for 30 minutes.
After the soaking period, drain the peppers but keep about half a cup of the soaking liquid. Carefully slice them open to remove the stems and seeds, rinsing under running water.
In a blender, combine the softened chiles, a chipotle pepper, and the reserved soaking water. Blend until you achieve a smooth consistency, then set aside.
In a Dutch oven, heat some oil over medium-high heat. In a bowl, season the beef cubes with salt and pepper. Add half of the seasoned beef to the pot and brown each piece on all sides for about 3 minutes. Once browned, transfer to a plate and repeat with the remaining beef.
Add chopped onions and minced garlic to the pot, cooking until soft and translucent, around 3 to 4 minutes. Sprinkle in cumin and cinnamon, allowing them to cook for an additional minute to release their fragrance.
Stir in the blended chili paste and let it cook for 1 minute, stirring constantly.
Pour in a quarter cup of water and add the masa harina, whisking until smooth to avoid lumps. Then, incorporate the stock and the remaining water, mixing everything well.
Add bay leaves and return the browned beef to the pot. Bring the mixture to a gentle simmer, then reduce the heat to maintain this simmer. Partially cover the pot and cook for about 2 hours, stirring occasionally until the chili has thickened. Stir in brown sugar and vinegar just before finishing.
Once the cooking time is complete, remove the chili from the heat and let it rest for 20 minutes. Serve warm, topped with a dollop of sour cream and fresh lime wedges on the side.
