The recipe True Texas Chili is ready in approximately 45 minutes and is definitely an awesome gluten free option for lovers of American food. This recipe makes 4 servings with 745 calories, 57g of protein, and 53g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course for The Super Bowl. A mixture of kosher salt, beef broth, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
1
Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter.
Ingredients you will need
Chili Pepper
Toast
Equipment you will use
Frying Pan
2
Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
Ingredients you will need
Chili Pepper
Water
Equipment you will use
Bowl
3
Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh).
Ingredients you will need
Chili Pepper
Seeds
4
Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
Ingredients you will need
Black Pepper
Chili Paste
Chili Pepper
Cumin
Water
Salt
Equipment you will use
Blender
Bowl
5
Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn.
Ingredients you will need
Beef
Lard
Meat
Equipment you will use
Frying Pan
6
Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
Ingredients you will need
Beef
Lard
Equipment you will use
Bowl
7
Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally.
Ingredients you will need
Garlic
Onion
Lard
Equipment you will use
Frying Pan
8
Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits.
Ingredients you will need
Chili Paste
Masa Harina
Stock
Water
Equipment you will use
Frying Pan
Spatula
Whisk
9
Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
Ingredients you will need
Sauce
Beef
Meat
Equipment you will use
Bowl
10
Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
Ingredients you will need
Brown Sugar
Vinegar
Broth
Chili Pepper
Sauce
Sugar
Water
Beef
Meat
Salt
Equipment you will use
Frying Pan
11
Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.