Real-Deal Texas Chile

Add beans if you want. Be a rebel!

Ingredients:

3 packs (1 lb each) Bar W Ranch ground beef

3 dried guajillo chiles, toasted

3 dried pasilla chiles, toasted

2 dried ancho chiles, toasted

6 cloves garlic

2 chipotle peppers + some adobo sauce (the ones in the can)

4 cups beef or chicken broth or water , divided

1 large white or yellow onion, chopped

2 tablespoons vegetable oil, plus more as needed

2 tablespoons tomato paste

1-2 tablespoons packed brown sugar

2 teaspoons ancho chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

salt & black pepper

1/4 teaspoon ground cinnamon

1 (12-ounce) bottle dark beer (Shiner Bock or Negro Modelo work great)

3 tablespoons masa harina

Directions:

1. Prepare the chili base:

   Heat a large Dutch oven over medium heat. Toast the guajillo, pasilla, and ancho chiles for 30 seconds per side until fragrant. Remove the stems, coarsely chop the chiles, and add them to the pot along with the garlic, chipotle peppers (if using), and 2 cups of the broth. Bring to a boil, cook for 2 minutes, then remove from heat. Blend the mixture with an immersion blender (or transfer to a blender) until smooth. Set aside.

2. Cook the onions and beef:

   In the same pot, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened. Add the ground beef and cook, breaking it up into small pieces, until browned. Strain off the fat, reserving 1-2 tablespoons for later use. Return the beef and onions to the pot.

3. Build the chili base:

   Stir in the tomato paste, brown sugar, chili powder, cumin, oregano, smoked paprika, cinnamon, salt, and pepper. Cook for 1-2 minutes to bloom the spices. Add the beer, scraping up any browned bits from the bottom of the pot. Let simmer for 2-3 minutes.

4. Combine and simmer:

   Add the blended chili mixture and the remaining 2 cups of broth to the pot. Stir to combine. Bring to a simmer, cover, and cook on low heat for 1-1 1/2 hours, stirring occasionally.

5. Thicken with masa harina:

   In a small bowl, mix the masa harina with 2 tablespoons of water to make a slurry. Stir it into the chili and simmer uncovered for 10 minutes to thicken.

Adjust and serve:

Taste and adjust seasoning with additional salt or spices if needed. Serve hot with fritos, shredded cheese, sour cream, chopped onion, fresh cilantro, or with homemade cornbred.