Texas style chilli is very different from a lot of the more common varieties of chilli. Firstly, there are no beans or ground beef, instead the main protein is beef chuck which is slow-cooked. Secondly, there are no tomatoes, the base of the sauce is beef stock and lager. Finally, this chilli is seriously spicy, the heat comes from a paste made from ancho chillies that is cooked into the sauce.
Texas Style Chilli
Texas style chilli is very different from a lot of the more common varieties of chilli. This recipe is time consuming but totally worth it.
- 1 kg chuck steak chopped into large cubes
- 75 g beef dripping
- 2 medium brown onions diced
- 4 cloves garlic crushed
- 8 dried ancho chillies
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons cracked pepper
- 1 330 ml bottle lager
- 500 ml beef stock
- sour cream to serve
- shredded cheese to serve
- fresh lime to serve
- Place dried chillies into a small bowl and submerge in boiling water, soak for 10 minutes to rehydrate. Drain and place into a blender along with cracked pepper and ½ cup of water. Blend until a homogenous paste.
- In a Dutch oven or heavy-based saucepan, heat half the beef dripping on medium-high until smoking. Add the beef and cook for 2 minutes then turn and sear for a further two minutes, remove from pan. In the same pan, heat remaining dripping on medium, add the onions and sauté for 10 minutes.
- Once the onion is softened, add the garlic, chilli paste and dried spices then cook stirring for a further 3 minutes.
- Return the beef to the pan along with the stock and lager, stir to combine then cover and turn heat to low. Simmer for 2-3 hours, topping up with water if the sauce becomes too thick. Season with salt and remove from heat and serve topped with shredded cheese, sour cream and lime wedge.