Red Texas Chili
- 1/2 pound mixed dried chiles, like ancho, pasilla, or guajillo (but not chipotles)
- 2 12 ounces Mexican beers, like Negro Modelo
- 1 1/2 teaspoons vegetable oil
- 2 pounds beef chuck, diced
- 4 1/2 teaspoons chili powder
- 1 tablespoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons granulated onion
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons ground cumin
- 1 1/2 medium white onions, diced
- 2 tablespoons minced garlic
- 1 cup red wine
- 3 cups whole peeled tomatoes, crushed
- 3 cups beef or chicken stock
- 1/4 cup dark chocolate chips
- Kosher salt
- Cheddar cheese, for garnish (optional)
- Sliced red onion, for garnish (optional)
- Pickled jalapeno, for garnish (optional)
- Preheat the oven to 350 degrees . Place chiles on a baking sheet and toast for 2 minutes. Remove stems and seeds. Add chiles and beer to a saucepan and simmer over medium heat until tender, about 20 minutes; then process in a blender until pureed. (Or use store-bought chile paste.)
- In a large pot over medium-high heat, heat vegetable oil. Add beef to pot and sear; when browned, remove from pot and set aside.
- In a small bowl, stir together chili powder, smoked paprika, cayenne pepper, black pepper, granulated onion, granulated garlic, and cumin. Add the spice mix to pot and cook, stirring, for 2 to 3 minutes.
- Add onions to pot and continue to cook until soft. Add garlic; when aromatic, stir in 1 cup chili paste. Reduce heat to low and cook for 3 minutes more, then add wine. Return heat to medium and cook until wine is almost fully reduced. Add tomatoes, stock, and beef to pot and bring to a simmer. Reduce heat to very low, cover, and cook for 2 hours more or until tender. Add chocolate chips and cook for another hour.
- Season to taste with salt. Serve with cheese, red onion, and pickled jalapenos if desired.
- Courtesy of Chef Richard Blankenship, CBD Provisions, Dallas