Nick’s Texas Chili Recipe January 28, 2017
Nick’s Texas chili boasts a bold, deep, and rich flavor — an extra “oomph,” so to speak — which makes it just about perfect for your next cozy night in.
Those of you receiving a box this week are in store for more than just simple recipes and delicious ingredients. You’re getting an exclusive peek into the world of Texas chili through HelloFresh’s very own data analyst, Nick Wallace. Because after discovering that he actually grew up with Bill Cauble, a legendary culinary cowboy renowned for his “cup of Texas red,” we were hooked. And now, we’re sharing Nick’s never-before-seen recipe with you.
Nick’s Texas Chili
- For chile puree:
- 1 Ancho Chile
- 1 Pasilla Chile
- 1 Guajillo Chile
- 1 Chile de Arbol
- 1 Chiltepin Chile
- Water, as needed
- For chili:
- 4 Strips Bacon (+2 extra to eat while cooking, obviously)
- 4 Pounds Beef Chuck, trimmed and cut into 1/2-inch cubes
- 1 Yellow Onion, diced
- 6 Cloves Garlic, minced
- 1 Chipotle in Adobo, finely chopped
- 1 1/2 Teaspoons Ground Cumin
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Ground Cayenne
- 1/2 Teaspoon Ground Cloves
- 1/2 Teaspoon Ground Allspice
- 12 Ounces Mexican Lager or Stout Beer
- 2 Cups Beef Stock
- 1/2 Cup Brewed Coffee (optional)
- 1/2 Cup Masa Harina
- Water, as needed
- Kosher Salt, as needed
- Toast chiles for puree: Heat a dry cast-iron skillet over medium-high heat. Add dried chiles and cook until well toasted, about 2 minutes per side. Remove pan from heat. Add enough water to cover chiles and let sit about 30 minutes.
- Cook bacon: Heat a large Dutch oven (or other heavy-bottomed pan) over medium heat. Add bacon in a single layer and cook until crisp, about 4 minutes per side. Remove from pot and set aside, leaving bacon grease in the pot.
- Brown beef: Increase heat to medium-high. Add beef to pot in batches and cook until deeply golden brown, about 2 minutes per side. Remove from pot and set aside.
- Cook onion and garlic: Reduce heat to medium-low. Add onion and cook until translucent, 3-4 minutes. Add garlic and cook until fragrant, about another minute.
- Puree chiles: Drain and discard water from soaking chiles. Add to blender with 1 cup water. Blend until completely smooth.
- Simmer chili: Crumble bacon and add to pot along with pureed chiles, chipotle, all dry spices (cumin through allspice), stock, beer, and coffee (if using). Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until beef is falling-apart tender, 4-5 hours. Add additional stock or water, as needed, if pot becomes dry.
- Thicken chili: If chili is not yet thick enough (it should be stew-like, not soupy), whisk in 1/2 cup masa harina and 1/2 cup water in a small bowl. Bring chili to a boil over high heat. Slowly whisk masa mixture into chili, adding a bit at a time until desired consistency is reached.
- Serve: Season chili generously with salt, to taste. Serve in bowls with cheddar cheese and onions, if desired.
Now that you have the main course handled for your next “reservation in,” it’s time to think about dessert. We may be biased, but we think this cranberry curd tart is just about perfect.
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