This real-deal chili is from El Real in Houston, TX, so you know it’s got to be good. Use Robb Walsh’s homemade chili powder for a truly authentic Tex-Mex chili.
This recipe is reprinted with permission from The Chili Cookbook: A History of the One-Pot Classic, with Cook-Off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian by Robb Walsh, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Listen on-demand to hear Faith and Robb talk about this recipe.
Ingredients
- 2 tablespoons cumin seeds
- 8 ounces bacon, chopped
- 3 pounds beef chuck, cut into 1/4-inch cubes
- 2 onions, chopped
- 1/4 cup Homemade Chili Powder (see separate recipe)
- 2 teaspoons sweet paprika
- 1 teaspoon dried Mexican oregano
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 4 large cloves garlic, minced
- 1-3/4 cups beef broth
- 1 28-ounce can pureed tomatoes
- 2 dried ancho chiles, stemmed and seeded
Servings:
Instructions
- Toast the cumin seeds in a large skillet over medium-high heat until fragrant, about 1 to 2 minutes. Using a smaller frying pan or a metal or wooden tool with a flat surface, crush the seeds coarsely. Set aside.
- Cook the bacon in the skillet over medium-high heat until crisp. Remove the bacon and reserve. Over high heat, brown the beef in the bacon drippings left in the skillet and set the meat aside. Over medium heat, sauté the onions in the remaining drippings until lightly browned, 8 to 10 minutes.
- Add the toasted cumin, chili powder, paprika, oregano, black pepper, thyme, salt, and garlic to the cooked onions and sauté for 1 minute. Crumble in the bacon, add the beef broth, 1 cup of water, the tomatoes, ancho chiles, and the beef.
- Bring to a boil, reduce the heat, cover partially, and simmer until the meat is very tender, about 2 hours, adding water as needed to maintain the desired consistency.
- Alternatively, transfer to a slow-cooker set on low and cook for at least 6 hours and up to 8 hours, until the meat is very tender.
- Remove the anchos, puree in a blender, and return to the pot. Serve in a bowl with chopped onions and shredded cheese, with saltines, over tamales, rice or potatoes, in a Frito Pie or combined with beans.
I loved listening to Robb the other evening. I was driving home from New Haven and I was so engrossed in the program, I was shocked to find myself in my driveway! Where did the time go? I can’t wait to try this. Honestly, I was salivating in my car! Pathetic! Thank you so much for all the wonderful ways you share foods and the terrific people who make them come alive!
Yeah, Robb Walsh rules
Love your radio broadcasts. Great recipe. Thanks!!!