Texas-Style Chili

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Texas-Style Chili

0 mins

Total time

12

Serving

17

Ingredients
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Ingredients

1
Tbspwhole cumin seed
4
mgbeef chuck roast or steak
1
tspsalt, more to taste
3
Tbspvegetable oil, plus extra as needed
1
large yellow or white onion, chopped, plus extra chopped onion for serving
6
large garlic cloves, minced
11
to large fresh green jalapeños , stemmed, seeded chopped
4
Tbspmasa harina or corn tortilla, torn into pieces
2
Tbspground pure chile powder, such as pasilla, chimayo or ancho
1
Tbspdried oregano
1
bottle negra modelo beer
4
28-ounce can diced tomatoes, or 10-ounce cans ro-tel canned tomato with green chiles
1
kgunsweetened chocolate
3
whole dried large red chiles, such as new mexico or guajillo
chopped fresh cilantro, for serving
fritos or warmed flour tortillas, for serving
11⁄2
tspwhole corier seed

Directions

Step 1

In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.

Step 2

Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
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