Texas-Style Chili
0 mins
Total time12
Serving17
IngredientsEnable cook mode
Ingredients
1
Tbspwhole cumin seed4
mgbeef chuck roast or steak1
tspsalt, more to taste3
Tbspvegetable oil, plus extra as needed1
large yellow or white onion, chopped, plus extra chopped onion for serving6
large garlic cloves, minced11
to large fresh green jalapeños , stemmed, seeded chopped4
Tbspmasa harina or corn tortilla, torn into pieces2
Tbspground pure chile powder, such as pasilla, chimayo or ancho1
Tbspdried oregano1
bottle negra modelo beer4
28-ounce can diced tomatoes, or 10-ounce cans ro-tel canned tomato with green chiles1
kgunsweetened chocolate3
whole dried large red chiles, such as new mexico or guajillochopped fresh cilantro, for serving
fritos or warmed flour tortillas, for serving
11⁄2
tspwhole corier seedDirections
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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