Texas Chili

I got this recipe from Cook's Illustrated and it has become my go-to for great quick chili - even on a weeknight - with a few modifications. First up is the original recipe, followed by my version. Enjoy!


Chuck-eye roasts are notoriously fatty, so don’t be surprised if you trim off 1 to 1 1/2 pounds of fat. Avoid precut beef labeled “beef for stew” - it could be beef round or boneless shoulder roast, which will turn out dry and tough. For a milder chili, use the lower amount of chipotle; for a spicy chili, use the upper amount of chipotle. Serve with chopped fresh cilantro, minced onion, diced avocado, shredded cheddar or jack cheese, and sour cream. Serves 6 to 8.



Ingredients

• 2 tablespoons vegetable oil
• 3 medium onions , minced
• 8 medium cloves garlic, minced or pressed through a garlic press (about 8 teaspoons)
• 1/4 cup chili powder
• 1/4 cup tomato paste
• 2 tablespoons ground cumin
• Salt
• 1 can (28 ounces) tomato puree
• 5 pound chuck-eye roast, trimmed, and cut into 1 1/2-inch chunks
• 2 (15.5 ounces each) cans pinto beans or kidney beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 1/4 cup Minute Tapioca
• 2-4 tablespoons minced chipotle chile in adobo
• 3 tablespoons soy sauce
• 2 tablespoons dark brown sugar , plus more to taste
• 1 tablespoon minced fresh oregano leaves , or 1 teaspoon dried
• Ground black pepper

Instructions

1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, garlic, chili powder, tomato paste, cumin, and 1/4 teaspoon salt, and cook until the onions are softened and lightly browned, 10 to 15 minutes. Stir in the tomato puree, scraping up any browned bits.
2. Transfer the onion and tomato mixture to the slow cooker insert, and stir in the beef, beans, broth, tapioca, chipotles, soy sauce, 2 tablespoons of the sugar, and oregano until evenly combined. Cover and cook on low until the meat is tender, 9 to 11 hours. (Alternatively, cover and cook on high for 5 to 7 hours.)
3. Gently tilt the slow cooker insert and degrease as much fat as possible off the surface of the chili using a large, flat spoon. Season with salt, pepper, and brown sugar to taste, and serve.

James' modifications for quick and easy Texas chili:

First, I bring out the dutch oven for this recipe because that's all I need from start to finish. I substitute 2 lbs. of moderately lean ground beef for the roast.  I use an 80/20 mix because you want a little fat for the flavor.  If you're really watching fat content you can use the leaner 90/10 or 93/7.

Brown the ground meat and set aside, reserving a couple tablespoons of the fat for step 1 - cooking the onions and spices. You want to make sure to watch the heat during this first step so that your onions and spices don't burn.  You want them nicely browned but not black.  The oil helps the chili powder and cumin release their flavors.

You can usually find chipotle peppers (roasted jalapenos) in adobo sauce alongside taco shells and other Mexican foods at the grocer's.  I use La Costena because that's what our local big box carries.  You'll only need a couple for each recipe in which they're used, but they keep nicely in a small glass jar in the fridge, and add a welcome Tex-Mex flavor to other dishes as well.

I leave out the tapioca because I don't keep it on hand and I can't tell a difference when it's left out.  It's there as a thickening agent but that's never usually an issue.

Because you have pre-cooked the beef, there is no reason to transfer the mixture to a crock pot.  I leave it all in the dutch oven (which is where I cook everything) and simmer at least 20 minutes.  The great thing about this recipe is that you can leave it on low while you prepare cornbread or other sides and it just gets better.