I love chili. As I should – I’m a Texan. It’s practically mandatory to be passionate about chili. While I’m not as strict on what “is” and “is not” a chili as some (as evidenced by my turkey chili recipe, a chili that includes both beef and beans, and the vegetarian bean and pumpkin chili that made it into the Foodista Best of Foodblogs cookbook), I do truly appreciate what most consider a “real” chili around these parts; commonly known as “Texas Red.”
“Texas Red” has no beans. It has no tomatoes. It is most commonly made with beef, and it’s spicy, but in a good chili, the dried chiles add more than just heat – they add such a depth of flavor that nothing compares. For this reason, I try to stock up on a large variety of dried chiles. Some are sweet, some are smoky, and some are indeed hot enough to burn your tongue right off, if you eat too much. But blend them just right, and you have spicy, delicious Texas love in a bowl.
Brittany’s eyes shined when I mentioned chili, as it was her time to cook. (A girl after my own heart!) Originally, we were going to have some guests over this past weekend, and chili was on the menu. But when our guests cancelled, Brittany insisted we still make plans to cook chili. She loves it. So in spite of the bit of work, the spicy fingers, and the long wait, she happily prepared chili with me.
Spicy fingers? Why, yes. Of course, if I planned ahead, I’d have plastic gloves (shame on me!), but we seeded and toasted those dried chiles, and in spite of washing, a bit of the heat remained on our hands. But we didn’t mind, because the aroma of the chili bubbling away filled the house all afternoon. We left (leaving the boys to make sure our chili didn’t burn on the stove) with the chili at a low temperature, and took Brittany to her drill team performance at a middle school football game. As we returned to the house, and the last rays of sun were leaving the sky, we were welcomed again to that enticing aroma. We baked a bit of cornbread as fast as we could, and sat down to eat.
And eat we did! I think we were more than stuffed (it’s hard to put down your spoon!) when we finished. Fall had officially arrived in our home, because there was chili.
Gluten-Free Texas Red
note: If you can’t find the varieties of chiles shown here, don’t fret. Any combination of chiles will work, but mind the heat – some chiles are hotter than others!
8 dried anchos
5 dried guajillos
4 New Mexico chile peppers
2 dried chipotles
2 T beef tallow, lard, or bacon grease
5 lbs chuck roast, cubed into ¼ inch dice
1 large onion, diced
6 garlic cloves, minced
1 c brewed coffee
1 12 oz bottle GF beer (or beef broth)
2 c water
½ t cinnamon
½ t ground cloves
½ t ground allspice
1 t ground coriander
½ t cayenne
2 T cumin
3 chipotles in adobo
1/3 tablet Mexican chocolate (such as Abuelita)
Salt to taste
Chopped onion, cilantro, and cheese (or Daiya for dairy-free) for garnish
Remove the stems and seeds from the chiles. Heat a dry cast iron skillet to medium heat and toast the chiles until fragrant, about 1 minute. Cover with water and bring to a boil briefly. Reduce to a simmer. Allow to simmer while you work on the rest of the chili.
In a large stockpot, heat beef tallow, lard, or bacon grease over medium high heat. Add beef (you might have to do this in batches) and brown, stirring occasionally. Remove and repeat with other batches. Remove and set aside. Add onions and garlic to the stockpot and sauté for 6-8 minutes or until soft. Add back the beef, and add the coffee, beer, water, and spices. Bring to a boil and reduce to a simmer.
By now, your chiles should have softened. Drain the chiles, and add them to a blender along with 1-2 cups of water. Add the chipotle chiles. Puree in the blender until smooth. Add the chile puree and the Mexican chocolate to the stockpot and stir in.
Allow chili to simmer for 4-5 hours, adding salt, checking seasoning and adjusting as needed. Add more water if it becomes too thick. When ready to serve, check seasoning once more, and serve with desired garnishes.
Makes 6-8 servings.