kelly said

a recipe repository

07 April 2006

Tyler's Texas Chili (Tyler Florence)

I really had to work for this one. I couldn't decide between recipes, even showed up to the market with a handful of print outs determined to pick one on the fly. This is never a good idea, it always leaves me two steps from a panic attack on Aisle 3. Since I have been on a Tyler binge lately and he hasn't led me astray, I trashed the rest and went with this rendition. Texas chili is more my thing, I could do without beans in my chili, although I wouldn't be opposed to trying this with a few kidney beans thrown in. I definitely would leave the chocolate out, it made the whole dish bitter. It wasn't unsalvageable, but certainly I wouldn't include any chocolate next time around. Otherwise, this was clearly a five star dish! I even averted an Aisle 3 debacle...

Tyler's Texas Chili (Tyler Florence)

Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Yield: 6 to 8 servings

3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish

In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.