I’ve had many requests and comments on my Texas Style Chili recipe from people who really want to make it, but it’s either too complicated or takes too much time, and so they have asked if I could simplify it. I totally understand! This recipe is more of an adventure and less than convenient, unless of course you have the time and enjoy spending hours in the kitchen. In today’s world, sometimes we barely have time to breath. But no matter what, I don’t want you to miss out on this amazing chili!
So, at your request, I’ve simplified the recipe without sacrificing the original flavor too much. For one, there’s no more making your own chili powder (I can sense the relief) and I’ve simplified the other ingredients so that you can easily make one trip to the grocery store for everything you need.
It’s not the original but it’s easy Texas Style Chili. So go work all day, run the kids around all night, but between the kids sports games and the piano lesson this weekend, you have to try this chili. You have no excuses now!
Copyright secured by Digiprove © 2016 Susanna Phillips
2-3 lb. Beef shoulder or chuck roast cut into ¼ inch cubes (or 2½ lbs. of ground beef)
12 oz. Mexican chorizo
2 tbsp. Canola oil
1 large Onion, chopped
4 cloves Garlic, minced
6 tbsp. Chili powder
2 tbsp. Cumin
2 tbsp. Garlic powder
2 tbsp. Oregano
1 tbsp. Brown sugar
1 ½ tsp. Salt
1 tsp. Paprika
¼ tsp. Cayenne pepper
1 - 32 oz. Box of low sodium beef broth
3 tbsp. Masa harina (corn flour)
1 tbsp. Apple cider vinegar
26.5 oz. Can of black beans, drained and rinsed (optional)
Remove the casings from chorizo and place it in a Dutch oven over medium-high heat, stirring until browned.
Once browned, remove chorizo, placing it in a strainer over a bowl and press on it with a wooden spoon to squeeze any excess grease from the sausage.
Then set the strainer over a bowl and let sausage continue to drain.
In the same Dutch oven, sauté the garlic and onion in the leftover chorizo grease until tender. Once tender set aside in the same strainer with the draining chorizo.
Add oil to the Dutch oven and heat over medium high heat. Once the oil is hot, add the beef and brown.
Return the chorizo, garlic and onion back to the Dutch oven with the beef.
Turn the heat down to medium. Add the broth, chili powder, cumin, garlic powder, oregano, brown sugar, salt, paprika and cayenne.
Now add the masa harina. Stir until masa harina is dissolved and there are no clumps.
Once masa harina is completely dissolved, add the vinegar. Stir to blend.
Bring to a boil, then cover and simmer on low for 1 hr 30 min.
After an hour, add black beans to the chili if you choose.
Traditionally served with a dollop of sour cream and lime wedges..