National Chili Day!

On the final Thursday of February, chili is celebrated and debated. With beans or not? Served with, or over, or never with rice? And of course the question of heat. How hot is too hot? Is there such a thing?

Beaumont Chili

Ingredients:

2 dried Ancho chilies*

2 dried Guajillo chilies*

2 tablespoons chili powder*

2 tablespoons paprika

2 tablespoons ground cumin

2 tablespoons cocoa powder

3 tablespoons masa flour

1 tablespoon garlic powder

1 tablespoon dried oregano

1 teaspoon ground cinnamon

1 tablespoon each salt and pepper

2 tablespoons olive oil

3 pounds beef chuck roast, in ½” cubes

1 medium onion

2 jalapeños*

3 cups beef stock

1 bottle (12 oz) good quality lager or bock beer

2 tablespoons brown sugar

2 tablespoons apple cider vinegar

Directions:

Cut the stems off the dried chilies and remove all of the seeds. Place in a blender with 1 cup warm beef stock. Cover and let soak in the stock for 30 minutes. While the chilies are soaking, cut the beef chuck roast into 1/2 inch cubes, dice white onion and jalapeños.

In a separate bowl, mix chili powder, paprika, ground cumin, garlic powder, dried oregano, masa flour, ground cinnamon, cocoa powder, salt, and pepper. Set aside. Next, puree the chilies and beef stock together to create a paste. Set aside.

Heat olive oil in a cast-iron Dutch oven. Brown the beef cubes on all sides, in batches if necessary. Do not remove the brown tidbits or liquid from the Dutch oven. Place the browned beef chuck on a warming dish and set aside.

Use the remaining liquid to sauté the onions till translucent. Then add the diced jalapeños. Deglaze the Dutch oven by adding the beer, beef stock, and apple cider vinegar. Scrape the bottom of the pan with a spatula to get all the bits incorporated. Return the beef chuck to the Dutch oven, stir in the chili paste, dry ingredient mix, and brown sugar.

Mix all of the ingredients together and bring to a boil. Then lower the heat, cover the Dutch oven leaving a small gap, and simmer for 2 to 2 ½ hours, until the beef is tender. Stir occasionally. When the meat is tender and the flavors well combined, is tender, serve with sour cream, shredded cheddar cheese, and top with sliced jalapeños.

*NOTE: When cooking with peppers, be sure to wear gloves, eye protection, and wash hands and surfaces thoroughly. Do not cross-contaminate cutting boards, utensils, etc. Hot peppers can actually burn – use caution.

(You can add beans to this only if you dare upset the entire state of Texas!)