Servings: 12
Preparation Time: 20 minutes
Start to Finish Time: 3 hours 35 minutes
Chef ETL’s Texas-Style Chili: A Bold, Meaty Masterpiece
A Flavor That Packs a Punch
When it comes to Texas-style chili, bold flavors and hearty textures are non-negotiable. Chef ETL’s recipe doesn’t just deliver—it redefines what chili can be. By combining an array of dried chilies, smoky spices, and rich ingredients like beer and coffee, this chili delivers an incredibly complex broth with a depth of flavor that lingers long after each bite.
Most Mexican grocery stores will have all of the dried peppers needed for this recipe. If unavailable locally, those dried peppers can also be purchased on Amazon.
Building the Meat Base
Chef ETL’s chili is unapologetically meaty. Short ribs or chuck roast offer a rich, tender texture, while ground beef adds additional depth. The key to achieving perfect texture is treating the meat with care—seasoning, browning in batches, and allowing the beef to soak up the layers of flavor during cooking. Bacon starts the cooking process, adding a savory, smoky foundation to the dish.
Layering the Flavors
A truly great chili is all about layers, and this recipe takes it to another level. Onions, garlic, and a combination of spices including cumin, coriander, cinnamon, cloves, and smoked paprika are sautéed to release their aromatic oils. These spices blend harmoniously with the chili paste, beer, and brewed coffee, resulting in a broth that is both robust and comforting. Fire-roasted tomatoes and chicken stock round out the sauce, ensuring every spoonful is loaded with flavor.
The Secret Finish
What sets this chili apart is the finishing touch. Masa harina (or fine cornmeal) is stirred in to thicken the sauce, giving it a velvety consistency. Bittersweet chocolate adds a subtle richness that enhances the smoky spice blend, making each bite more indulgent. These small but crucial additions take the chili from ordinary to extraordinary.
Serving Suggestions
This award-winning chili shines on its own but becomes even better when paired with the right sides. Serve it over a bed of warm rice for a hearty meal, or offer it alongside soft, warm corn tortillas for a more traditional approach. Garnish with chopped red onions, shredded cheddar cheese, and a splash of chipotle hot sauce to add freshness and a touch of heat.
Make It Ahead
One of the best things about Chef ETL’s Texas-style chili is that it tastes even better the next day. Make it ahead of time and refrigerate it for up to five days—the flavors will continue to develop, making for an even richer chili experience when reheated.
A Contest-Winning Dish
Whether you’re competing in a chili cook-off or simply cooking for friends and family, Chef ETL’s Texas-Style Chili is a guaranteed crowd-pleaser. With its perfectly balanced spice blend, tender chunks of beef, and luxurious broth, this chili is bound to win hearts—and maybe even a few trophies!
Final Touch
No beans, no fuss—just pure, unadulterated Texas-style chili perfection. This is more than just a recipe; it’s an experience. Once you’ve tasted Chef ETL’s chili, you’ll never settle for anything less.
Ingredients:
CHILIES
2 each ancho chiles, stemmed and seeded (dried if fresh unavailable)
2 each pasilla chiles, stemmed and seeded (dried if fresh unavailable)
2 each guajillo chiles, stemmed and seeded (dried if fresh unavailable)
2 cups water, boiling
2 each chipotle peppers in adobo sauce, canned, seeded
1 cup coffee, brewed
1 12-oz btl beer, pale ale
COOK
3 strips bacon, diced
3 pounds short ribs, boneless, cut into 1-inch cubes (can also use CHUCK ROAST) salt and pepper, to taste
1 3/4 teaspoons baking soda (divided)
1 pound ground beef, 85% lean meat
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, minced
3/4 teaspoon ground coriander
3/4 teaspoon cumin
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon smoked paprika
1 tablespoon chili powder
1 14.5 oz can diced tomatoes, fire roasted
2 cups chicken stock
FINISH
1/4 cup masa harina (or fine cornmeal)
1 ounce chocolate, bittersweet, chopped
1/2 cup red onion, chopped (garnish)
chipolte hot sauce (garnish)
cheddar cheese, shredded (garnish)
Instructions:
PREP CHILIES (30 minutes):
Heat a large skillet over moderately low heat. Add the chilies and toast, turning until lightly charred, about 4 minutes (SKIP this step
if using dried chiles).
Transfer the chiles to a heat proof bowl. cover with the boiling water and let stand until softened, about 20 minutes.
Drain the chilies and transfer to a blender. Add the chipotles and and coffee and puree until smooth.
Add the ale, pulse until blended.
MEAT (25 minutes):
Season the short ribs with salt and pepper. Then mix together with 1 teaspoon of baking soda to help with browning.
Cook the bacon in the Dutch oven over medium/high heat until fat has renderered, about 5 minutes.
Using a slotted spoon, transfer the bacon crisps to a paper-towel-lined plate.
Add half of the short ribs to the pot and cook until browned all over, about 5 minutes.
Using a slotted spoon, transfer the short ribs to a plate. Brown the remaining short ribs, about another 5 minutes.
Using a slotted spoon, transfer the remaining short ribs to the plate.
Add the ground beef and brown for another 5 minutes.
Return all of the meat to the pot and lower heat to simmer.
COOK ONIONS (10 minutes):
In a medium-size skillet, add 1 tablespoon of olive oil and heat over medium-high heat until shimmering. Add the onion and garlic
and cook until softened, about 3 minutes.
Add the coriander, cumin, cinnamon, ground cloves, smoked paprika, chili powder to the onions; and cook until fragrant, about
1 minute.
Add the onion/spice mixture to the Dutch oven.
COOK CHILI (2 hours + 10 minutes):
Add the chili/ale mixture, diced tomatoes, bacon bits and the chicken stock to the Dutch oven and bring to a simmer over
medium heat, stirring occasionally.
Cover partially and simmer over low heat until the meat is very tender and the sauce is slightly reduced, about 2 hours.
FINISH (20 minutes):
Ladle 2 cups of the sauce into a heat-proof bowl and and whisk in the masa harina.
Whisk the mixture into the pot and simmer until the sauce thickens, 15 minutes.
Stir in the chocolate. Season with salt & pepper to taste.
Serve with the onion, shredded cheddar and hot sauce
This award-winning Texas-style chili (sans beans) is a homerun contender in any chili contest. The broth boasts a complex and robust flavor profile, with all the spices seamlessly melding with the chili and beer mixture. This chili is meaty and packed with bold flavor, and each mouthful is abundant with beef, bathed in a luscious sauce. The addition of chocolate at the end elevates the already rich flavor, intensifying the overall taste experienced.
MAKE AHEAD: the chili can be refrigerated for up to 5 days and then reheated.
Serving Ideas: Best served over cooked rice.
Per Serving (excluding unknown items): 476 Calories; 33g Fat (62.4% calories from fat); 31g Protein; 13g Carbohydrate; 3g Dietary Fiber; 117mg Cholesterol; 437mg Sodium; 3g Total Sugars; trace Vitamin D; 50mg Calcium; 5mg Iron; 850mg Potassium; 327mg Phosphorus. Exchanges: .