Texas Style Beef Chili With Smoky Chipotles
3-4 lb boneless chuck steak cut into small cubes (1/2-3/4”)
2 tbsps olive oil
2 medium onions, coarsely chopped
6 cloves garlic, finely minced
1 tbsp dried cumin
1 tbsp dried oregano
1 tbsp chili powder
5 chipotle chilies in adobo sauce, finely minced or pureed
2 796 ml tins chopped tomatoes, drained
1 cup dry red wine
1 bottle ale or dark beer
(You could substitute 2 cups beef broth for the wine and beer)
Juice from 1 lime
Salt and pepper to taste
¼ cup chopped fresh cilantro (garnish)
3 cups cooked pinto beans (as a side dish) optional
Heat olive oil in a large heavy skillet or stockpot over medium high heat. Season meat with salt and pepper and sauté meat in batches until well browned on all sides, about 5 minutes per batch. Set aside. Lower heat to medium and sauté onion and garlic until soft and fragrant, adding more oil if necessary. Add reserved meat, cumin, oregano, chili powder and chipotle chilies stirring until combined. Stir in tomatoes, wine, beer and limejuice and simmer until tender and sauce has thickened, about 2 hours. Stir occasionally to prevent sticking and add additional broth or water if chili becomes too dry.
Garnish with chopped cilantro.
“To bean or not to bean?! The debate wages on but most Southwestern style chili recipes use cubed beef instead of ground and omit the pinto beans or serve them on the side. In the mid 1800’s notice was paid to the Mexican-American” Chili queens” of San Antonio Texas who came to the downtown plaza at dusk each day with huge cauldrons of cooked chili to sell. The love affair continues today – Chili has been the Texas State Dish since 1977.