Two Meats, Three Dried Chilies, and the Art of Texas Chili

Forget what you think you know about chili. This Texas-style rendition from the Big Bite segment takes a methodical, layered approach that builds flavor at every single step—and tops it all off with a beer cheddar cheese sauce that has no business being this good.

The Foundation: It’s All About the Dried Chilies

The chef made it crystal clear: “This is really the foundation of this chili.” Three dried chilies form the backbone—chili de arbol for heat and spice, plus ancho and guajillo for depth and complexity. These get reconstituted in hot water right in the pan, then pureed into a smooth paste that becomes the soul of the entire dish.

But before those chilies hit the pot, there’s groundwork to lay. The cooking starts with olive oil, onions, Anaheim peppers, and red bell peppers sweating together until beautiful. A Fresno chili joins the party—though the chef wasn’t worried about the heat, noting it’s “pretty mild” with just a couple slices down the front.

The Meat: Double the Texture

Here’s where technique matters. The chef pulls those sweated peppers and onions out completely before browning the meat. Why? “You leave just a little bit of this in there, there’s a lot of moisture—it’ll keep the meat from really browning up.” This is about building serious crust on that top round, treating it almost like searing a short rib.

And speaking of texture choices—this chili uses both top round and ground beef. As the chef explained, “I like to have two of the textures.” That combination gives you substantial chunks alongside that familiar ground meat consistency. Similar attention to contrasting textures shows up in dishes like Scallops and Pork Belly, where surface treatment makes all the difference.

Building Layers of Seasoning

Once the pureed chilies hit the meat along with garlic, those sweated peppers and onions return to the pot. Then comes another layer: cayenne, oregano, cumin, and—here’s the secret weapon—a little kiss of cinnamon. Two quarts of beef stock go in, and the whole thing cooks down for two hours.

The thickening method is pure Tex-Mex ingenuity: beer mixed with masa harina and paprika, slowly incorporated into the chili. As the chef put it, “This is going to work as an awesome thickener—it kind of plays right into the theme of Texas and chili and Tex-Mex.”

That Beer Cheddar Cheese Sauce

This isn’t your standard chili topping. It starts with a roux, adds half and half (not too much), then a full amber beer for “that deep rich beer flavor.” Sharp cheddar melts in, followed by cayenne, dry mustard for tang, Worcestershire, paprika, and cream cheese that breaks down slowly over low heat.

The final presentation—chili crowned with that glossy beer cheese—prompted a well-earned “Tell me that is not gorgeous.” Much like a Monte Cristo in Idaho or Oak Town Garlic Vinegar Chicken (THROWBA, this is food that earns its dramatic reveal.

Tips From the Kitchen

Remove vegetables before searing meat. Moisture is the enemy of browning—get those peppers out completely.

Reconstitute dried chilies in the same pan. Use hot water and let them soften before blending into a puree.

Use masa harina mixed with beer as a thickener. It adds body while keeping the Tex-Mex flavor profile intact.

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