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Texas Chuck Chili
Andre Lewis

Texas Chuck Chili

This is the bowl for anyone who believes beans change the subject. Cubes of chuck simmer in a dark ancho broth until they give under a spoon, while masa harina tightens the sauce without turning it pasty. Don't rush the first hard sear; that browned beef is the base flavor.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless beef chuck cut into 3/4-inch cubes
  • 2 tsp kosher salt
  • 2 tbsp neutral oil
  • 1 cup diced yellow onion
  • 4 cloves garlic minced
  • 3 tbsp ancho chile powder
  • 1 tbsp ground cumin
  • 2 tbsp tomato paste
  • 3 cups low-sodium beef broth
  • 2 tbsp masa harina
  • 2 tbsp warm water

Method
 

  1. Season the chuck with 1 1/2 teaspoons of the salt and pat it dry.
  2. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat and brown half the beef for 6 minutes; repeat with the remaining oil and beef.
  3. Lower the heat to medium, add the onion, and cook for 5 minutes until translucent before stirring in the garlic, ancho powder, cumin and tomato paste for 1 minute.
  4. Return the beef, add the broth and remaining salt, and simmer partly covered for 2 hours until the beef is fork-tender and at least 145°F.
  5. Whisk the masa harina with the warm water, stir it into the chili, and simmer uncovered for 10 minutes until the sauce clings to the beef.