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Ancho Chipotle Texas Chili

Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 pounds beef chuck roast cut into 3/4-inch cubes
  • 3 tablespoons ancho chili powder
  • 2 tablespoons ground chipotle pepper
  • 2 tablespoons ground cumin
  • 1 tablespoon garlic powder
  • 2 teaspoons dried Mexican oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons bacon fat or vegetable oil
  • 1 large yellow onion chopped
  • 6 cloves garlic minced
  • 2 tablespoons tomato paste
  • 3 cups beef broth
  • 1 cup strong brewed coffee
  • 2 tablespoons masa harina
  • 1 tablespoon honey
  • 2 teaspoons apple cider vinegar
  • Lime wedges for serving

Method
 

  1. Pat beef dry with paper towels; generously season with 1 teaspoon salt and black pepper.
  2. Heat bacon fat in a large Dutch oven over high; sear beef deeply on all sides in batches, about 8-10 minutes total per batch. Transfer to a plate.
  3. Reduce heat to medium; cook onion about 5 minutes until soft, scraping up browned bits.
  4. Cook garlic 1 minute. Push onions aside; toast ancho powder, chipotle, cumin, garlic powder, and oregano in cleared beef fat 30 seconds until fragrant. Stir into onions.
  5. Stir in paste; cook 2 minutes until slightly darkened.
  6. Return beef and juices; stir in broth and coffee. Boil.
  7. Reduce heat to low; partially cover and simmer 2.5 hours until fork-tender, stirring occasionally.
  8. Mix masa harina with 3 tablespoons water into a smooth paste. Stir into chili with honey, remaining salt, and vinegar; simmer uncovered 15 minutes to thicken. Serve with lime wedges.