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Texas Competition Ground Chili on a plate

Texas Competition Ground Chili

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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 4 pounds ground beef chuck
  • 3 tablespoons vegetable oil
  • 6 dried ancho chiles stemmed and seeded
  • 4 dried guajillo chiles stemmed and seeded
  • 2 dried chipotle chiles stemmed and seeded
  • 4 cups beef broth divided
  • 2 large onions finely diced
  • 8 cloves garlic minced
  • 2 tablespoons ground cumin
  • 1 tablespoon Mexican oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cayenne pepper
  • 1/4 cup masa harina corn flour
  • 2 tablespoons apple cider vinegar
  • Salt to taste

Method
 

  1. Toast chiles in a dry skillet over medium 2-3 minutes until fragrant. Cover in a bowl with 2 cups hot broth; soak 20 minutes, then blend smooth.
  2. Heat oil in a large heavy pot over medium-high; brown beef well in batches about 4-5 minutes each without stirring much. Set aside.
  3. Cook onions in same pot about 6 minutes until soft. Add garlic, cumin, oregano, garlic powder, onion powder, and cayenne; cook 2 minutes until fragrant.
  4. Return beef; stir in blended chiles and remaining 2 cups broth.
  5. Boil; reduce heat to low and simmer uncovered 2.5 hours, stirring every 20-30 minutes to prevent sticking.
  6. Mix masa harina with 1/2 cup water; stir paste and vinegar into chili. Simmer 30 more minutes until thickened.
  7. Salt to taste; rest 15 minutes before serving.