While we’re in the middle of this “beans/no beans in Chili” debate, I figured that I would make a Texas Chili, and then compare and contrast with a bean-type chili. Then I realized that I’ve already done a bean chili. Ah well. The important thing to note is that the two chilis are completely different beasts. Not because of the beans, but rather because of the use (or non-use) of either tomatoes or chiles. I’m now firmly in the corner of “no tomatoes”.
This recipe worked out quite well. Note that not one tomato was harmed in the creation of this dish. Alas, one cannot say the same for the cow and the pig. After all, chili, at its core, is a meat dish.
The stew ended up being not spicy in the least, which was surprising to me. But it was flavorful with the tastes of the chili peppers coming through quite nicely. Tara, who is not a meat fan, enjoyed this well enough.
Dinner consisted of beer, cornbread, a bit of cheese and tortilla chips. We also had beans on the side…
…which both of us poured into the chili. Tara added the beans at the beginning of the meal, I held out until all the meat was gone and I had only chili broth left. I suppose old habits die hard.
- 2 lbs. beef shoulder, cut into 1 1/2″ cubes
- 1 lb. pork shoulder, cut into 1 1/2″ cubes
- 3 tablespoons vegetable oil
- 2 medium yellow onions, sliced
- 6 cloves garlic, minced
- 32 oz. Beef Broth
- 1 12 oz bottle Negra Modela, or other darker Mexican Beer
- 2 ancho chiles, stems and seeds removed
- 4 dried New Mexico chiles, stems and seeds removed
- 1 Tablespoon ground cumin
- 2 Tablespoons oregeno
- 1 Tablespoons Thyme
Lightly flour the beef and pork, ensuring a thin but thorough coating.
Heat the oil in a large dutch oven or stock pot placed over medium-high heat. Place in meat and cook until lightly browned. Add the onions and garlic and saute until soft. Add the broth and beer. Lower the heat to low and simmer for 1 hour.
While the meat is simmer in the broth, fill a small sauce pan with 1″ of water. Bring up to 185 degrees F. Add the anchos and New Mexican Chiles to the heated water and allow to cook for 15 minutes. Remove the chiles from the water and then puree in a blender or with a hand blender. Add this chile sauce to the meat broth and simmer for an additional two hours.