Texas Chili

When I started dating my boyfriend, born and raised in El Paso Texas, there was one point in our relationship when it was almost over.  It was a chilly California evening, and I was preparing dinner while he opened the latest Netflix (which we have cancelled due to their price increase – bastards!).  Beer in hand, I started to serve up my warm chili, excited as ever to dig in.  This is when the evening turned… I had made the ultimate Texas blunder.  A mistake that could not be rectified… I had put BEANS, yes, I said it, BEANS in the chili!  WHAT?!?  I was then lectured on the fine making of chili and the short list of ingredients that qualify to be a part of this dish (beans was not one of them).  Needless to say, he ate it.

I learned my lesson, and have over the years perfected my bean-less chili with just the right amount of heat and spice.  I’ve experimented with many combinations of chiles, most of which were new to me after moving to Houston, and have been delighted by the variety of flavors I can unearth.  This chili develops a hidden smoky flavor, not like barbecue, but a delicate heat with warmth and spice from Anaheim chilies, cayenne and a touch of jalapeño.  The subtle sweet tomato and flavorful tender meat warms you from the inside out.

Ingredients

• 3 lbs ground beef (80/20 or 85/15)
• 1 tbsp. light extra virgin olive oil
• I yellow onion
• 3 cloves garlic, finely diced
• 3 jalapeño, finely diced with seeds removed (leave the seeds in if you like it hot)
• 2 Anaheim chilies, finely diced with seeds removed
• 3 tsp. chili powder
• 2 tsp. garlic powder
• 3 tsp. cumin
• 3 tsp. paprika
• 1 tsp. jalapeño powder
• 1 tsp. cayenne
• 1 1/2 tsp. salt (to taste)
• 1 1/2 tsp. ground pepper (to taste)
• 2 cans diced tomatoes
• 1 can diced tomatoes with green chile and garlic
• 1 tbsp. tomato paste
• 1 tbsp. red pepper paste
• 1/2 cup water
• 1 tbsp. semolina flour (for thickening)
• 1 tbsp. granulated sugar
• Grated cheddar cheese (topping)
• Sour cream (topping)
• Onions (topping)

Method

1. Heat a large, heavy bottom pan on the stove on medium with a tbsp. light extra virgin olive oil
2. When the pan it hot, add in diced onion and cook on medium for 5 mins
3. Add garlic, jalapeño and Anaheim chilies and cook additional 5 mins until onions are translucent
4. Add in ground beef and brown meat, use a wooden spoon to break it up into small pieces and turn occasionally until brown on all sides.  The meat will continue to break up as you cook it but this helps it along.
5. Brown meat, then add chili powder, garlic powder, cumin, paprika, jalapeño powder, cayenne, salt and pepper and stir to coat the meat evenly
6. Add cans of tomatoes, tomato paste, red pepper paste and water and stir
7. Bring the chili to a low boil and reduce heat, cover and simmer for 45 minutes
8. Add sugar and flour and stir.  Cover again and simmer for another 30-40 minutes
9. Taste and see if you need to add more salt/pepper.  Be light-handed, you can always add more, you can never take it out. (TIP: you happen to add too much salt, the one thing that might help save your dish is to add some sugar.  It helps to mellow it out and remove some of the acidic flavor)
10. Top with cheddar cheese, onions and sour cream and serve in a large warm bowl