Beef suet and masa give this Lone Star chili (no beans, no tomatoes) its distinctive taste. The recipe comes from Carter Rochelle, a local Houstonian and chili connoisseur. Discover all of our greatest chili recipes here.
Featured in: “Our Best Recipes of All Time.”
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Carter Rochelle’s Actual Texas Chili
As a result of it should make an impression in only one chew, competitors chili is usually too wealthy and salty for plain consuming. We desire this recipe from Carter Rochelle, a local Houstonian and chili connoisseur.
Yield: serves 6
Time:
4 hours, half-hour
Substances
- 6 oz. beef suet, coarsely chopped
- 3 lb. trimmed beef chuck, lower into ½-in. items
- 6 tbsp. chili powder
- 4 giant garlic cloves, peeled and minced
- Kosher salt and freshly floor black pepper
- 1 cup masa harina
- 4 cups beef inventory or low-sodium beef broth, heat
- 3 tbsp. white vinegar
- Cayenne pepper
- Chopped cilantro, for garnish
- Tabasco, for serving
- Thinly sliced scallions, for garnish
- Tabasco, for serving
- Saltines, for serving
- Bitter cream, for serving
Directions
- In a big Dutch oven set over medium-high warmth, soften the suet, stirring steadily, 8–9 minutes. Use a slotted spoon to discard any solids. Working in batches if vital, add the chuck and cook dinner, stirring sometimes, till browned throughout, 8–10 minutes. Flip the warmth to medium and stir within the chili powder, garlic, and salt and black pepper to style. Add the masa harina and stir to coat, then regularly pour within the broth, vinegar, and 4 cups of water. Flip the warmth to medium-low and cook dinner, partially coated and stirring sometimes, till the meat begins to collapse, about 4 hours, including water as wanted to stop sticking. Season with extra salt, black pepper, and cayenne to style.
- To serve, ladle the chili into bowls and garnish with the cilantro and scallions. Accompany with Tabasco, saltines, and bitter cream.
