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Hey guys, it's Chef Mark here.
Today I'm gonna make for you a beef chili,
and this isn't any chili.
There are lots out there.
Today we're doin' Texas chili.
This means beanless chili.
So let's grab ground beef.
There's a bunch of versions out there.
We're using ground beef.
You could use stew meat for this one.
This one's just ground beef.
We're gonna add a lot of different chiles, fresh and dried.
Nice and smoky, little bit of spice.
Gonna be great.
Okay, so now it's time to grab my chiles for the recipe.
I've already got my dried stuff, so let's grab the fresh.
I've got a Fresno here.
Let's grab a couple poblanos,
a long hot green,
a couple of Anaheim chiles,
and a jalapeño.
That's a lot to hold.
Skip the habaneros, but if you want,
go ahead and go for those.
These add a lot of depth of flavor
and a lot of layers of heat
which are gonna be great for the finished dish.
Okay, I need a couple more spices for my chili.
Let's grab these here.
So I'm gonna grab a Mexican-Style Chili Powder,
has a little bit more cumin in it,
and some Ancho Chile Powder.
Anchos are actually dried poblanos.
And let's go--there's cumin here.
Let's go with the Roasted Cumin.
And the reason why I'm grabbin' this one
is because any time I'm usin' cumin in a dish,
I'm actually gonna toast that in the pan.
Adds a lot more flavor to it.
Let's go put this together.
So let's do this chili,
but let me show you this, what I've got in the oven already.
I've got our New Mexico chiles and our chile ancho in the oven.
It's been there for a minute.
And they are toasted,
and we're gonna let those cool down,
but once those cool,
we're gonna rehydrate these,
because these are dried chiles.
If you're tough like me,
you can hold 'em in your hand right away,
but otherwise let 'em cool.
So we're gonna trim this off, trim off the top
and shake out all those seeds on the inside here just like this.
If you wanted to, you could cut it into some small pieces
if you felt like.
I'm gonna put 'em inside a pot along with our beef stock,
all of our chiles,
and we're gonna bring that up to a simmer,
turn it off, throw a lid on there, and we'll let it steep.
That's gonna rehydrate for about ten to fifteen minutes.
They'll get nice and soft.
While my chiles are steeping right there,
I'm gonna roast this in the oven.
So I've got my poblanos, my long green chile,
my Anaheim, Fresno.
So I've got all those.
My tomatoes are cored.
We're gonna go in that same 450 degree oven
which I had my dried chiles in,
and we're gonna let that go for a half an hour.
Those are gonna blister up
and then we're gonna peel the skins off of 'em.
Okay, so my chiles have been in the oven
with the tomatoes for right around half an hour.
And if you look here, they're really nice and blistered.
The skins are comin' off of that.
What I'd like you to do is those are gonna cool for a little bit,
so we'll come over to our pot, and on medium heat...
we add a couple tablespoons of olive oil.
We're gonna use this to soften our onions,
so I'm gonna bring in my onions here.
Those are diced.
And let's do a little bit of salt to this.
This'll help to pull out a little bit of moisture,
help it to soften a little bit.
Maybe a quarter teaspoon or so.
We'll let this cook for about five minutes on low--
don't let it brown--
and then we're gonna go in with our garlic to that.
So now with our chiles, once they're cooled a little bit,
these tomato skins peel right off,
and then the chiles will peel right off as well,
so those'll start to peel and you'll be able to get 'em all.
Take the seeds out and discard those,
and we'll just have the skins to the side as well.
All right, so my chiles and tomatoes are peeled
and my onions and garlic are soft here,
so let's add all of our beef to this.
And instead of browning it all right there now,
we're gonna add all of our ingredients to that,
and then we're gonna cook that through.
So Ancho Chile Powder,
get a little Mexican-Style Chili Powder,
little bit of cinnamon,
and then we're gonna do our crushed tomatoes.
And our beer to that.
And we're gonna turn that on medium or so.
We're gonna let that cook all the rest of the way,
tending to that.
That meat will break up.
But while I'm doin' that,
while that's on now,
we're gonna come over here and blend our chiles.
So these are those rehydrated chiles that I put over here, toasted,
dropped 'em in the broth.
I'm gonna have you take all this,
so all the broth inside with the chiles,
and I want you to start this on low,
so a little bit low just to start-- get it agitated there.
And then we could turn it up,
and if you have buttons on there,
slowly graduate up a little bit.
Puree all this until it's completely smooth.
And we're gonna turn it back down,
and then what we're gonna do is we're gonna add
all the rest of our tomatoes and our chiles,
which were roasted and peeled.
And we're gonna blend this up.
This'll make a nice, smooth mixture,
and we're gonna add that back to our beef over there.
Again, we'll start on low, puree this,
turn up the...
go about medium, medium-high or so.
Everything's nice and soft so it'll puree nice for you.
Turn that down.
And we're gonna take all this mixture here--
and these are lots of roasted red chiles and tomatoes and whatnot--
and those are gonna go inside to this.
That beef will start to cook as it comes up to temp.
And we'll cook that for about 30 minutes or so.
And I'll add a little bit of seasoning to this,
and I think we're gonna do about a tablespoon of salt, help to season it.
We can always check that later.
It'll be about a half an hour.
So now that our chile has been cooking
for about 30 minutes or so--
those flavors have really started to meld--
we're gonna finish it off with a little salt and pepper--
I checked that already--
but we're gonna do our masa.
I want you to whisk this in here.
So masa is gonna add some really nice corn flavor,
just background corn flavor.
We don't wanna add whole corn to this,
so it's almost like a-- almost sort of a roasted type corn.
Then we're gonna whisk this in.
And that's all we're gonna do.
The chili is finished.
And for me,
a Texas chili deserves a Texas-sized bowl.
We'll go like this.
You can do all sorts of toppings on this.
It could be cheddar cheese, sour cream.
Could be a little bit of diced avocado,
which I have here.
I don't have my chili unless I have cornbread,
so I'm gonna do a little avocado in the center.
Don't get too fancy with it.
Little sour cream to cool it down a little bit.
And then our big, Texas-sized piece of cornbread
to sit there and dip this in there.
Enjoy this one, guys.