Double Beef Texas Style Chili
Chili. It feeds my soul.
Why is chili such a comfort food for me? I didn’t really grow up eating it, but I love it. There are all styles to choose from including with beans (don’t come at me Texas friends!). I love Chicken Chili, Three-Bean Chili, Silver Palates Chili for a Crowd and my latest obsession, Double Beef Texas Style Chili.
What makes this unique?
Last year, Scot and I spent Thanksgiving in Santa Fe. It is a long drive for one day so we stopped for the night and spent it in Lubbock, TX. We stayed at the Cotton Court Hotel (great place to stay if you are ever in Lubbock) and went for dinner at a restaurant I will not name. It was awful. I hardly ate my salad and we left before the entrees could be served. We left hungry. Fast food is not really our jam so we decided to head back to the hotel and check out the restaurant there called The Midnight Shift.
We sat at the bar and I saw they had chili on special so I decided to grab a cup and then another. What was this magnificent blend of spices and meat? This sent me down a path of research the whole ride home the next day. It was mission to break this code.
After many tries to capture the essence that was that chili, I think this Texas transplant has gotten close as I can get without knocking down their door and asking for recipe.
Put in the time
A good type of “stew” takes time. Anything that is rushed when it is supposed to cook low and slow ends up not being as good as you want it to be. Take the time. This chili is one that you plan for and is even better the next day. Chili powder from a bottle? Nope. You roast dried chilis then rehydrate them. Then you blend them with water to make your chili base. (Side note, if you grocery store doesn’t carry the dried peppers they are available on Amazon here). Slow cook short ribs, pulling the meat apart in the chili base. You brown and season ground beef and add it to the pot. There is beer involved.
Then you pull out all of the accoutrements like sour cream, sliced or pickled jalapenos, cilantro if you must, shredded cheese and of course there are scallions to rain upon your bowl of deliciousness. Put your faith in me friend and try it this way. Trust me. You will be happy you did.
Bon Appetit!
Double Beef Texas Style Chili
A double beef chili with a base made from dried chilis, beer and stock
Ingredients
- 3 Guajilo Peppers - dried with stems and seeds removed
- 3 Ancho Chili Peppers -dried with stems and seeds removed
- 6 Arbol Peppers - dried with stems and seeds removed
- 4 lbs of boneless short ribs
- 2 -3 tablespoons olive oil
- 1 pound ground beef
- 1 onion, minced
- 2 cloves of garlic, crushed and chopped
- 1 1/2 teaspoon cumin
- 1 1/2 tablespoons paprika
- 2 tablespoons chili powder
- 2 teaspoons Diamond Crystal Kosher salt
- 2 teaspoons freshly ground pepper
- 2 teaspoons oregano
- 3 tablespoons tomato paste
- 1 can Guiness or other stout
- 3 cups Beef Stock
- 1/4 cup masa
Instructions
Toast the prepared dried chilis in a dry pan over medium heat until you can smell them, about 2 minutes. Place in a bowl and cover with 2 cups of boiling water. Let sit for 20-25 minutes until soft. Put into a blender and blend until smooth. Set aside.
Season the short ribs with salt and pepper. Put the oil into a large dutch oven. Sear the meat on all sides in batches. Remove when it is browned and repeat until all of the meat is cooked.
Add more oil if needed. Add the chopped onion. Saute until translucent. Add the garlic and cook for 2 minutes. Add the cumin, paprika, oregano and chili powder and toast the spices until fragrant. Add the tomato paste, the chili base and the meat. Add the beer and beef stock and bring to a boil. Cook for 2 hours.
Prior to the 2 hours being up, saute the ground beef. Season with salt and pepper. Add to the stew and cook for one more hour.
Shred the short ribs. If you need to remove from the pan to do so, not a problem. If there is a lot of grease, you can cool for a bit and remove as it separates. (This will depend on the type of short ribs you cook). Take one cup of broth out of the pan and add 1/4 masa and whisk until smooth. Add back into the pan and stir.
Serve with all of the chili things. Tortilla chips, hot sauce, shredded cheese, cilantro, sour cream, sliced scallions and jalapenos.
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JeriLynne! How are you, my friend?! We’re planning a fall gathering for the volleyball team parents and I’m craving a new beef chili recipe. Naturally, I came right to you. This dish sounds perfect! Can you tell me how spicy it is and how many servings it makes?
Thank you!
Steph
Hello! It is not spicy but has more of a smokiness to it. I would say it can feed six adults.
Let me know how it goes!