Amazing Texas style chili made from prime beef tenderloin and six different dried chiles. This Texas style chili will stick to any cowboy’s ribs.
Texans like their beans and they like their chili. What Texans do NOT like is beans in their chili. No sir, that will not do. Texas style chili is hearty, loaded with meat and full of flavor. Try it, you won’t miss the beans one bit. But you might want to whip up some cornbread while this is cooking.
Sear the Tenderloin
Tenderloin is perfect for Texas style chile, I often have some tail pieces in the freezer leftover from steak night. When I have enough I either make Texas style chili or some awesome breakfast tacos. More about breakfast tacos in another recipe. A choice or prime chuck roast will work just fine. Prepare it the same way.
Tenderize the tenderloin pieces on a cutting board. Does tenderloin really need to be tenderized? Probably not, but I do it anyways because I think it makes the chili more consistent. All of the pieces are then super tender.
Sear the tenderloin over direct heat on you grill. There is no need to cook it through, that will happen in the Dutch oven.
Prepare the Chiles
Remove the seeds and roast the chiles in a hot, dry fry pan for a minute or two.
Add enough water to cover the chiles, bring it to a boil, then turn it off and let the chiles soak to soften. After about 30 minutes, drain and discard the liquid and place the chiles in a blender with one cup of water and blend until smooth.
Sauté the Onion and Garlic
Cook the bacon in a Dutch oven over medium heat. When the bacon is done, remove the bacon and cook the onion in the bacon fat until translucent, about four minutes. Add the minced garlic and cook for another minute. Then add the cubed beef and bacon back to the Dutch oven.
Mix it All Together
Add the coffee, braising liquid, water, chile mixture, cumin, oregano, allspice, cayenne and salt. Stir to incorporate then add the crushed tomatoes and stir again. Bring it all to a boil, then lower the heat to a simmer and cover. Let this simmer for five hours. Add additional water if necessary. Warning: Your place is going to smell GREAT!
After five hours, mix the masa harina with 1/2 cup of water or mix cornstarch with three tablespoons of water in a small bowl. Increase the heat to medium and stir in the paste. Simmer until thickened, about 8 minutes. Season with salt and pepper and top with chopped onions and grated cheese. Enjoy.
Here are Some Other Awesome Stick-to-Your-Ribs Recipes
- Chicken Pot Pie with Morel Mushrooms
- Chicken Calzone with Spinach and Artichoke Hearts
- Gnocchi with Short Rib Ragu
- Short Rib Ravioli with Mushroom Ragu
Watch How to Make Texas Style Chili on YouTube
No Bean Texas Style Chili – How to Make Texas Style Chili With Prime Beef Tenderloin & Six Chiles
Ingredients
- 6 ancho chiles dried
- 4 chiles de arbol dried
- 2 guajillo chiles dried
- 2 pasilla chiles dried
- 2 chipotle chiles in adobo sauce
- 1 cup crushed tomatoes canned
- 8 strips bacon
- 4 pounds chuck roast trimmed
- 1 large onion diced
- 5 cloves garlic minced
- 12 oz your favorite beverage to cook with you decide
- 8 oz black coffee
- 3 cups water
- 1 tbs ground cumin
- 2 tsp Mexican oregano dried (yes, it does make a difference)
- 1/2 tsp allspice
- 1/2 tsp cayenne pepper
- 1 1/2 tsp kosher salt plus more to taste
- 3 tbs masa harina or cornstarch
- 1 tbs cheddar cheese grated, for topping
- 1 tbs yellow onion diced, for topping
Instructions
- Tenderize the tenderloin before cooking.
- Sear the tenderloin on your barbecue over direct heat until browned on both sides, about four minutes per sides. Cut into 1 inch pieces.
- Remove the seeds and stems from the dried chilis then place in a dry skillet over medium heat. Roast the chiles for about 20 to 30 seconds each side until the dark in color.
- Add enough hot water to cover the chilies, bring to a boil and then turn the heat off and allow the chiles to simmer for about 30 minutes. Drain and blend with 1 cup of water and the chipotle chiles.
- Cook the bacon in a Dutch oven over medium heat. When the bacon is done, remove the bacon and cook the onion in the bacon fat until translucent, about four minutes. Add the minced garlic and cook for another minute. Add the cubed beef and bacon back to the Dutch oven.
- Then add the coffee, braising liquid, water, chile mixture, cumin, oregano, allspice, cayenne and salt. Stir to incorporate. Add the crushed tomatoes and stir. Bring to a boil, then lower the heat to a simmer and cover. Let simmer for five hours. Add additional water if necessary.
- After five hours, mix the masa harina with 1/2 cup of water or the cornstarch with three tablespoons of water in a small bowl. Increase the heat to medium and stir in the paste. Simmer until thickened, about 8 minutes. Season with salt and pepper and top with chopped onions and grated cheese. Enjoy.
