Nick’s Texas Chili Recipe

(from castro15’s recipe box)

Categories: Soup


  • For chile puree:
  • 1 Ancho Chile
  • 1 Pasilla Chile
  • 1 Guajillo Chile
  • 1 Chile de Arbol
  • 1 Chiltepin Chile
  • Water, as needed
  • For chili:
  • 4 Strips Bacon (+2 extra to eat while cooking, obviously)
  • 4 Pounds Beef Chuck, trimmed and cut into 1/2-inch cubes
  • 1 Yellow Onion, diced
  • 6 Cloves Garlic, minced
  • 1 Chipotle in Adobo, finely chopped
  • 1 1/2 Teaspoons Ground Cumin
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Freshly Ground Black Pepper
  • 1/4 Teaspoon Ground Cayenne
  • 1/2 Teaspoon Ground Cloves
  • 1/2 Teaspoon Ground Allspice
  • 12 Ounces Mexican Lager or Stout Beer
  • 2 Cups Beef Stock
  • 1/2 Cup Brewed Coffee (optional)
  • 1/2 Cup Masa Harina
  • Water, as needed
  • Kosher Salt, as needed


  1. Toast chiles for puree: Heat a dry cast-iron skillet over medium-high heat. Add dried chiles and cook until well toasted, about 2 minutes per side. Remove pan from heat. Add enough water to cover chiles and let sit about 30 minutes.
  2. Cook bacon: Heat a large Dutch oven (or other heavy-bottomed pan) over medium heat. Add bacon in a single layer and cook until crisp, about 4 minutes per side. Remove from pot and set aside, leaving bacon grease in the pot.
  3. Brown beef: Increase heat to medium-high. Add beef to pot in batches and cook until deeply golden brown, about 2 minutes per side. Remove from pot and set aside.
  4. Cook onion and garlic: Reduce heat to medium-low. Add onion and cook until translucent, 3-4 minutes. Add garlic and cook until fragrant, about another minute.
  5. Puree chiles: Drain and discard water from soaking chiles. Add to blender with 1 cup water. Blend until completely smooth.
  6. Simmer chili: Crumble bacon and add to pot along with pureed chiles, chipotle, all dry spices (cumin through allspice), stock, beer, and coffee (if using). Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until beef is falling-apart tender, 4-5 hours. Add additional stock or water, as needed, if pot becomes dry.
  7. Thicken chili: If chili is not yet thick enough (it should be stew-like, not soupy), whisk in 1/2 cup masa harina and 1/2 cup water in a small bowl. Bring chili to a boil over high heat. Slowly whisk masa mixture into chili, adding a bit at a time until desired consistency is reached.
  8. Serve: Season chili generously with salt, to taste. Serve in bowls with cheddar cheese and onions, if desired.

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