TFF: a bowl full of warm

This is probably the first Tyler Florence recipe I ever made, his Texas Chili, which I first saw on my friend Megan's blog back before we moved. I liked the looks of it so much (even dumped all over french fries) that I printed it off and moved it with me.

That print off has since gone home with a family member, who enjoyed the chili so much when I made it for them that they wanted to make it themselves.

Now I have to say, my kids don't like chili. I don't like chili with beans, but they just don't like chili. Though I pointed out to them that chili is just spaghetti sauce with Mexican spices instead of Italian spices, and they love tacos, so they love Mexican spices. I also pointed out that this chili has chocolate in it. They don't care, they don't like chili.

How they can tell that since they essentially refuse to try it, I don't know.

On the bright side, more for the hubby and I, because we like this very much. Which is why I've made it more than once and will continue to make it.

As for my changes, I have yet to see an Ancho chili, so I skipped that. And I skipped the Masa Harina, but did not skip the chocolate, dark in stead of Mexican. I've also never seen queso fresco, so I used grated Monterey Jack cheese instead.

For a bowl of this, the best spoon is a tortilla chip.


I'm including the recipe, in its entirety, even though I skipped the Ancho's. As for my source, I got it from Megan. Thanks Megan!

This is my entry this week for Tyler Florence Fridays, though I may be too late for the round up.

Tyler's Texas Chili

3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish

In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.

11 comments:

Debinhawaii said...

Mmm...I am now craving chili! This looks wonderful, a great pick!

n.o.e said...

Sorry your children don't agree, but oh, that chili does look good. We love chili and I've made a bunch of different recipes this year (I'll be posting the latest one soon, I hope). I'll have to bookmark this one for a future chili session. And we totally use tortilla chips to scoop up the chili.

Natashya said...

Perfect choice for this weather we're having! I love chili, especially with bread or tortilla chips to dunk in it. Yum!

Joanne said...

Haha, I like the anecdotes about your kids. There are so many things that I refused to eat as a child because I didn't like them (even though I'd never tried them) - fish, mushrooms, beans. Now I love them! Great recipe, Tyler wins again.

Megan said...

Rock on girl! Sorry the kids don't like it, but I just told David that he needs to make another batch - we are cleaned out!

I'm so glad you liked it!

Michelle said...

WOW..now that's a pot of chili! Currently we're under a Winter Storm Watch so your chili looks very good right now!

Sara said...

i can't get my head around chili that doesn't have beans in it. i would have to add them! this looks so good and hearty.

Elle said...

Dark chocoalte is a natural for chili...consider the source. Looks yummy with the cheese on top.

kellypea said...

Mexican spaghetti? I'm cracking up. But I'm not cracking up over the chili. I love the amount of heat in it and the other spices -- especially the chocolate. I've been meaning to try that in chili, but haven't gotten around to it. This just may be the right recipe to dig in to. Very nice! (and I LOVE chili with beans even if that technically makes it not chili...)

Pam said...

I have this on my list to try. We are all big time chili lovers around here.

leanne said...

Perfect pic. I will have to save this to try too especially with such good reviews.