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.