Part 6/10:
3. Texas-Style Chili: Pure Meat and Spice
Moving to a more traditional, meat-focused style, Texas chili is renowned for its absence of beans and tomatoes, emphasizing deep, smoky flavors derived from reconstituted dried chilies.
Authentic Preparation
The process starts with toasted dried chilies—pacia, guajillo, and ancho—steeped in hot water to develop their flavor. Meanwhile, chuck roast is cubed into small, manageable pieces and browned in batches, forming a flavorful base.
Layering Flavors
Onions, garlic, cumin, and a pinch of cinnamon are sautéed for added aroma. The chili paste made from blended chilies is then sautéed further, creating a rich, smoky flavor profile. Thickened with masa harina (corn flour), the chili gains velvety texture.