Texas Chili
Published February 11, 2014
Evan Sung for The New York Times
- Total Time
- About 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
1 pound ground bison or ground dark turkey
1 large onion, finely chopped
1 12-ounce bottle of beer
1 14 ½-ounce can diced tomatoes
½ cup strong brewed coffee
1 tablespoon tomato paste
¼ cup brown sugar
1 tablespoon chile sauce
1 tablespoon cocoa powder
Half a serrano or other hot pepper, seeded and finely chopped, or to taste
1 ½ tablespoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
2 15-ounce cans kidney beans
1 15-ounce can cannellini or other white beans
Nutritional analysis per serving (4 to 6 servings)
51 grams carbs; 54 milligrams cholesterol; 431 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 12 grams fiber; 1118 milligrams sodium; 31 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
- Step 2
Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
- Step 3
Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
- Step 4
Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.
Private Notes
Comments
Even as a wary, southwestern neighbor of Texas, I think this is a fine recipe, but I, too, have a quibble with the beans. Mine, however, is not with the mere addition of beans but with the choice of kidney beans. I realize the tough-skinned, grainy kidneys probably were chosen in this recipe for their contrast with the softer, smaller cannellinis, but my preference for any bean in proximity to chili or chile always will be the toothsome, flavorful and inherently noble pinto.
I made this without the chile sauce. All the chile sauces I found in the supermarket seemed to be ketchup with high fructose corn syrup added. I looked for chile sauce recipes, and they were ketchup or tomato paste with Worcestershire sauce, vinegar, and brown sugar. Since two of these are already in the recipe, I simply added about half a tablespoon of Worcestershire sauce and a splash of red wine vinegar. Tasted great to me, and the rest of the family ate it up too.
Like most of the recommendations said, I halved the brown sugar and cocoa portions, but also replaced the cayenne with ancho chili powder and added 2-3 teaspoons of chipotle tabasco and sriracha. It left the chili with more flavor but not much of a kick, though that was the intention since a few of the individuals I was cooking for cannot handle any type of heat.
Across the board reviews said that it was the best chili they've had. Thanks very much for the recipe.
Excellent chili recipe! Tons of complex, rich flavors. I followed it to the T, and wish I had halved the brown sugar. Other than that, this one's a winner.
I've made this for years and the family loves it. I typically make these adjustments: - big glass of red wine instead of beer to accomodate a family member's gluten sensitivity; also a big glass of red wine in the chili - tablespoon of maple syrup instead of brown sugar (also for both me and the chili)
This chili is delicious with a complex flavor and just enough spice. And the instruction to take two sips of beer before adding the rest to the pot? I'm into it!