Texas-Style Beef Chili with Beer and Chocolate Recipe | D’Artagnan

Step 1

Recipes Beef

Step 2

Heat a skillet over medium-high flame; add the dried chiles and toast until lightly charred, about 3-5 minutes. Place toasted chiles in a bowl and cover with boiling water, let stand until softened, about 20 minutes; drain. To a blender, add drained chiles, chipotles in adobo, and 1 cup of beef stock. Puree until smooth. Set aside.Heat a large Dutch oven over medium heat. Add the bacon; cook until just crisp then remove with a slotted spoon and reserve. Add a little oil to the rendered bacon fat and heat over medium-high flame. Season short ribs with salt and pepper; sprinkle with flour, gently tossing to coat. Brown the meat on all sides, working in batches as to not crowd the pot. Remove browned meat using tongs or a slotted spoon, set aside.Reduce heat to medium and add the onion and garlic. Sauté until softened, about 4 minutes. Stir in coriander, cumin, cinnamon, and cloves; continue to cook until spices are very fragrant, about 3 minutes. Stir in beer, scraping up any browned bits on the bottom of the pot, cook about 3 minutes more. Add browned meat and reserved bacon back to the pot. Stir in reserved chile puree and the remainder of the beef stock. Cover partially and simmer over low heat until the short ribs are very tender and the sauce is reduced and thickened, about 2½ hours.Ladle 2 cups of the sauce into a bowl and whisk in the masa harina; stir this mixture back into the pot and simmer until the sauce thickens, about 20 minutes. Stir in the chocolate. Taste for seasoning and add salt if needed. Serve with any combination of your favorite chili fixings, like avocado, chopped red onion, sliced jalapeño peppers, shredded cheese, sour cream, tortilla chips, chopped fresh cilantro, etc.