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Texas Style






  • 3 Guajillo Chilis (remove seeds and stem)
  • 3 Ancho Chilis (remove seeds and stem)
  • 1 Chili de Arbol (remove seeds and stem)
  • 1 Tbs. Oregano (dried)
  • 1/4 cup Cumin Powder
  • 1 tsp. Coriander Powder
  • 1 Tbs. 44 Farms Salt & Pepper Blend
  • 1 tsp. Kosher Salt
  • 2 Tbs. Oil
  • 1 cup Onion (small diced)
  • 1/4 c Garlic (minced)
  • 4 cups Water or Chicken Stock/Broth
  • 2 lbs. 44 Farms Ground Beef
  • 1 Tbs. Chipotle in Adobo Purée (seeds and stems removed before purée)
  • 3 Tbs. Masa Flour
  • 1/4 cup Apple Cider Vinegar
Serve with:
  • Chopped Cilantro
  • Crispy Tortilla Strips
  • Flour Tortillas
  • Lime Wedges

Texas Style Chili

  • 1
    Place guajillo chilis, ancho chilis and chile de arbol in a bowl and cover with 2 cups hot water. Cover with plastic wrap and let sit for 10 minutes.
  • 2
    Purée in a blender until smooth, set aside.
  • 3
    Heat cast iron pot over medium-high heat and cook ground beef for 10 minutes. Use a spoon to break up any large pieces and stir occasionally to ensure even browning. Drain excess fat and remove beef from pot.
  • 4
    In the same pot add in 2 Tbs. of oil and sauté the onions for 3-4 minutes.
  • 5
    Add garlic, cumin, coriander, dried oregano, salt & pepper blend and kosher salt. Sauté for 3 more minutes.
  • 6
    Add in 4 cups chicken stock or water, chipotle adobo purée, ground beef and masa flour to pot.
  • 7
    Bring to a boil and turn down heat to medium-low and simmer for 1 1/2 hours. Stir occasionally so the bottom does not burn.
  • 8
    Finish chili with apple cider vinegar and season with additional salt if needed.

CHEF'S TIP: This recipe makes a medium spicy chili. You can adjust the chile de arbol and chipotle peppers to make more or less spicy. The chili is best made a day or two ahead of time to allow the flavors to deepen and enhance.

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