Every good Texan knows that true Texas chili does not start with ground beef, and it does not (gasp!) contain beans. Despite being born in Los Angeles, my daddy grew up in Texas and, even after traveling the world for thirty-two years in the Navy, he always identified himself as a Texan. This simple chili is a slow cooker adaptation of his recipe, and the fact that my brother has used it to enter (and win!) chili cook-offs in other states just goes to show that you don’t have to be from the Lone Star State to appreciate a Texas classic. And speaking of winning, adding the spices in stages at the beginning and end of this particular recipe is an old chili cook-off trick that builds layer of flavor.
YIELD: 4 TO 6 SERVINGS
2 ½ lb (1.1 kg) boneless beef chuck roast, trimmed and cut into 1-inch (2.5-cm) cubes
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil, plus more as needed
1 medium yellow onion, finely chopped
6 cloves garlic, minced
3 (14.5-oz [411-g]) cans fire-roasted diced tomatoes, drained
1 to 2 medium jalapeños, minced (seeds and membranes left intact for spicy, removed for mild)
3 tbsp (24 g) chili powder, divided
2 tbsp (24 g) House Seasoning, divided
2 tsp (5 g) ground cumin, divided
2 tsp (2 g) dried Mexican oregano, divided
1 tsp (3 g) ground coriander, divided
1 (12-oz [355-ml]) bottle dark beer (see here for recommendations)
¼ cup (29 g) masa harina (Mexican corn flour) plus ½ cup (120 ml) water
¼ tsp cayenne pepper, plus more to taste, optional
Generously season the beef cubes on all sides with salt and pepper to taste. Heat the oil in a large pot or Dutch oven over medium-high heat until it is shimmering. Working in batches so as not to crowd the pot, add a single layer of beef cubes and cook until they are browned, about 2 to 3 minutes per side. Transfer the browned beef to a large slow cooker.
Add a bit more oil to the pot along with the onion and garlic. Cook, stirring occasionally, for 5 to 7 minutes, until the onion has softened. Transfer the onion and garlic to the slow cooker.
Add the diced tomatoes, jalapeños and 1 ½ tablespoons (12 g) of the chili powder, 1 tablespoon (12 g) of the House Seasoning, 1 teaspoon (2 g) of the cumin, 1 teaspoon (1 g) of the Mexican oregano and ½ teaspoon of the coriander to the slow cooker. Slowly pour in the beer and stir to combine all of the contents of the slow cooker. Cover the slow cooker and cook on low for 7 to 9 hours, or on high for 3 ½ to 4 ½ hours.
In a small bowl, mix the masa with the water until dissolved. Stir the masa mixture into the chili, along with remaining 1 ½ tablespoons (12 g) chili powder, the remaining 1 tablespoon (12 g) House Seasoning, the remaining 1 teaspoon (2 g) cumin, the remaining 1 teaspoon (1 g) Mexican oregano, the remaining ½ teaspoon coriander and the cayenne pepper (if using). Increase the heat to high, cover the slow cooker and cook for 15 to 30 minutes, until the chili is thickened. (If even thicker chili is desired, remove the lid of the slow cooker and continue to cook for 15 to 30 more minutes to allow excess liquid to evaporate.)