Texas-style chili

The Story

When it comes to Texas-style chili, there's no official rulebook—everyone seems to have their own spin. But one thing’s for sure: there’s not a single bean in sight. This chili’s all about hearty, smoky, and downright bold flavors. Perfect for those weekends when you’ve got some time to spare. Whether you're cheering on your favorite football team or, like me, opting for a much-needed Godfather marathon (yes, we’re talking at least the first two movies), this chili’s got your back.

Not only is it a crowd-pleaser, but it’s also future-you’s best friend. Make a big batch, portion it out, and boom—instant dinner on a busy weeknight. Or, go all out and invite your friends over for a proper chili feast. Trust me, either way, you’re winning. Just don’t tell anyone if you sneak a spoonful (or three) before it's done simmering. I won’t if you won’t!

Difficulty: 2 on a scale of 1-5

Active time to prepare: 50 minutes

Total time to prepare: 4/5 hours and 50 minutes (includes inactive simmering time)

Serves: 8 - 10

The Ingredients

For the texas-style chili:

1.5 pounds/681 g short ribs cut into 1-inch cubes

1.5 pounds/681 g pork shoulder cut into 1-inch cubes

Kosher salt

1/4 cup/54 g light-colored oil (i.e., sunflower, vegetable, etc.)

4 dried ancho chilis, deseeded and deveined, and torn into pieces

6 dried guajillo chilis, deseeded and deveined, and torn into pieces 

6 dried morita chilis, deseeded and deveined, and torn into pieces

2 onions finely minced

6 garlic cloves finely minced

3 tablespoons tomato paste

5 Roma tomatoes, roughly chopped

2 Tbsp./12 g ground cumin

2 Tbsp./12 g ground coriander

1 Tbsp./6 g ground cinnamon 

For the cilantro and lime sour cream:

½ bunch scallions

½ bunch cilantro

Juice of ½ of lime

1  cup/243 g of sour cream

For the assembly:

Any combination of the following ingredients: lime wedge, finely diced onion, pickled red onion, sliced scallions, finely diced tomatoes, finely diced sweet peppers, diced avocado, pickled or fresh jalapeños, fresh cilantro, shredded cheese (cheddar, Monterey jack, etc.), tortilla chips, corn/flour tortillas.

The Recipe

For the texas-style chili:

1. Aggressively season the meat on all sides.

2. Heat the oil in a large Dutch Oven over medium-high heat.

3. Cook the meat in batches, leaving enough space between the pieces, until browned on all sides. Repeat until all of the meat is browned. Set aside.

4. In a medium sauce, pot add the chilis and cover with water. Place over medium heat. Bring to a boil, lower the heat, and simmer until the chilis have softened (10 - 15 minutes). Set aside.

5. In the Dutch Oven where you cooked the meat, lower the heat to medium, and add the onions. Sautee until lightly browned (7 - 8 minutes).

6. Add the garlic and continue to saute until fragrant (5 minutes approx.).

7. Add the tomato paste and cook until it turns a deeper brick-red color (4 minutes approx.).

8. Add the tomatoes and cook until the liquid evaporates, and the oil starts to separate from the mixture (5 - 6 minutes).

9. Add the cumin, coriander, and cinnamon and cook another 2 minutes or so until fragrant.

10. Remove the mixture from the Dutch Oven, along with the chili and water, and place in a blender. Process until smooth.

11. Add the flavor base back into the Dutch Oven. Add the meat.

    **NOTE: There should be enough liquid to cover the meat plus one inch. If you don’t have enough liquid, supplement with water.

12. Bring the mixture to a simmer and place over a low heat.

13. Cook until the meat is very tender (4 - 5 hours).

For the cilantro and lime sour cream:

1. Place the scallions, cilantro, lime juice, and sour cream in a blender.

   **NOTE: Feel free to add other ingredients here like pickled or fresh jalapeño. And if you’re looking for something a little different, you can always try my recipe for cucumber dill yogurt with ranch vibes instead.

2. Process until smooth and store in the refrigerator.

For the assembly:

1. Spoon chili into a bowl of your choosing.

2. Top with any ingredients you like. Serve with tortillas or chips (like Mission tortillas or chips from La Reina de la Tortilla in Barcelona) or with rice to sop up all the sauce!

DO AHEAD: You can make the flavor base minus the meat dripping 1 day in advance. Add any leftover oil and meat juices to the blender before processing.

LEFTOVERS: Cooked chili will keep for 5 - 6 days in the refrigerator. Individually portioned servings will keep in the freezer for 4 - 6 months.