Our Favorite Texas Beef Chili Recipe | Epicurious.com
"This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée. True to Texas tradition, it has no tomatoes and no beans. The heat is customizable to your taste, and don't skip the masa harina: It helps to thicken the chili and imparts a wonderful earthy richness. This chili is best served a day after cooking...."
INGREDIENTS
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4 ounces dried ancho chiles (about 9 chiles)
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2 ounces dried guajillo chiles (about 7 chiles)
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2 ounces dried pasilla chiles (about 10 chiles)
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2 ounces dried chipotle chiles (about 8 chiles)
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8 to 12 dried chiles de árbol
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8 garlic cloves, unpeeled
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1 tablespoon plus 1 3/4 teaspoons kosher salt, divided
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1 3/4 teaspoons freshly ground black pepper, divided
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1 teaspoon honey
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7 tablespoons lard or vegetable oil
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6 pounds boneless beef chuck, trimmed and cut into 1/2-inch cubes
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2 cups finely chopped yellow onion
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1 tablespoon plus 1 teaspoon ground cumin
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4 cups low-sodium beef broth
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2 teaspoons dried oregano
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2 tablespoons masa harina, recommended but optional (see Cooks' Note)
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2 tablespoons dark-brown sugar
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2 tablespoons red-wine vinegar
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1/2 teaspoon cayenne pepper, plus more to taste
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Lime wedges, sour cream, chopped red or white onion, jalapeño, and/or cilantro, for serving
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