Name: Our Favorite Texas Beef Chili
Cook time: 1 Hour 15 Minutes
Total time: 4 Hours 15 Minutes
Yield: 6–8 servings
Ingredients: 4 ounces dried ancho chiles (about 9 chiles); 2 ounces dried guajillo chiles (about 7 chiles); 2 ounces dried pasilla chiles (about 10 chiles); 2 ounces dried chipotle chiles (about 8 chiles); 8 to 12 dried chiles de árbol; 8 garlic cloves, unpeeled; 1 tablespoon plus 1 3/4 teaspoons kosher salt, divided; 1 3/4 teaspoons freshly ground black pepper, divided; 1 teaspoon honey; 7 tablespoons lard or vegetable oil; 6 pounds boneless beef chuck, trimmed and cut into 1/2-inch cubes; 2 cups finely chopped yellow onion; 1 tablespoon plus 1 teaspoon ground cumin; 4 cups low-sodium beef broth; 2 teaspoons dried oregano; 2 tablespoons masa harina, recommended but optional (see Cooks' Note); 2 tablespoons dark-brown sugar; 2 tablespoons red-wine vinegar; 1/2 teaspoon cayenne pepper, plus more to taste; Lime wedges, sour cream, chopped red or white onion, jalapeño, and/or cilantro, for serving

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Our Favorite Texas Beef ChiliPhoto by Charles Masters, Food styling by Sue Li

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.

Cooks' Note

Masa harina is a ground corn flour used for making corn tortillas, tamales, arepas, and other Latin American dishes. Find it in the Latin or international-foods section of the supermarket.

Recipe notes

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