Texas Bowl O’Red

Name: Texas Bowl O’Red
Yield: makes 2 servings
Ingredients: 3 dried ancho chiles; 2 cups dark beer, beef stock, or water, plus more as needed; 1 tablespoon vegetable oil; 1 pound beef stew meat or chuck roast (trimmed of excess fat), cut into 1/2-inch pieces (not ground); Kosher or sea salt; Freshly ground black pepper; 2 cloves garlic, finely chopped; 2 large shallot lobes, finely chopped; 2 tablespoons dried oregano (preferably Mexican); 1 tablespoon ground cumin; 1 teaspoon pimenton (smoked Spanish paprika); Ground cayenne pepper (optional); 1 to 2 ounces Cheddar cheese, grated; Saltine crackers

December 14, 2011

My brother Michael once told me the two questions I should ask anyone who claims to make real (i.e., Texasstyle) chili. Question one: What kind of beans do you put in it? Question two: What kind of tomatoes do you use? Both are trick questions, of course, because the answer to both is none. There are no beans and no tomatoes in real Texas chili. The full name is “chili con carne,” and that’s what it means: chile peppers with meat, and very little else. When done right, it’s a beautiful thing. With only one kind of chile and at least 6 hours of simmering, it’s got the round flavors and slow-burning heat that define a “bowl o’ red.” If you want something hotter, add up to 1 teaspoon of cayenne pepper, or to taste. I usually make at least two servings, because after eating the first one (with saltines, grated Cheddar cheese, chopped onions, and, okay, even pinto beans as long as they’re on the side), I love the second serving on a hot dog or burger, or as part of enchiladas (page 64).

Cooks' Note

This recipe doubles easily, if you’d like more of a payoff for your time. You can also make this in a small slow cooker. Cook on Low for 6 to 8 hours, then uncover, turn to High, and cook for another hour to thicken the chili.

Recipe notes