Guy's Texas Chili

By lorik

Ingredients

• Lime Crema:
• 2 2 2 dried chile de arbol peppers
• 2 2 2 dried ancho chile peppers
• 2 2 2 dried guajillo chile peppers
• 2 2 2 tablespoons extra-virgin olive oil
• 1 1 1 medium sweet onion, diced
• 4 4 4 cloves garlic, minced
• 1 1 1 red bell pepper, seeded and diced
• 1 1 1 Fresno chile pepper, seeded and minced
• 2 2 2 Anaheim chile peppers, seeded and diced
• 1 1/2 1 1/2 1/2-inch pounds beef chuck roast, cut into 1/2-inch cubes
• 1 1/2 1 1/2 1/2 pounds ground beef (80% lean)
• 2 2 2 tablespoons all-purpose flour
• 3 3 3 tablespoons chili powder
• 2 2 2 tablespoons ground cumin
• 1/2 1/2 1/2 teaspoon freshly ground black pepper
• Pinch Pinch of cayenne pepper
• 1 1 12 12 -ounce bottle Mexican beer
• 1 1/2 1 1/2 1/2 quarts low-sodium beef stock
• 1 1 1 tablespoon kosher salt
• 1/4 1/4 1/4 cup chopped cilantro
• 1 1 1 cup sour cream
• 1/4 1/4 1/4 cup heavy cream
• 1 zest and juice of 1 lime
• 1 1 1 teaspoon kosher salt
• Directions:
• to 2 small mixing bowl, combine all of the ingredients and whisk until well blended and creamy. Use at once or cover and refrigerate for up to 2 days
• Shoestring Potatoes:
• Canola oil, for frying
• 2 2 2 russet potatoes
• 1 1 1 teaspoon kosher salt
• 4 5 4 5 4 or 5 turns freshly ground black pepper
• Directions:
• to 2 to 350 a deep cast-iron skillet to a depth of 2 inches. Heat over high heat to 350 degrees F. Line a plate with paper towels.
• and crispy. Pat dry on paper towels.
• 2 to 3 to the potatoes in the oil until golden brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, transfer the straws to the paper towel-lined plate. Season with salt and pepper immediately and serve.

Details

Servings 8
Preparation time 30mins
Cooking time 180mins
Adapted from foodnetwork.com

Preparation

Step 1

Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.

In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.

Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.

Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.