The Hirshon Texas Chili Recipe | Yummly
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The Hirshon Texas Chili

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27Ingredients
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Ingredients

US|METRIC
4 SERVINGS
  • 8 ancho peppers (dried)
  • 6 peppers (dried guajillo)
  • 6 pasilla peppers (dried, be careful these aren’t anchos, sometimes they are mislabeled)
  • 3 chipotle peppers in adobo sauce (canned, reserve 2 tbsp. adobo sauce)
  • 5 cloves garlic
  • 3 cloves roasted garlic
  • 1 tablespoon dark brown sugar (packed)
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons Knorr Aromat Seasoning (optional)
  • 1 1/2 cubes chicken bouillon (optional)
  • 1 1/2 teaspoons fajita seasoning mix (Bolner's Fiesta Brand Mesquite-flavored, avialable on Amazon)
  • 3 1/2 pounds boneless beef chuck roast (trimmed and cut into ¼”-size pieces)
  • 2 pounds chuck roast (bison, trimmed and cut into ¼”-size pieces, TFD prefers this, but you can also just use beef chuck)
  • 3 tablespoons bacon fat (or use vegetable oil if you must)
  • 2 cups onions (chopped)
  • 4 teaspoons ground cumin (freshly-)
  • 1 Dove Dark Chocolate (square)
  • 32 ounces reduced sodium beef broth
  • 15 ounces tomato sauce (TFD endorses Texas’s best – Blumetti from Dallas! Order it from: http://www.blumetti.com/zesty.html)
  • 14.5 ounces diced fire roasted tomatoes
  • 12 ounces lager (bock-style, TFD endorses the quintessential Texas beer: Shiner Bock)
  • 1 1/2 teaspoons Mexican oregano (dried, crushed)
  • 2 tablespoons masa harina
  • sour cream
  • fresh cilantro
  • jalapeno peppers
  • shredded cheddar cheese
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