Texas Chili

 

2 ancho chiles

2 dried chiles de arbol

2 dried guajillo chiles

2 tablespoons olive oil

1 large onion, diced

1 large red bell pepper, stemmed, seeded and diced

2 Fresno chiles, stemmed, seeded and minced

2 Anaheim peppers, stemmed, seeded and diced

2 pounds beef chuck roast, cut into 1/2-inch cubes

2 pounds hot Italian sausage, casings removed

4 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

8 cups low-sodium beef stock

One 12-ounce beer

Pinch paprika

3 tablespoons masa harina

Kosher salt and freshly ground black pepper, to taste

1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows

1 cup sour cream

1/4 cup thinly sliced scallions

1/2 cup minced red onion

1 cup broken salted crackers

 

Beer Cheddar Cheese Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup half-and-half

One 12-ounce beer

2 cups grated sharp Cheddar

1 cup cream cheese

2 teaspoons Worcestershire sauce

2 teaspoons kosher salt

1/2 teaspoon dry mustard

1/4 teaspoon paprika

Pinch cayenne

5 to 6 turns fresh ground black pepper

 

Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.

In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.

Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine.

Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours.

Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.

Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.

 

Beer Cheddar Cheese Sauce:

In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.