A real Texas chili AKA “Bowl o’ Red” has no tomatoes or beans. The two key ingredients are beef and a mix of chilies. This dish has deep beefy flavor that is perfect with the sweet corn crunch of Fritos. The recipe below is made with steak pieces; for a wetter chili substitute it with ground beef. Cut open a bag of Fritos and serve the chili directly on top to transport yourself to the Texas State Fair!
Cook time: 2 hours sous vide
- 3 Dried Guajillo Chilies
- 3 Dried Ancho Chiles
- 1 teaspoon Ground Chipotle Pepper
- 1 ½ teaspoons Ground Cumin Seed
- ½ teaspoon Freshly Ground Black Pepper
- 1 ½ Tablespoons Sea Salt
- 5 Tablespoons Lard or Bacon Fat
- 2 pounds Eye of Round Beef, well trimmed and cut into ¾-inch cubes
- 1/3 cup Finely Chopped Onion
- 3 large Cloves Garlic, minced
- 1 Tablespoon Beef Stock Base (we used Better Than Bouillon Beef Base)
- 2 Tablespoons Masa Harina (corn tortilla flour)
- 1 Tablespoon Firmly Packed Dark Brown Sugar
- 1 ½ Tablespoons Apple Cider Vinegar
- Sour Cream
- Lime Wedges
- 1 large bag of Fritos
- Shredded Cheddar Cheese
- ½ Jalapeño - thinly sliced
- ¼ cup Finely Chopped Onion
- Set up Nomiku water bath and turn temperature to 60°C (140°F).
- In a food processor, add dried chilies, chipotle pepper, cumin, black pepper, and sea salt. Process until a fine powder is created.
- In a large mixing bowl, add cubed steak, chili mixture, lard, chopped onions, garlic, beef base, masa haring, sugar, and vinegar. Mix well. Evenly distribute the chili into a gallon-sized zip bag. Seal using water displacement method and sous vide for 2 hours.
- Remove from water bath and serve in bowls surrounded by Fritos and topped with sour cream, onions, shredded cheese, and jalapeños. Add a lime wedge on the side.