Cook Off Winning Texas-Style Chili
, Serves 4 to 6
A beefy Texas-style chili with no beans; browned stew meat slow-roasted in a spiced tomato base, with cocoa and miso for depth.
| prepPreheat oven to 315°F / 155°C | ||||
| 1.8 kg cubed beef stew meat | Season, brown in batches 2-4 min/side | Add beef; roast covered 315°F / 155°C, 3 hrs | ||
| 1 tbsp olive or canola oil (for browning) | ||||
| Salt & pepper (for the beef) | ||||
| A little olive or canola oil (for the onions) | Cook onions & spices 5 min | Add miso, chipotle, garlic; 1 min | Add tomatoes, syrup & stock; stir | |
| 2 medium yellow onions, diced | ||||
| 60 g chili powder | ||||
| 1 tbsp cocoa powder | ||||
| 1 tbsp smoked paprika | ||||
| 2 tsp dried oregano | ||||
| 1 tbsp ground cumin | ||||
| Scant 1 tsp cinnamon (or allspice) | ||||
| Salt & pepper (for the spices, light) | ||||
| 2 tbsp white miso paste | ||||
| 2 chipotles in adobo, minced | ||||
| 6 cloves garlic, minced | ||||
| 800 g can crushed tomatoes | ||||
| 1-2 tbsp maple syrup, to taste | ||||
| 950 ml beef stock | ||||
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