Smoky Texas Beer-Braised Chili Delight
Indulge in the rich and robust flavors of our Smoky Texas Beer-Braised Chili Delight, a recipe inspired by the renowned Northern Spy Food Co in New York City. This award-winning chili features a delightful blend of spices, smoky dried peppers, and tender ground chuck, all simmered to perfection in a hearty mixture of strong American ale and robust red wine. The magic really happens when this chili is made a day or two in advance, allowing the flavors to meld beautifully, resulting in a dish that’s a perfect centerpiece for any gathering or a comforting weeknight dinner. Serve it up with your favorite sides, perhaps some homemade cornbread or crusty bread, and enjoy a taste of true Texas-style comfort food.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Dried Aji Panca Peppers
10 (toasted, seeds removed, ground)
Dried Cascabel Peppers
10 (toasted, seeds removed, ground)
Dried Habanero Pepper
1 (toasted, seeds removed, ground)
Ground Chuck
5 lbs (browned)
Onions
2 (diced)
Dried Red Bell Peppers
4 (diced)
Dried Jalapenos
3 (seeds removed, diced)
Beer
2 (16 oz) bottles (strong American ale or porter)
Red Wine
3 cups (robust)
Peeled Italian Tomatoes
2 (28 oz) cans (crushed by hand)
Ground Aleppo Pepper
1 tablespoon (to taste)
Cinnamon
1 teaspoon (ground)
Ground Cumin
1 teaspoon (ground)
Cayenne Pepper
1 teaspoon (more if desired)
Red Chili Pepper Flakes
3 teaspoons (to taste)
Garlic
1 head (roasted)
Pickled Jalapeno Peppers
1 (8 oz) can (diced)
Salt
to taste (ground)
Pepper
to taste (ground)
Scallion
1 bunch (thinly sliced (garnish))
Instructions
1
For the chili powder, preheat the oven to 350°F (175°C). Place the dried Aji Panca and cascabel chilies on a baking sheet and toast them in the oven for about 5-7 minutes until they are fragrant and crunchy. Remove from the oven and let them cool slightly. Once cooled, break them open, remove the seeds, and grind them in a spice grinder to create a fine powder. Set aside.
2
In a large stockpot over medium-high heat, brown 5 pounds of ground chuck until it is well browned. Drain the fat and remove the beef from the pot, setting it aside for later.
3
In the same pot, add the diced onions, diced dried red bell peppers, and diced raw jalapenos along with 1/4 cup of the freshly made chili powder. Sauté the vegetables until they are softened, approximately 5-7 minutes, stirring frequently to avoid burning.
4
Deglaze the pot by pouring in 2 bottles of strong American ale and 3 cups of red wine, scraping up any browned bits from the bottom of the pot. Allow the mixture to come to a simmer and reduce by half, which will take about 10-15 minutes.
5
Once reduced, stir in the crushed peeled Italian tomatoes, along with the ground Aleppo pepper, cinnamon, cumin, cayenne, and red chili pepper flakes. Mix well to combine.
6
Return the browned beef to the pot, stirring to incorporate it into the chili. Allow the chili to simmer for at least one hour on low heat, stirring occasionally.
7
After an hour, add in the roasted garlic (squeeze out of the bulb) and diced pickled jalapeño peppers. Season the chili with salt and pepper to taste. If you prefer a spicier kick, feel free to adjust the amounts of ground Aleppo pepper and cayenne pepper accordingly.
8
Serve the chili hot, garnished with thinly sliced scallions. For an extra touch, serve with cornbread or tortilla chips on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Texas Beer-Braised Chili Delight?
It is a robust chili recipe inspired by Northern Spy Food Co, featuring ground chuck, smoky dried peppers, American ale, and red wine.
How much ground chuck is required for this recipe?
The recipe calls for 5 pounds of ground chuck, which should be browned and drained of fat.
What types of dried peppers are used to make the chili powder?
The recipe uses 10 dried Aji Panca peppers, 10 dried Cascabel peppers, and 1 dried Habanero pepper.
How do I prepare the dried peppers for the chili?
Toast the peppers in a 350 degree Fahrenheit oven for 5 to 7 minutes, remove the seeds, and then grind them in a spice grinder into a fine powder.
What kind of beer should I use?
The recipe recommends using 2 bottles of a strong American ale or a porter.
Can I make this chili in advance?
Yes, it is recommended to make it a day or two in advance to allow the flavors to meld beautifully.
How much red wine is needed for the braising liquid?
You will need 3 cups of a robust red wine.
How long should the beer and wine mixture reduce?
The mixture should simmer and reduce by half, which typically takes about 10 to 15 minutes.
What vegetables are sautéed in the chili base?
The base includes 2 diced onions, 4 diced dried red bell peppers, and 3 diced raw jalapenos.
How do I prepare the garlic for this recipe?
Roast one head of garlic and squeeze the softened cloves out of the bulb before adding them to the chili.
What type of tomatoes are used in the chili?
The recipe uses two 28-ounce cans of peeled Italian tomatoes that should be crushed by hand.
How long should the chili simmer once the beef is added back?
The chili should simmer on low heat for at least one hour, stirring occasionally.
What spices are added along with the tomatoes?
The spice blend includes ground Aleppo pepper, cinnamon, ground cumin, cayenne pepper, and red chili pepper flakes.
Are there pickled ingredients in this chili?
Yes, one 8-ounce can of diced pickled jalapeno peppers is added near the end of the cooking process.
What is the recommended garnish for this dish?
Thinly sliced scallions are recommended as a garnish for the hot chili.
What are the suggested side dishes for this Texas chili?
It is best served with homemade cornbread, crusty bread, or tortilla chips.
Can I adjust the spiciness of the chili?
Yes, you can adjust the heat level by increasing or decreasing the amounts of ground Aleppo pepper and cayenne pepper.
Do I need to remove the seeds from the fresh jalapenos?
The recipe specifies removing the seeds from the 3 dried jalapenos before dicing.
How much cinnamon is used in the recipe?
The recipe uses 1 teaspoon of ground cinnamon.
What is the total number of ingredients in this recipe?
There are 20 ingredients used in this Smoky Texas Beer-Braised Chili Delight.
Is this chili award-winning?
Yes, the description identifies this as an award-winning chili recipe.
How many cans of tomatoes are needed?
You will need two 28-ounce cans of peeled Italian tomatoes.
What temperature do you toast the dried peppers at?
The peppers should be toasted in an oven preheated to 350 degrees Fahrenheit.
When do you add the roasted garlic?
The roasted garlic is added after the chili has simmered for at least one hour.
What is used to deglaze the pot?
The pot is deglazed using 2 bottles of American ale and 3 cups of red wine.
How many onions are used?
The recipe requires 2 diced onions.
What kind of red wine is best?
The recipe recommends a robust red wine.
How much Aleppo pepper is in the recipe?
The recipe calls for 1 tablespoon of ground Aleppo pepper.
What do you do with the beef fat after browning?
The fat should be drained from the pot after browning the ground chuck.
How do you serve the chili?
Serve it hot, garnished with scallions, alongside cornbread or tortilla chips.