Oven-Braised Texas-Style Chili
Ali Clarke and Santos Loo
January 31, 2023
Texas chili is known for its braised pieces of beef in a thick sauce made from dried chiles. The recipe was originally made to intentionally not require any fresh produce, so it’s a great way to use up some pantry staples. Because of this you will find that some Texas chili recipes will include tomatoes and some will not. We like using a small amount of tomato paste to add a rich flavor to the beef as it caramelizes in the oven.
With the Anova Precision Oven you can do everything from searing the meat and toasting the chiles to braising the meat! Using the convection fan and a moderate oven temperature means this chili cooks more quickly than stovetop methods, and the even heat in the oven helps prevent scorching. While this chili is delicious on its own, you can add any of your favorite toppings, such as sliced jalapeños, cilantro, shredded cheese, and/or sour cream.
Notes: Using a variety of dried chiles gives this chili a very rich, deep, and complex flavor but you can also substitute other dried chiles, such as anchos for pasilla negros or you can use two varieties instead of three. Just keep the total quantity of chiles the same.
If you can only find low-sodium beef broth instead of unsalted, season the beef with about half of the amount of salt in step 3.
This recipe uses Diamond Crystal kosher salt.
Serves
4
Prep Time
00:30
Cook Time
02:20
0
53
Ingredients
For the Spice Blend
1.5 Tbsp
ground cumin
1.5 Tbsp
Mexican oregano or dried oregano
1.5 Tbsp
kosher salt
1 Tbsp
paprika
1 Tbsp
light brown sugar
2 tsp
onion powder
2 tsp
garlic powder
1 tsp
freshly ground black pepper
1 tsp
ground allspice
½ tsp
ground cinnamon
For the Chili
2.5 lb
beef chuck, cut into 1-inch pieces
1 Tbsp
kosher salt, plus more to taste
1 tsp
freshly ground black pepper
2 Tbsp
tomato paste
2 Tbsp
canola or vegetable oil
3
guajillo chiles, stem and seeds removed and rinsed
3
New Mexican chiles, stem and seeds removed and rinsed
3
pasilla negro or ancho chiles, stem and seeds removed and rinsed
1 medium
white onion, cut into 8 wedges, leaving the root intact
1 head
garlic (10 to 12 cloves), peeled and left whole
1 cup (8 fl oz)
lager beer
2.5 cups (20 fl oz)
unsalted beef broth
1.5 Tbsp
all-purpose flour
1 Tbsp
unsalted butter, at room temperature
1 tsp
apple cider vinegar, plus more to taste
Light brown sugar, to taste
Optional toppings such as sliced jalapeños, cilantro, shredded cheese, and/or sour cream
Steps
1. Make the Spice Blend
Evenly combine all the ingredients in a small bowl and set aside. This can be made up to 1 month in advance and held in an airtight container at room temperature.
2. Preheat the Oven
Rack
Place one oven rack in position 4 and one in position 1.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear, Top
3. Prepare the Meat
In a large bowl, toss together the beef chuck pieces with the salt and pepper until evenly seasoned on all sides. Add in the tomato paste and oil and toss again until the meat is evenly coated. Add the meat to a sheet pan in one even layer and set aside.
4. Prepare the Aromatics
Using kitchen shears, cut the rinsed chiles into approximately 2-inch pieces. Add the chiles to one half of a second sheet pan and the onion wedges and garlic cloves to the other.
5. Sear the Meat and Aromatics
Rack
Place the meat on the top shelf and the chiles and aromatics on the bottom shelf of the preheated oven. Roast for 20 minutes or until the meat is caramelized and beginning to char in spots and the chiles are toasted and the onion and garlic are browned and tender.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear, Top
00:20 Timer
6. Adjust the Oven Temperature
Rack
Remove the top oven rack, leaving the rack in position 1.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear, Top
7. Blend the Chiles
Add the toasted chiles, roasted onion, roasted garlic, and beer to a blender. Blend on high speed until smooth.
8. Assemble the Chili
Rack
To a heatproof pot or 5- to 7.5-quart Dutch oven (approximately 10 inches wide and 4 inches deep), add the seared meat along with any juices left in the pan, the blended chile mixture, dry spice blend, and beef broth. Stir to combine and cover with a lid. Place in the preheated oven for 1 hour, until the sauce is thickened slightly. Remove from the oven.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear, Top
01:00 Timer
9. Make the Thickener
Add the flour and butter to a small bowl and use your fingers or a fork to mash the two together until a paste forms and all the raw flour is absorbed by the butter.
10. Add the Butter Thickener
Rack
Break the butter and flour mixture into small pea-size pieces. Remove the lid and sprinkle the butter mixture over the top of the chili. Stir into the sauce until it is melted and evenly combined with the sauce.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear, Top
11. Continue Braising
Rack
Cover again and braise in the oven for another 45 minutes to 1 hour, or until the sauce thickens so it coats the back of a spoon and the meat is fork tender but still holds its shape. Remove from the oven.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear, Top
00:45 Timer
12. Adjust Seasoning and Rest
Stir in the apple cider vinegar and additional salt to taste, scraping off any fond from the sides of pot into the chili. Taste again and add in more vinegar and light brown sugar to taste. Let the chili rest for about 10 minutes.
13. Serve
Divide the chili between four bowls and add any toppings you desire. Serve.
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