Nothing beats a hearty bowl of red as the summer sun gives way to autumn’s chill. This is our take on a Texas style chili made with large chunks of beef chuck rubbed with Barista, espresso infused sea salt. Slowly braised in a rich sauce of broiled tomatoes, onions, garlic and beef broth seasoned with The Deliciouser Oaxaca spice blend.  The heady aroma of hand blended smoked chilies, cinnamon, raw cocoa and spices adds a mild heat and depth of flavor unmatched by your average store-bought chili powder. Buen provecho! 

Braised Beef Chili 

• 3 pounds beef chuck roast, cut into 1-inch cubes

• Barista Espresso Sea Salt & freshly ground pepper 

• 4 Tbsp. lard or grapeseed oil

• 10 Roma tomatoes 

• 2 white onions, peeled and roughly chopped

• 4 large cloves garlic, peeled

• 2 cups beef stock 

• 1 bay leaf

• 3 Tbsp. Oaxaca Spice Blend 

• ½ tsp. Morita Smoked Chili Flakes 

• ⅓ cup dark beer (we like Modelo Negra)

• 2 Tbsp. masa harina, nixtamalized corn flour

• 1Tbsp. apple cider vinegar

Season the beef liberally with Barista Sea Salt and freshly ground black pepper; set aside at room temperature.

Set oven to broil.

Working in a heavy-bottomed skillet (preferably cast iron), broil the tomatoes, onions and garlic until well cooked and speckled with blackened, slightly charred skins, about 10 minutes.

Remove from oven and reduce heat to 300.

Add ½ cup of water to the tomato mixture and season with salt and pepper to taste.

Purée the tomato mixture in a blender briefly to a slightly smooth consistency and set aside.

Place a large Dutch oven over high heat; add the lard, heat until rippling.

Working in two batches, sear the beef until all sides are well browned.

Remove the beef and drain, leaving the remaining oil behind in the pan.

Add the tomato purée to the hot oil and fry the sauce briefly, take care not to burn yourself as the sauce will bubble and splatter.

Add the Oaxaca Spice Blend and Morita Chili Flakes and stir to combine.

Add the beef stock and bay leaf, reduce heat to low and simmer for 10 minutes.

Add the beef back to the pan, cover and place in the oven to braise for three hours.

After three hours the beef should be fork tender and the chili should be ready for final touches.

Make a slurry by mixing the beer with the masa harina, stir into the chili and bring to a simmer, this will add flavor and help thicken the chili, cook for a few minutes.

Add the cider vinegar and adjust seasoning by adding more salt and Morita Chili Flakes to taste.