GMA Recipe: Texas Chili

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Texas Chili
From chef Dean Fearing at The Mansion on Turtle Creek, Dallas, Texas
1996

Ingredients

4 pasilla chilies, seeded

2 ancho chilies, seeded

1 chili de Arbol, seeded

1 1/2 cups chicken stock

2 corn torillas, quartered

6 tablespoons corn oil

1 1/2 pound venison stew meat, cut into 1/2 inch cubes

1 large yellow onion, peeled and minced

4 cloves garlic, peeled and minced

2 tablespoons ground cumin

1 1/2 cups dark beer

4 cups chicken stock

1 cinnamon stick

8 sprigs fresh cilantro tied in a bundle

Fresh lime juice to taste

Salt to taste

Ground black pepper to taste

Directions

Combine chilies and 1 1/2 cups chicken stock in a medium saucepan over high heat.

Bring to a boil, then lower heat and simmer for 10 minutes, stirring twice or until chilies are soft. Cool slightly. Pour into a blender. Add tortillas and puree until smooth. Chili mixture should be quite thick, with just enough liquid to puree. You may need to add a bit of additional stock.

Heat oil in a large saute pan over medium high heat. When oil smokes, add venison cubes and cook, stirring frequently, for 5 minutes or until just brown. Remove meat with a slotted spoon and set aside.

While oil is still hot sitr in onion and cook for 5 minutes or until well browned. When brown, add garlic and cumin and cook for 1 minute. Add chili puree and fry for about 7 minutes or until thick and very dark, stirring often to keep from scorching.

When thick, add meat, beer, and 4 cups chicken stock, stirring well. Lower heat and simmer, uncovered, for 1 hour or until very thick and reduced by half. Remove from heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove cinnamon and cilantro and stir in lime juice. Season with salt and pepper.

Chef: Dean Fearing (c) 1995