How to Make Texas Chili

Ingredients

• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tbsp granulated garlic
• 1½ lb. (680 g) boneless beef chuck, cut into 1-in. (2.5 cm) cubes
• 4 oz (110 g) thick-sliced, uncured bacon, diced
• ½ cup extra-virgin olive oil or lard
• 1 large yellow onion, diced
• 2 garlic cloves, minced
• 4 cups beef broth
• 1 lb (450 g) fresh pork chorizo
• 1 tsp dried oregano
• 1 tbsp red wine vinegar
• 1½ cups grated cheddar cheese
• 1½ cups sour cream
• 1 cup fresh cilantro, chopped

1. In a medium bowl, combine chili powder, cumin, and granulated garlic. Toss beef cubes in spice mixture. Set aside.
2. Heat a large soup pot over medium-low heat. Add uncured bacon and cook for 5 to 7 minutes, or until bacon is crisp. Remove bacon from the pot and place on a paper towel.
3. Add 3 tablespoons extra-virgin olive oil to residual bacon fat in the pot. Reheat the pot over medium-high heat.
4. When oil is hot, place half of beef cubes into the bottom of the pot. Cook for 1 to 2 minutes, or until browned. Turn beef cubes and brown on all sides. Remove beef from the pot.
5. Reheat the pot and add 3 tablespoons olive oil. Repeat Step 4 with remaining beef.
6. Reheat the pot and add remaining 2 tablespoons olive oil. Add onion and sauté , stirring occasionally, for 3 to 5 minutes. Add remaining spice mixture and cook for 1 minute.
7. Pour broth into the pot and scrape up any browned bits. Add 2 cups water, browned beef, pork chorizo, oregano, and red wine vinegar. Reduce heat to medium-low. Cook for 1 hour, 30 minutes, or until beef is tender.
8. To serve, top bowls of chili with cheddar cheese, sour cream, bacon, and cilantro.