Proper Texas Chili

Generously season the beef chuck pieces with salt and pepper. In a large Dutch oven over medium-high heat with a glug of neutral oil, sear the beef in small batches until each side is deeply browned. Don’t crowd the pan—you want a crust, not a steam bath. Remove the chuck and set aside.

In the same pot, drop in the ground beef. Let it cook in the rendered chuck fat until browned and crumbly. Remove and set aside with the chuck.

Add the onion, bell pepper, and green chili to the same pot. If it’s looking dry, add a drizzle of neutral oil. Cook over medium heat until the veggies soften and pick up all that beefy goodness from the bottom of the pan. Season with a pinch of kosher salt and pepper.

Stir in the garlic and cook just until fragrant, about 30 seconds. Then add the ancho chili powder, stirring so it coats everything. Let it bloom for a minute to wake up all those smoky, earthy flavors.

Sprinkle in the masa harina and stir—it’ll thicken things up later and give the chili a deep, rich body. Pour in the crushed tomatoes, chicken stock, and water. Stir to combine, scraping the bottom of the pot clean.

Bring to a low simmer, then toss in the guajillo chilis and Mexican oregano. Return the chuck and ground beef to the pot, stir, and reduce the heat to low.