Guy Fieri’s Texas Chili | Guy’s Big Bite | Food Network

Guy Fieri’s Texas chili combines tender beef, toasted chiles and spices into a bowl of bold flavor. Finished with Cheddar beer cheese sauce, it’s a hearty crowd-pleasing classic.
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Texas Chili
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 3 hr 30 min
Active: 1 hr 45 min
Yield: 4 to 6 servings

Ingredients

Chili:
2 ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, stemmed, seeded, and diced
2 Fresno chiles, stemmed, seeded, and minced
2 Anaheim peppers, stemmed, seeded, and diced
2 pounds beef chuck roast, cut into 1/2-inch cubes
2 pounds coarse ground beef
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
8 cups low-sodium beef stock
1 (12-ounce) bottle beer, amber preferred
Pinch paprika
3 tablespoons masa harina
Kosher salt and freshly ground black pepper, to taste
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce (recipe follows)
1 cup sour cream
1/4 cup thinly sliced scallions
1/2 cup minced red onion
1 cup broken salted crackers

Beer Cheddar Cheese Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half
1 (12-ounce) bottle beer, amber preferred
2 cups grated sharp Cheddar
1 cup cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Pinch cayenne
5–6 turns fresh ground black pepper

Directions
Chili:
Remove stems and some seeds from ancho, arbol, and guajillo chiles. Tear into large pieces. Toast in a large saute pan over medium-high heat until they start to change color, about 2 minutes. Add 1 cup hot water to cover chiles, turn off heat, cover, and steam 15 minutes. Transfer chiles and liquid to a blender and puree until smooth. Set aside.

In a large Dutch oven over medium-high heat, add olive oil, onions, red bell pepper, Fresno chiles, and Anaheim peppers. Cook until onions are translucent, 6–7 minutes. Remove and set aside.

Season beef chuck and ground beef with salt and pepper. Add to Dutch oven and cook until well browned, 7–8 minutes. Add garlic, cumin, oregano, cayenne, and cinnamon; saute until fragrant, about 2 minutes.

Add sauteed vegetables, beef stock, and chile puree. Stir to combine. Bring to a boil, reduce to a very low simmer, and cook until beef is tender and liquid has reduced, about 2 hours.

Stir in beer and paprika. Add masa harina to thicken sauce, stirring 10–12 minutes over low heat, breaking up beef slightly. Adjust salt and pepper. Cover and keep warm.

Serve chili in bowls, drizzled with Cheddar Beer Cheese Sauce, garnished with sour cream, scallions, red onion, and crackers.

Beer Cheddar Cheese Sauce:
In a medium saucepan over medium heat, melt butter and whisk in flour to make a roux. Cook 3–4 minutes until nutty but light in color.

Pour in beer and half-and-half, whisking to smooth. Add Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne, and black pepper. Cook over low heat, whisking, 7–8 minutes. Remove from heat, cover, and keep warm.

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Guy Fieri’s Texas Chili | Guy’s Big Bite | Food Network