ONE-HOUR TEXAS CHILI

One-Hour Texas Chili image

Number Of Ingredients 13

3 dried anchos
1 dried chipotle (or fresh)
1 tablespoons vegetable oil or bacon fat
1 medium yellow onion, quartered
4 garlic, chopped
1 1/2 pounds ground beef chuck, preferably coarsely ground passed through the large holes of a grinder only once
1 dash cayenne
1/2 tablespoon cumin
1/2 teaspoon oregano
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1 teaspoon masa harina
1 tablespoon lime juice

Steps:

In a large heavy skillet, heat the dried ancho and chipotle chiles on medium-high heat about a minute on each side. Turn off the heat, cover the chiles with water and soak them until rehydrated, about 30 minutes.
Meanwhile, in a Dutch oven or other large pot over medium heat, heat 1 tablespoon vegetable oil or bacon fat. Add the onions and sauté until they start to brown, about 10 minutes. Add the garlic and cook for 30 more seconds. Transfer to a blender.
Form the ground beef into balls the size of marbles. Return the Dutch oven to medium heat, add 1 tablespoon vegetable oil or bacon fat and, when it is hot, add the meatballs. Stir occasionally until lightly browned, about 10 minutes, then remove from the heat.
Drain the chiles well, and remove and discard stems and seeds. Add the chiles to the blender. Add the canned chipotles, if using, pequin chiles or cayenne, cumin, oregano, cloves, cinnamon and 1/2 cup water. Blend until smooth. Add to the Dutch oven with the browned meatballs along with 2 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
Adjust salt and pepper to taste. If the chili looks too thin, slowly stir in the masa harina. Add the lime juice, and simmer for 15 minutes more.