m. c. de marco: To invent new life and new civilizations...

The New Kitchen Cookbook

Texas Chili

I cut Lisa Fein’s Seven Chili recipe roughly in half for my hunk of meat, and reduced the chili count to 5. I also omitted the coffee per one of the comments.




  1. Stem and seed chiles.
  2. Toast all but the piquins in a dry saute pan for about 10 seconds per side (to puff).
  3. Add water to cover and bring to a boil.
  4. Soak 1/2 hour.
  5. Meanwhile, in a heavy pot, brown the beef in the oil.
  6. Remove beef and cook onions until translucent.
  7. Add garlic briefly, then return beef to pot.
  8. Add remaining non-chile ingredients except masa harina, and bring to a boil.
  9. Puree all the chiles in the 1/2 c. water.
  10. Add puree to pot.
  11. Once it’s boiling, reduce heat and simmer uncovered for 3–4 hours.
  12. Scoop out some broth to combine with masa harina, then add back.
  13. Simmer 1/2 hour longer.


I added some spare chiles for a second recipe, as noted. Tortilla chips are supposed to be a good substitute for masa harina, but I ended up skipping that step altogether.