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Flat Fork Farm’s Texas Style Beef Chili

Flat Fork Farm’s Texas Style Beef Chili
Being a fourth generation Texan at Flat Fork, this is how my mother taught me to make chili, and man was it good. Her rule was no beans or tomatoes in the chili. God forbid! You’d be out of the will! Despite the hard and fast rule, Mom always seemed to have a big pot of pinto beans on the stove and cornbread in a cast iron skillet in the oven. Her chili garnishes were the best ever.


So I’ve carried on the tradition, but of course, I had to put my own love spin on it…

The secret to this chili is in the chili paste. OMG, the depth of flavor that comes from the different dried chilies will make you groan with delight.

Now the cut of beef my mother used was Black Angus sirloin strip, and it was a MUST in her eyes, but I have made it with a good cut of Angus chuck roast. My love spin is toasting whole dried spices then grinding them for ultimate freshness. The aroma is like incredible and really adds to the end product.

Another twist I use a great spice called chocolate chili which gives a rich smell and taste to the final dish. And finally, of course a few shots of tequila (one for me, two for the chili) and a bottle of dark Mexican beer. This Texas chili tastes even better the next day so enjoy dinner tonight and lunch tomorrow, or make ahead for a comforting family meal!

Chili Paste

Prep Time:
45 minutes
Cook Time:
2 hours
Total Time:
2 hours 45 minutes



Chili Paste

Chef Gerrie's Notes

* Gloves: You need to have latex or surgical gloves on when you work with chilies and you should avoid getting the oil from the chilis in your eyes. Respect the chilis and your eyes!

* Whole dried chilies: If you can’t find all of these chili varieties, just get all 6 in one variety. These chilies are not so hot, but they are full of sweet, smoky, earthy flavors.

* Chipotle chilies in adobo sauce: Reserve 2 T of the adobo sauce from the can of chipotle chilies. * If you’re short on time, feel free to make this chili paste ahead of time.


  • Pop off the stems and empty as many seeds as you can from each of the chilies, while wearing gloves (this is VERY important). Don’t worry if you can’t get a lot of them out.
  • Put the dried chilies in your sauce pot and cover with water. Bring to a boil then simmer for 15-20 minutes, or until chilies are soft and water is dark reddish brown color.
  • Remove 2 chipotle chilies from the can and deseed them. Set aside 2 T of adobo sauce from the can.
  • Strain the dried chilies over your medium to large container to catch the chili water. You will later add it to the chili as an additional liquid and use in the next step…
  • Blend the softened dried chilies, canned chipotle chilies, and their sauce with a little of the chili water – just enough to make a paste – in the blender. Reserve the remaining chili water.
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