Capital Punishment Chili

This is Texas chili with something to prove, a bold, no-beans bowl of red that’s earned its menacing name. Forget ground beef; this one’s built on chunks and cubes of beef chuck and lean pork for real, meaty heft.

The meat browns in batches, which is key, since crowding the pan steams the meat instead of searing it and you lose that deep, savory crust.

Flavor gets layered in stages. A heap of chili powder and cumin go in early with beer and beef stock, then later comes a spoonful of Mexican mole poblano, which adds a dark, almost chocolatey complexity you won’t quite be able to name.

Masa harina, the corn flour behind tortillas, does the thickening. Dissolved into a paste and stirred in late, it binds the chili and lends a subtle toasted-corn flavor. Long, patient simmering pulls it all together into something fierce and deep.

Pro Tips

• Brown the meat in batches and drain it; crowding steams the meat and costs you flavor.
• Add the masa harina as a smooth paste dissolved in warm water, so it thickens without lumping.
• Build the heat gradually with the hot sauce, tasting as you go, since you can always add more.
• The MSG and suet are old competition-chili touches; feel free to skip the MSG and use oil instead.

Variations

• Use all beef, or swap in venison or brisket for the chuck.
• Stir in a little dark chocolate or cocoa to echo the mole.
• Serve over rice or with cornbread, and offer beans on the side for the bean lovers.