Where to eat Texas Chili (Chili con Carne, No Beans)

Method

1. Toast dried chiles in a dry pan over medium heat for 30 seconds per side until fragrant; do not burn or they go bitter.
2. Place toasted chiles in a bowl, cover with boiling water, soak 20 minutes until soft. Blend with 200ml of the soaking water until smooth. Press through a sieve to discard skins.
3. Pat beef cubes dry, season heavily with salt. Heat lard in a heavy Dutch oven and brown beef hard in 3 batches, 5 minutes per batch. Set aside.
4. Soften onion in the same pot 8 minutes. Add garlic, cook 1 minute.
5. Add cumin, oregano, and paprika; toast in the fat 90 seconds.
6. Return beef to the pot. Pour in the chile puree and stir to coat completely.
7. Add beer, scrape up the fond, then add stock to barely cover the meat. Bring to a simmer.
8. Cover and cook on the lowest heat for 2.5 to 3 hours, stirring every 30 minutes, until the beef pulls apart with a spoon and the sauce is thick.
9. Slurry masa harina with 4 tbsp cold water and whisk into the chili. Simmer uncovered 10 minutes more.
10. Stir in grated chocolate; this is the Texas secret for depth. Taste, adjust salt.
11. Serve in deep bowls topped with raw onion, cheddar, a lime wedge, and a sleeve of saltines on the side.