Name: True Texas Chili
Yield: Serves 4
Ingredients: 2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles); 1½ teaspoons ground cumin seed; ½ teaspoon freshly ground black pepper; Kosher salt; 5 tablespoons lard, vegetable oil, or rendered beef suet; 2½ pounds boneless beef chuck, well trimmed and cut into ¾-inch cubes (to yield 2 pounds after trimming); ⅓ cup finely chopped onion; 3 large cloves garlic, minced; 2 cups beef stock , or canned low-sodium beef broth, plus more as needed; 2¼ cups water, plus more as needed; 2 tablespoons masa harina (corn tortilla flour); 1 tablespoon firmly packed dark brown sugar, plus more as needed; 1½ tablespoons distilled white vinegar, plus more as needed; Sour cream; Lime wedges

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True Texas ChiliLucy Schaeffer

This Texas classic doesn't include beans or tomatoes, only beef, homemade chile paste, and a few flavorings. It's what Texans call a "Bowl o' Red" and tastes intensely of its two main ingredients. Take care to cook the chili at the barest possible simmer to avoid evaporating the sauce before the beef is tender. Whatever combination of dried chiles you use, make sure they're as fresh as possible by buying from a store with good turnover. Dried chiles should be pliable (but not damp) and without signs of mold.

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