TEXAS CHILI 🍲🍲🍲

Fork-tender chunks of beef shoulder are slow-cooked with piquant ground chorizo in this meaty Texas-style chili.
Prep Time: 20 mins | Cook Time: 2 hrs | Yield: 12 cups | Serving Size: 11⁄2 cups |
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Ingredients
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2 TB. chili powder
2 tsp. ground cumin
1 TB. granulated garlic
11⁄2 lb. (680g) boneless beef chuck, cut into 1-in. (2.5cm) cubes
4 oz. (110g) thick-sliced, uncured bacon, diced
1⁄2 cup extra-virgin olive oil or lard
1 large yellow onion, diced
2 garlic cloves, minced
4 cups beef broth
1 lb. (450g) fresh pork chorizo
1 tsp. dried oregano
1 TB. red wine vinegar
11⁄2 cups grated cheddar cheese
11⁄2 cups sour cream
1 cup fresh cilantro, chopped
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Instructions
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1
In a medium bowl, combine chili powder, cumin, and granulated garlic. Toss beef cubes in spice mixture. Set aside.
2
Heat a large soup pot over medium-low heat. Add uncured bacon and cook for 5 to 7 minutes, or until bacon is crisp. Remove bacon from the pot and place on a paper towel.
3
Add 3 tablespoons extra-virgin olive oil to residual bacon fat in the pot. Reheat the pot over medium-high heat.
4
When oil is hot, place half of beef cubes into the bottom of the pot. Cook for 1 to 2 minutes, or until browned. Turn beef cubes and brown on all sides. Remove beef from the pot.
5
Add 10 scallions, bonito flakes, garlic, ginger root, and sea salt. Reduce heat to medium-low and simmer, uncovered, for 3 hours, or until spare ribs fall off the bone.
6
Strain broth. Remove large pieces of pork and chop. Return pork to the pot.
7
Return broth to the pot and place over medium heat. Add shiitake mushrooms, tamari, and rice wine vinegar and cook for 8 to 10 minutes, or until mushrooms are tender.
8
Meanwhile, heat a small skillet over medium heat. When the skillet is hot, add remaining 2 tablespoons sesame oil. Place thick-sliced bacon in hot oil and cook until browned and crisp, about 3 to 5 minutes per side. Remove bacon and reserve oil.
9
Rinse kelp noodles under cool water. Add noodles to hot broth and cook for 2 to 3 minutes, or until softened.
10
Ladle soup and noodles into 4 bowls. Top each bowl with 1 nori sheet, 2 scallions, toasted sesame seeds, 1 hard-cooked egg half, and bacon. Drizzle with remaining oil from the bacon pan and serve.
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Nutrition per Serving
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Fat 72%
Protein 24%
Net Carb 4%
Ratio 1.1:1
Calories 1,078
Fat 86g
Protein 65g
Total Carbohydrate 16g
Dietary Fiber 5g
Net Carbohydrate 11g