Texas-Style Chili | Emeril Lagasse

This hearty, meaty chile will have you rethinking chili! With its tender chunks of beef in a spicy, smoky sauce you won’t miss the beans which are used in Texas-style chili. And when it comes to serving, a Texas-size wedge of cornbread is a must! TEXAS-STYLE CHILI SERVES 6 1/4 cup rendered bacon fat or vegetable oil 3 boneless sirloin or chuck roast, cut into large cubes 1 large white onion, chopped 3 large jalapeno or serrano peppers, stemmed, seeded and chopped 5 cloves garlic, peeled and crushed 5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped 6 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons Mexican oregano 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 large tomatoes, peeled, seeded, and chopped 1 (12-ounce) bottle, such as Lone Star or Shiner Bock beer 2 ounces tequila 2 canned chipotle chiles in adobo sauce 4 to 5 cups beef stock 1/4 cup to 6 tablespoons masa harina Chopped cilantro leaves, for garnish Finely chopped white onion, for garnish Sour crea