Carter Rochelle’s Texas Chili

• 6 oz. beef suet, coarsely chopped
• 3 lb. trimmed beef chuck, cut into ½-in. pieces
• 6 tbsp. chili powder
• 4 large garlic cloves, peeled and minced

Kosher salt and freshly ground black pepper

• 1 cup masa harina
• 4 cups beef stock or low-sodium beef broth, warm
• 3 tbsp. white vinegar

Cayenne pepper

Chopped cilantro, for garnish

Tabasco, for serving

Thinly sliced scallions, for garnish

Tabasco, for serving

Saltines, for serving

Sour cream, for serving

1. In a large Dutch oven set over medium-high heat, melt the suet, stirring frequently, 8–9 minutes. Use a slotted spoon to discard any solids. Working in batches if necessary, add the chuck and cook, stirring occasionally, until browned all over, 8–10 minutes. Turn the heat to medium and stir in the chili powder, garlic, and salt and black pepper to taste. Add the masa harina and stir to coat, then gradually pour in the broth, vinegar, and 4 cups of water. Turn the heat to medium-low and cook, partially covered and stirring occasionally, until the meat begins to fall apart, about 4 hours, adding water as needed to prevent sticking. Season with additional salt, black pepper, and cayenne to taste.
2. To serve, ladle the chili into bowls and garnish with the cilantro and scallions. Accompany with Tabasco, saltines, and sour cream.