This authentic “Puppy’s Breath” chili is a legendary Texas dish known for its intense heat and deep, complex flavor profile. Unlike standard chili con carne, this recipe relies on a blend of dried New Mexico and California chilies, which are rehydrated and pureed to create a rich, velvety base. The meat, typically tri-tip or sirloin, is slow-cooked until tender, absorbing the smoky notes of cumin, oregano, and various chili powders. It is a hearty, protein-packed meal perfect for cold evenings or spicy food enthusiasts. Serve with crusty bread to soak up the sauce, and be prepared for the lingering warmth that gives it its name!
Puppy’S Breath Chili
Description
This authentic "Puppy's Breath" chili is a legendary Texas dish known for its intense heat and deep, complex flavor profile. Unlike standard chili con carne, this recipe relies on a blend of dried New Mexico and California chilies, which are rehydrated and pureed to create a rich, velvety base. The meat, typically tri-tip or sirloin, is slow-cooked until tender, absorbing the smoky notes of cumin, oregano, and various chili powders. It is a hearty, protein-packed meal perfect for cold evenings or spicy food enthusiasts. Serve with crusty bread to soak up the sauce, and be prepared for the lingering warmth that gives it its name!Ingredients
Directions
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Cut the tri-tip or sirloin into bite-sized cubes and pat dry with paper towels.
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Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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Brown the beef in batches, ensuring all sides are seared. Do not overcrowd the pot. Remove beef and set aside.
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Reduce heat to medium. Add chopped onion to the same pot and saut&# 195;© until softened and translucent, about 5 minutes.
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Return the browned meat to the pot. Add enough beef broth to just cover the meat.
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Bring the mixture to a boil, then reduce heat to a simmer. Skim off any foam or impurities that rise to the top.
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Add 1 tablespoon of ground cumin, dried oregano, and half of the minced garlic. Stir well.
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Add 1.5 tablespoons Gebhardt chili powder, 2 teaspoons New Mexico chili powder, and 3 tablespoons California chili powder. Stir to combine.
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Simmer covered for 10 minutes to allow flavors to meld.
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While the chili simmers, soak New Mexico and California chilies in hot water for 25 minutes until soft.
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Wearing rubber gloves, drain the chilies. Remove stems and seeds, then scrape the pulp from the skins.
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Puree the chili pulp with a blender or food processor until smooth.
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Add the pureed chili pulp and tomato sauce to the pot. Stir in the remaining minced garlic.
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Add chicken broth and any reserved beef broth to reach your desired consistency. The chili should be thick but pourable.
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Bring to a gentle simmer. Cook uncovered, stirring occasionally, for 1 hour.
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Add the remaining 1.5 tablespoons Gebhardt chili powder and 2.5 tablespoons ground cumin. Stir thoroughly.
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Reduce heat to low-medium. Simmer for an additional 25 minutes, stirring frequently to prevent sticking.
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Increase heat slightly to a light boil. Add Tabasco sauce, brown sugar, lime juice, and MSG (if using).
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Taste and season generously with salt. Adjust heat with more Tabasco if desired.
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Simmer for another 5-10 minutes to let the final flavors blend. Serve hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 691.2kcal
- % Daily Value *
- Total Fat 23.8g37%
- Saturated Fat 9.9g50%
- Cholesterol 252.0mg84%
- Sodium 194.1mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 98.7g198%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
