— from the beanless, meat-forward bowls of Texas, to the Indigenous foodways that anchor the region’s earliest cooking, to the deep influence of Mexican cuisine that shapes my kitchen every day. At the center is the morita chile — my favorite chile for its smoke, heat, and depth.

I use it all over my cuisine because it does more than season; it carries memory and balance. Here, I infuse it into stock and let it simmer whole in the pot, leaving behind a warmth that grounds the dish.

Roasted tomatoes and garlic, a nod to both Mexican salsas and Indigenous fire cooking, give body and sweetness. Cumin, Mexican oregano, and sumac lift the beef with a brightness that keeps the richness alive but not heavy. The result is a chili that honors Texas tradition while acknowledging the layered story of its land — where Indigenous techniques, Mexican flavors, and my own American fusion sensibility meet in one bowl.