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Texas Red Chili

Serves 6

Cuisine: American

Category: Soups & Stews, Old-School Classics

This Texas red chili recipe is anchored by peppers and beef, no beans allowed. Masa harina is your new secret weapon for thickening this Southwest style.

Prep Time

30 mins

Other Time

30 mins

Cook Time

3 hrs 45 mins

Total Time

4 hrs 45 mins

Ingredients:

2 pounds Certified Angus Beef^® chuck roast, trimmed of excess fat, cut to 1-1 ½ inch cubes
2 dried ancho peppers, stems and seeds removed
4 dried guajillo peppers, stems and seeds removed
2 tablespoons kosher salt, divided
1 teaspoon black pepper
1 tablespoon light olive oil, divided
2 medium onions, diced
4 cloves garlic, minced
1 tablespoon cumin powder
2 teaspoons dried oregano
1 tablespoon brown sugar
2 tablespoons corn masa flour
1 can (15-ounce) diced tomatoes
3 cups low-sodium beef stock
2 limes, juiced
Sour cream (optional garnish)

Instructions:

Bring one quart of water to a boil in a small saucepan. In a large Dutch oven over medium-low heat, toast peppers until they become fragrant, about 4 minutes. Transfer toasted peppers to saucepan, submerging in the boiling water; remove pan from heat, cover and steep 30 minutes.
Season beef cubes evenly with 1-tablespoon salt and pepper. Increase heat of Dutch oven to medium high, add 2-tablespoons olive oil and working in two batches, sear beef 2 minutes until nicely browned. Flip, sear a second side. Transfer seared beef to a clean plate, set aside.
Lower Dutch oven heat to medium-low, add remaining oil and sauté onion until translucent, stirring to loosen browned bits from bottom of pan, 2 minutes. Stir in garlic and sauté 2 more minutes. Stir in cumin, oregano, brown sugar and masa flour. Cook 1 minute, turn off heat while preparing peppers.
Place peppers and 1 cup of their soaking liquid into a blender, puree until smooth. Add additional water until a pourable consistency. Pour into Dutch oven with onion mixture. Stir in diced tomatoes, beef stock and seared beef. Cover, simmer on low heat 3 hours. Remove lid, simmer vigorously an additional 30 minutes, stirring occasionally.
Stir in lime juice and remaining 1-tablespoon salt. Serve with a dollop of sour cream.