Texas Red Chili   recipe provided by the Certified Angus Beef® brand.

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Texas Red Chili

Serves 6
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.
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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in lime juice and remaining 1-tablespoon salt. Serve with a dollop of sour cream.

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