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Texas Chili Recipe

Smoky Texas Red Chili Recipe

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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 2½ lbs beef chuck, cut into 1-inch pieces
  • 4 dried ancho chiles
  • 4 dried guajillo chiles
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • ½ tsp cayenne pepper
  • 1½ tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 2 cups beef broth (or dark beer)
  • 2 tbsp masa harina
  • Optional garnishes: diced white onion, sliced jalapeños, shredded cheddar, sour cream, fresh cilantro

Method
 

  1. Toast the chiles: Remove stems and seeds from anchos and guajillos. Heat a dry skillet over medium heat, toast chiles for 30 seconds per side until fragrant. Tear into pieces, cover with hot water, and soak 20 minutes.
  2. Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 3-4 minutes per side, transferring to a plate.
  3. Reduce heat to medium, add onion and cook 5 minutes until softened. Add garlic, cumin, oregano, and cayenne; cook 1 minute.
  4. Drain chiles and blend with 1 cup broth until smooth. Pour chile paste into pot, add remaining broth, return beef and juices. Bring to a simmer, reduce heat to low, partially cover, and cook 2½ hours, stirring occasionally.
  5. In a small bowl, whisk masa harina with 3 tbsp warm water. Stir into chili and simmer 10 minutes. Taste for salt, then ladle into bowls and top with garnishes.

Notes

This chili tastes even better after a night in the fridge. If you’re using a slow cooker, brown the beef and aromatics on the stovetop first, then transfer everything to the slow cooker on low for 6-8 hours.