Chili Authentic Texas Red
Dive into the heart of Texas with this bold and flavorful "Chili Authentic Texas Red," a true homage to the Lone Star State’s culinary traditions. This hearty, no-bean chili is made with tender chunks of seared beef chuck roast, simmered low and slow in a rich, smoky sauce of rehydrated ancho and guajillo chiles. Infused with the deep warmth of cumin, smoked paprika, and a touch of Mexican oregano, this chili’s layered spices and melt-in-your-mouth texture deliver an unforgettable experience. Apple cider vinegar brightens the dish, while an optional masa harina slurry can be added for a thicker, velvety finish. Perfect for game day, family dinners, or any occasion demanding authentic Texas flavor, this chili is best served simply to showcase its robust taste—though a sprinkle of cheese or a squeeze of lime can make it your own. Ready to impress your taste buds? Let’s cook this cowboy classic!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons cooking oil (vegetable or avocado)
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 3 cups beef broth
- 3 chiles dried ancho chiles, stems and seeds removed
- 3 chiles dried guajillo chiles, stems and seeds removed
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano (preferably Mexican oregano)
- 0.5 teaspoon cayenne pepper (optional, for extra heat)
- 1 tablespoon apple cider vinegar
- 1 tablespoon masa harina (optional, for thickening)
Instructions
Cut the beef chuck roast into 3/4-inch cubes, removing any excess fat. Season with 1 teaspoon of salt and the black pepper.
Heat the cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
In batches, sear the beef cubes until browned on all sides, about 2-3 minutes per batch. Remove the beef and set aside.
In the same pot, reduce heat to medium and add the finely chopped onion. Sauté until soft, about 5 minutes.
Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
In a separate small saucepan, bring 1 cup of beef broth to a simmer. Add the dried ancho and guajillo chiles, pressing them down so they are submerged in the liquid. Simmer for 10 minutes until the chiles are softened.
Transfer the softened chiles and their soaking liquid to a blender. Add the ground cumin, smoked paprika, oregano, cayenne pepper (if using), and apple cider vinegar. Blend until smooth.
Return the seared beef to the pot with the onions and garlic. Pour in the chili paste from the blender and stir to coat the beef.
Add the remaining 2 cups of beef broth to the pot and stir well. Reduce heat to low, cover, and simmer for 2-2.5 hours, stirring occasionally, until the beef is tender and the flavors are well-developed.
If a thicker consistency is desired, mix the masa harina with 2 tablespoons of water to form a slurry. Stir the slurry into the chili during the final 30 minutes of cooking.
Season the chili with the remaining teaspoon of salt, or to taste, just before serving.
Serve hot with optional garnishes like diced onions, shredded cheese, or a wedge of lime, though traditional Texas Red is often eaten plain to highlight its bold flavors.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1193 mg | 52% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.9 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
