Texas Red and a Long Neck
Indulge in the bold, hearty flavors of "Texas Red and a Long Neck," a classic no-beans chili recipe that's perfect for true Tex-Mex enthusiasts. Featuring tender chunks of beef chuck roast slow-simmered in a rich base of smoky ancho chili powder, cumin, and beef stock, this dish delivers robust spice and deep, savory notes. A splash of your favorite long neck beer adds a rustic twist, while optional masa harina thickens the chili to perfection. Garnish with shredded cheese, fresh cilantro, and diced onions for added texture and flavor, and serve alongside an ice-cold bottle for the ultimate Lone Star State experience. With just 20 minutes of prep and a simmering cook time, this recipe is a must-try for cozy nights or game-day gatherings.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 pounds beef chuck roast (cut into 1/2-inch cubes)
- 2 tablespoons vegetable oil
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 3 tablespoons dried ancho chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 3 cups beef stock
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons masa harina (optional, for thickening)
- 3 tablespoons cold water (optional, for mixing masa harina)
- 1 bottle long neck beer of choice
- 0.5 cup shredded cheese (optional, for garnish)
- 0.25 cup diced fresh onion (optional, for garnish)
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the cubed beef chuck in batches to avoid overcrowding the pot. Brown the meat on all sides, about 4-5 minutes per batch. Remove with a slotted spoon and set aside.
In the same pot, lower the heat to medium and add the diced onion. Sauté for 5-7 minutes until softened.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Stir in the ancho chili powder, ground cumin, smoked paprika, and cayenne pepper. Toast the spices for 1-2 minutes to release their flavors.
Return the browned beef to the pot and stir to coat in the spice mixture.
Add the beef stock, tomato paste, dried oregano, kosher salt, and black pepper. Stir until well combined.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 90 minutes, stirring occasionally.
If you desire a thicker chili, mix the masa harina with cold water to form a slurry. Stir the slurry into the chili and cook for an additional 10 minutes.
Taste and adjust seasonings if necessary.
Ladle the Texas Red into bowls and serve hot. Garnish with shredded cheese, diced onion, and fresh cilantro if desired.
Crack open your favorite long neck beer and enjoy with the chili.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 705 mg | 31% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 709 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.
