Texas Red Chili

Name: Texas Red Chili
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lbs beef chuck, cut into 1/2-inch cubes; 4 dried ancho chiles, stemmed and seeded; 2 dried guajillo chiles, stemmed and seeded; 2 dried chile de arbol; 1 large onion, diced; 6 cloves garlic, minced; 2 cups beef broth; 2 tbsp cumin; 1 tbsp smoked paprika; 1 tsp oregano; 2 tbsp vegetable oil; 1 tbsp masa harina; Salt and pepper; Cayenne to taste

Texas Red (TEX-us red CHIL-ee)

Texas-Style Beef Chili

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 416 kcal

A bold, beanless chili of tender beef chunks simmered low and slow in a complex blend of dried chili peppers, cumin, and garlic — no beans, no tomatoes, pure Texas.

Nutrition & Info

Protein 38.0g

Carbs 12.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

Dutch oven blender cutting board

Presentation Guide

Vessel: heavy ceramic bowl

Garnishes: diced onion, shredded cheddar, sour cream, jalapeños

Accompaniments: cornbread, saltine crackers

Ingredients

3 lbs beef chuck, cut into 1/2-inch cubes
4 dried ancho chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
2 dried chile de arbol
1 large onion, diced
6 cloves garlic, minced
2 cups beef broth
2 tbsp cumin
1 tbsp smoked paprika
1 tsp oregano
2 tbsp vegetable oil
1 tbsp masa harina
Salt and pepper
Cayenne to taste

Instructions

1
Toast dried chiles in a dry skillet until fragrant, 2 min. Cover with boiling water, soak 20 min. Blend chiles and soaking liquid into a smooth paste.
2
Season beef with salt, pepper, and half the cumin. Brown in oil in a Dutch oven in batches over high heat. Remove.
3
Sauté onion 5 min, add garlic and remaining spices, cook 1 min.
4
Return beef, add chile paste and broth. Bring to a boil, then reduce to a bare simmer.
5
Cook partially covered for 2-2.5 hours until beef is fork-tender, stirring occasionally.
6
Stir in masa harina to thicken slightly. Adjust seasoning. Serve in bowls with fixings.

💡

Did You Know?

In Texas chili cook-off competitions, adding beans is grounds for disqualification. Texans are so serious about this that chili was declared the official state dish in 1977.

Chef's Notes

Equipment Tips

Dutch oven
blender
cutting board

Garnishing

diced onion, shredded cheddar, sour cream, jalapeños

Accompaniments

cornbread, saltine crackers

The Story Behind Texas Red Chili

Texas Red chili traces to the Chili Queens of San Antonio, who sold spiced beef stew from open-air stands in the 1860s. The dish likely blends indigenous Mexican chile traditions with cattle-trail cooking. Authentic Texas chili uses no beans or tomatoes, relying entirely on dried chiles and beef for its deep, complex flavor.

🕐 Traditionally enjoyed dinner, cook-offs, game day 📜 Origins: 19th century Texas frontier

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