The Ultimate Texas Red Chili Recipe is a bold celebration of deep, smoky flavors, vibrant spices, and perfectly tender beef that will warm your heart and satisfy your cravings. This recipe is not just any chili; it masterfully combines dried New Mexico, Guajillo, and Ancho chili peppers to create a complex, rich base that simmers to perfection over a few hours. Each ingredient plays a crucial role, making this dish a stand-out classic that embodies the spirit of Texas cooking. Whether you’re a chili aficionado or a curious kitchen adventurer, this recipe promises an unforgettable, soul-satisfying experience.
Ingredients You’ll Need
Gathering the right ingredients for this chili keeps things straightforward yet powerful in flavor. Each element is carefully chosen to build layers of taste, texture, and color in your pot, making the cooking process as enjoyable as the final bite.
- 3 dried New Mexico chili peppers: Remove stems and seeds for a smooth, mild heat and subtle smoky undertone.
- 2 cups beef stock: Adds a rich, savory foundation to the chili’s liquid base.
- 3 dried Guajillo chili peppers: Mild and slightly sweet, they bring brightness and depth.
- 3 dried Ancho chili peppers: Provide a deep, complex flavor essential to authentic Texas red chili.
- 6 garlic cloves: Freshly minced for a punch of aromatic warmth.
- 2 tbsp vegetable oil: Or canola oil, important for sautéing and unlocking the spices’ full flavor.
- 1 large poblano pepper: Roasted and cut into strips, its smokiness balances the chili’s heat.
- 1 tbsp masa harina: Corn flour that naturally thickens the chili and adds a subtle earthiness.
- 1/2 tsp ground allspice: Offers a hint of exotic warmth and slight sweetness.
- Black pepper: To taste, enhancing the overall flavor with a gentle bite.
- 4 cups beef stock: Additional stock for simmering ensures tender meat and a rich sauce.
- 1 tbsp ground cumin: Freshly ground if possible, for an aromatic, earthy note.
- 1/4 to 1 tsp cayenne pepper: Adjust the heat level to your preference, from mild to spicy kick.
- 4 lb beef chuck: Cut into 1-inch cubes for tender, melt-in-your-mouth chunks.
- 1 large onion: Diced into 1/2-inch pieces, building the chili’s savory base.
- 1 cinnamon stick: A subtle sweet warmth that rounds out the spices beautifully.
- Salt: To taste, balancing all the flavors together perfectly.
How to Make Ultimate Texas Red Chili Recipe
Step 1: Prepare the Chili Peppers
Begin by soaking the dried New Mexico, Guajillo, and Ancho chili peppers in hot water for about 20 minutes until softened. Once tender, carefully remove the stems and seeds, then blend them with 2 cups of beef stock into a smooth chili paste. This paste is the secret to the chili’s signature richness and vibrant color, setting the tone for all the flavor that follows.
Step 2: Sear the Beef Chuck
Heat the vegetable oil in a large pot over medium-high heat, then add the beef chuck cubes. Brown them on all sides, developing a deep caramelized crust that locks in juices and infuses each bite with intense beefy goodness. Don’t rush this step; good browning is fundamental for the depth of flavor this Ultimate Texas Red Chili Recipe delivers.
Step 3: Sauté Aromatics and Spices
Add the diced onions and freshly minced garlic to the pot and sauté until fragrant and softened, about 5 minutes. Stir in the cumin, allspice, black pepper, cayenne, and cinnamon stick, letting the spices toast slightly to awaken their full aromatic potential. This step layers in complexity and warmth that makes the chili unforgettable.
Step 4: Combine and Simmer
Pour the prepared chili paste and the additional 4 cups of beef stock into the pot. Add the roasted poblano strips and salt to taste. Stir in the masa harina to naturally thicken the mixture. Bring everything to a gentle boil, then reduce heat to low and let the chili simmer, uncovered, for about 3 hours. This slow cooking melts the beef to tender perfection and blends the flavors into harmonious depth.
Step 5: Final Seasoning and Adjustments
Once the chili has thickened and the beef is tender, taste and adjust seasonings if needed. You can add a bit more cayenne for heat or salt for balance. Remove the cinnamon stick before serving. The result is robust, smoky, and full-bodied chili that embodies the spirit of Texas.
How to Serve Ultimate Texas Red Chili Recipe
Garnishes
Presentation is part of the fun! Top your bowl of chili with fresh chopped onions, a sprinkle of shredded cheddar cheese, and a dollop of sour cream or crema. A handful of fresh cilantro or sliced jalapeños adds a bright, fresh contrast to the deep, smoky stew.
Side Dishes
The Ultimate Texas Red Chili Recipe pairs wonderfully with classic sides like warm cornbread, fluffy white rice, or crunchy tortilla chips. These sides not only complement the chili’s rich flavors but also offer texture contrasts that elevate the overall meal experience.
Creative Ways to Present
Try serving the chili over baked potatoes or in a hearty sandwich for a fun twist. Or, scoop it over nachos and top with extra cheese and jalapeños for a crowd-pleasing appetizer. The versatility of this recipe means you can get as creative as you want while still enjoying those authentic Texas flavors.
Make Ahead and Storage
Storing Leftovers
The leftover chili keeps incredibly well in the fridge for 3 to 4 days. Store it in an airtight container to preserve the rich flavors and moist texture. The flavors often deepen overnight, making leftovers even better than the first serving.
Freezing
This chili also freezes beautifully, making it a perfect recipe for meal prep. Portion it into freezer-safe containers and it will keep for up to 3 months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight before reheating.
Reheating
Reheat the chili gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can add a splash of beef stock or water if it has thickened too much. Alternatively, microwave it in short bursts, stirring in between to heat evenly.
FAQs
Can I make the Ultimate Texas Red Chili Recipe spicier?
Absolutely! You can increase the amount of cayenne pepper or add extra fresh jalapeños or chili flakes to boost the heat level. Just be sure to adjust gradually to suit your taste.
What cuts of beef work best for this chili?
Beef chuck is ideal because of its marbling and connective tissue, which break down during slow cooking to create tender, flavorful meat. You could also try brisket or short ribs if you want to experiment.
Is it necessary to use masa harina?
Masa harina acts as a natural thickener and adds a subtle corn flavor that complements the chili spices. While you can omit it, the texture and authenticity might be slightly affected.
Can I make this chili in a slow cooker?
Yes! Brown the meat and sauté the aromatics on the stove, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours, adjusting seasoning at the end.
What is the best way to roast poblano peppers?
Roast them over an open flame, under a broiler, or on a grill until the skin is blistered and charred. Then, place them in a sealed bowl or plastic bag to steam for 10 minutes before peeling off the skin. This process gives the peppers a smoky flavor and soft texture perfect for the chili.
Final Thoughts
If you’re craving a bowl of chili that truly honors the rich, bold traditions of Texas cooking, the Ultimate Texas Red Chili Recipe is your ticket. With its intricate layers of smoky chilies, tender beef, and perfectly balanced spices, it’s bound to become a favorite in your kitchen. So roll up your sleeves, gather those ingredients, and dive into a pot of hearty goodness that’s worth every minute of slow simmering.
Print
Ultimate Texas Red Chili Recipe
- Prep Time: 45 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 30 minutes
- Yield: 4 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Texan, American
Description
This Ultimate Texas Red Chili is a hearty and flavorful stew combining tender beef chuck with a rich blend of dried New Mexico, Guajillo, and Ancho chili peppers, along with aromatic spices like cumin, allspice, and cinnamon. Roasted poblano pepper strips and masa harina help add depth and a slightly thickened texture to this classic Texas-style red chili, slow-simmered for hours to develop robust flavors perfect for a comforting meal.
Ingredients
Chili Base
- 3 dried New Mexico chili peppers (remove stems and seeds)
- 3 dried Guajillo chili peppers (mild and slightly sweet)
- 3 dried Ancho chili peppers (for deeper flavor)
- 6 garlic cloves (freshly minced)
- 1 large poblano pepper (roasted and cut into strips)
- 1 tbsp masa harina (corn flour for thickening)
Spices and Seasonings
- 1/2 tsp ground allspice
- Black pepper to taste
- 1 tbsp ground cumin (freshly ground preferred)
- 1/4 to 1 tsp cayenne pepper (adjust to heat preference)
- 1 cinnamon stick
- Salt to taste
Liquids
- 2 cups beef stock (or broth)
- 4 cups beef stock
- 2 tbsp vegetable oil (or canola oil)
Main Ingredient
- 4 lb beef chuck (cut into 1-inch cubes)
- 1 large onion (diced into 1/2-inch pieces)
Instructions
- Prepare the dried chilies: Remove stems and seeds from the New Mexico, Guajillo, and Ancho dried chili peppers. Toast them lightly in a dry pan over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Then soak the toasted chili peppers in 2 cups of beef stock for about 20-30 minutes to soften.
- Make chili sauce: After soaking, blend the softened chilies with their soaking liquid until smooth to create a chili paste. Set aside.
- Cook aromatics and beef: Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onions and freshly minced garlic, sautéing until softened and translucent. Add the beef chuck cubes and brown all sides to develop flavor.
- Add chili paste and spices: Stir the chili paste into the pot along with the ground cumin, ground allspice, black pepper, cayenne pepper (adjust for heat), cinnamon stick, and salt. Stir to coat the beef and onions evenly with the spices.
- Add liquids and simmer: Pour in 4 cups of beef stock, bringing the mixture to a gentle boil. Reduce heat to low and cover the pot, allowing it to simmer gently for about 2.5 to 3 hours, or until the beef is very tender and flavors meld together. Stir occasionally to prevent sticking.
- Incorporate roasted poblano and thicken: About 15 minutes before the chili is done, add the roasted poblano pepper strips. Mix masa harina with a small amount of cold water to create a slurry and stir it into the chili to thicken. Continue simmering for the last 15 minutes, stirring occasionally.
- Adjust seasoning and serve: Taste the chili and adjust salt, cayenne, or black pepper as needed. Remove the cinnamon stick before serving the chili hot, accompanied by your favorite toppings or sides.
Notes
- Removing seeds from dried chilies reduces bitterness and controls heat.
- To roast poblanos, you can char them over a gas flame or under a broiler until the skin blisters, then peel off the skin.
- Masa harina adds a subtle corn flavor and helps thicken the chili.
- Low and slow simmering is key to tender beef and deep flavor development.
- Adjust the amount of cayenne pepper to suit your heat preference.
- This chili can be made a day ahead; flavors improve overnight.
