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

Scale

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)

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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.