Texas Red Chili (Chili con Carne)
An authentic Texas Red Chili recipe, featuring tender beef chuck roast and a blend of toasted spices. This chili con carne simmers to perfection with rich flavors, spicy chiles, and no beans!
Servings: 6 servings
Calories: 384kcal
Ingredients
- 3 dried ancho chilies
- 2 dried guajillo chilies
- 2 dried pasilla chilies
- water enough to cover the chilies
- 1 tablespoon cumin seeds or 1 tablespoon ground cumin
- 1 tablespoon coriander seeds or 1 tablespoon ground coriander
- 1 teaspoon whole black peppercorns or 1 teaspoon ground black pepper
- 1 cinnamon stick optional
- 3 whole cloves or ¼ teaspoon ground cloves
- 2 tablespoon high heat oil vegetable, grape seed, avocado, or corn oil will do
- 2 lbs beef chuck roast cut into 1-inch cubes
- 1 large yellow onion medium diced
- 2 bell peppers medium diced; any color but green
- 4 garlic cloves minced
- 1 teaspoon dried Mexican oregano or Italian oregano, if you can't find Mexican
- 2 chipotles in adobo finely chopped
- ¼ cup masa harina
- 3 cups beef broth
- 1 teaspoon kosher salt plus more to taste
Garnish
- shredded cheddar cheese
- lime wedges
- sliced scallions
- pickled jalapeños
- Mexican crema or sour cream
- cornbread
Instructions
- Stem and seed the dried chilies, then simmer them in a pot of water over medium heat for 20 minutes until softened. Blend the softened chilies with 1 cup of the soaking water to create a smooth chili paste.3 dried ancho chilies, 2 dried guajillo chilies, 2 dried pasilla chilies, water
- OPTIONAL: Toast the cumin seeds, coriander seeds, and black peppercorns in a dry skillet over medium meat until aromatic, about 1-2 minutes. Grind the spices (except the cinnamon stick) into a fine powder using a spice grinder or high powered blender. If skipping this step, use the ground versions of the spices instead in Step 5.1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 1 teaspoon whole black peppercorns, 1 cinnamon stick, 3 whole cloves
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove the browned beef to a plate and set aside.2 tablespoon high heat oil, 2 lbs beef chuck roast
- In the same pot, cook the onions and bell peppers until softened, about 5 minutes. Stir in the garlic and chopped chipotles in adobo, cooking for 1 minute until fragrant.1 large yellow onion, 2 bell peppers, 4 garlic cloves, 2 chipotles in adobo
- Stir in the toasted spice mix and cinnamon stick (or ground spices), oregano, masa harina, and salt. Cook briefly in the veggies, then add the blended chili paste you made and the beef broth, scraping up any browned bits from the bottom of the pot so it doesn't burn.3 cups beef broth, 1 teaspoon dried Mexican oregano, 1 teaspoon kosher salt, ¼ cup masa harina
- Return the beef to the pot, bring to a boil, then reduce to a gentle simmer. Cover and cook for 3 hours, stirring occasionally, until the beef is tender and the flavors have melded. Add more water or broth if needed for consistency.
- Taste the chili and adjust seasoning with additional salt or a squeeze of lime juice.
- Ladle into bowls, top with your favorite garnishes, and serve with cornbreadshredded cheddar cheese, lime wedges, sliced scallions, pickled jalapeños , Mexican crema or sour cream, cornbread
Nutrition
Serving: 1 serving | Calories: 384kcal | Carbohydrates: 22g | Protein: 34g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 981mg | Potassium: 1132mg | Fiber: 9g | Sugar: 11g | Vitamin A: 7066IU | Vitamin C: 59mg | Calcium: 85mg | Iron: 6mg