Who wouldn’t love a hot bowl of thick Texas Red Chili on a cold day? It’s not too bad on a hot day either. This chili recipe moves back towards the origins of chili when it was cooked on the trail.
Red was commonly cooked with chunks of meat and chili peppers. You won’t find any beans in this bowl of red but it does go really well with a big chunk of cornbread.
Although I use a chuck roast in this recipe, you can use any roast that you like or even the pre-cut stew meat you find in grocery stores. You can also substitute chili powder for my Ancho Chile Paste. Check the recipe notes for the correct amount.
There is a lot of garlic in here and a garlic peeler comes in really handy.
Texas Red Chili Recipe
Texas Red Chili on a cold day? It’s not too bad on a hot day either. Goes really well with a big chunk of cornbread.
Ingredients
- 3 lb Beef Chuck Roast
- 2.5 oz Dried Ancho Chile
- 200 g Chopped Onion
- 150 g Chopped Bell Pepper
- 25 g Chopped Garlic
- 1 tbsp Mexican Oregno
- 2 tbsp Cumin
- 1/8 tsp Allspice
- 1/8 tsp Cloves
- 1 tbsp Coarse Kosher Salt
- 50 g Jalapenos Chopped
- 1/2 cup Louisiana Hot Sauce
- 14.5 oz Can Diced Tomatoes
- 1 tbsp Tomato Paste
- Thickener
- 2 tbsp Corn Flour
- 4 tbsp Water
Directions
- Step 1 Cut roast into 1″ chunks and brown
- Step 2 Add all other ingredients and simmer until beef is tender approx. 1 hr.
- Step 3 Use sour cream, chopped green onion and cheese to garnish.
