If you have never had Texas red chili (also called red chili, Bowl’ o Red, or chile con carne), I urge you to try it. In this recipe, instead of ground beef, we use cubes of beef chuck and cook it low and slow, simmering away in a mixture of spices, stock, and blended chile peppers. This chili is delicious, but we love other chili recipes on Inspired Taste. For a quicker option, try our homemade chili (made with ground beef and chili powder) or this white chicken chili!
Key Ingredients
Beef: I use cubed beef chuck, not ground beef. After a few hours of simmering, the beef becomes super tender. Beef chuck or stew meat works well (look for cuts rich in connective tissue and fat for the best flavor and texture). Chile Peppers: For authentic chili, I use whole dried red chile peppers, not chili powder. My go-to combo is guajillo (for smokiness), ancho (sweet and fruity), and New Mexico or California (clean, sweet heat). Feel free to experiment, but this blend is pure magic. If you want to make chili with chili powder, use this homemade chili recipe instead. Stock: A bit of liquid helps blend those chiles, and while water works, I prefer stock for a richer flavor base. Veggie broth, chicken stock, or beef stock will work. Onion, Poblano, and Garlic: These aromatics build a simple yet flavorful foundation for our chili. Spices: This is my favorite part! I use a cinnamon stick, cumin, and allspice for a warm, complex flavor. It’s so good! Masa Harina: This is my secret weapon. Stirring in a bit of masa harina (mixed with water) towards the end gives the chili a thicker texture and a subtle, toasty corn flavor. Trust me, it’s a game-changer. Masa harina is what I use to make homemade corn tortillas. If you do not have it available, chop a few corn tortillas into small pieces and stir them into the chili (they break down and disappear into the chili).
How to Make Texas Chili
This Texas chili recipe is similar to making beef stew. There’s a little prep, then hands-off cooking. First, I cut the beef into 1-inch chunks and sear them in the pot I’ll use for the chili. You don’t need to sear every side of the meat, so don’t worry about being perfect. Next, I make the chili paste using dried whole chiles. Don’t be intimidated if you haven’t worked with dried chiles before, our recipe guides you through it. Remove the stems and seeds from each pepper (I use scissors to snip the top and tap out the seeds), then add the cleaned peppers to a saucepan with hot water, cover, and set aside for 20 minutes or until softened. Transfer the softened chiles to a blender, add stock, and blend into a chili paste. (This is also how I make homemade enchilada sauce.) Now that the beef is browned and the chili paste is made, it’s time to combine everything. Cook diced onions, poblano peppers, and garlic in the same pot, then add spices, the blended chili peppers, a bit more stock, and the browned beef. Bring this mixture to a low simmer, partially cover, and let it simmer until the beef is fork-tender. Finally, stir in a bit of masa harina mixed with water to thicken the chili and add a hint of sweet corn flavor. And that’s it. You can serve Texas chili however you like. I love adding a handful of chopped raw onion, but cilantro, guacamole, crumbled Cojita cheese, cowboy candy (aka candied jalapeños), and a slice of homemade cornbread are all excellent options! Choose beef with a good amount of connective tissue and fat (like beef chuck). As it cooks, the connective tissue will break down, leaving you with incredibly tender cubes of meat. 3 whole dried New Mexico or California chili peppers 3 whole dried Guajillo chili peppers 3 whole dried Ancho chili peppers 6 cups (1.4L) rich vegetable, beef, or chicken stock 2 tablespoons vegetable oil 1 large onion, chopped 1 large fresh poblano pepper, seeds removed and chopped 6 medium garlic cloves, minced (2 tablespoons) One 3-inch cinnamon stick 1 tablespoon ground cumin 1/2 teaspoon ground allspice 1/4 to 1 teaspoon cayenne pepper or chipotle powder, for spicy chili, see tips 1 tablespoon masa harina or 1 to 2 small corn tortillas torn into small pieces Salt and fresh ground black pepper 2Cut the cleaned chile peppers into small pieces and toast them in a dry skillet over medium heat for about 5 minutes, stirring occasionally until fragrant. Be careful not to burn them. 3Transfer the toasted chiles to a large pot or bowl, cover with hot water, and place a lid on top to trap the steam. Let them sit for 20 minutes to soften and rehydrate. (If using a bowl, a large plate can serve as a lid.) 4Once the peppers are soft, use tongs to transfer them to a blender with 2 cups of stock. Secure the lid with a kitchen towel to prevent splattering, and blend the mixture, starting on low speed and gradually increasing until smooth. Set the blended chiles aside for later. 2Stir and brown a second side. You do not need to brown all sides of the beef cubes; two sides are plenty. When at least two sides of the beef cubes look well browned, transfer them to a bowl and repeat with the remaining beef cubes, adding more oil as needed. 3If the pot is dry, add a teaspoon or more vegetable oil. Add the onions and peppers and cook until soft, about 5 minutes. 4Stir in the garlic, cinnamon stick, cumin, allspice, and cayenne pepper (optional), then cook for one more minute. 5Add the browned beef, blended chile peppers, and the remaining 4 cups of stock to the pot with onions and spices. Stir and scrape the bottom of the pot to lift any bits of stuck onion or beef. 6Bring the mixture to a boil, then reduce to a very low simmer. 7Partially cover the pot with its lid and cook until the beef is undeniably tender, 2 ½ to 3 hours. If you notice the chili is getting too dry while braising, add another cup of stock or water and reduce the heat a little. 8Mix a tablespoon of masa harina with 3 tablespoons of water into a smooth paste and stir it into the chili. If you are using corn tortillas instead of the masa paste, tear the tortillas into small pieces and stir them into the chili. After a minute or so, the tortillas will disintegrate into the chili. 9Take the chili off the heat, taste, and season to taste. If the chili needs more pop, add more salt, a splash of apple cider vinegar, or a bit of brown sugar.
