📝 About This Recipe
Born on the trail and perfected in the San Antonio 'chili stands,' this authentic Texas Red is a bold, bean-free masterpiece that honors the true spirit of Tex-Mex fusion. We ditch the ground beef and tomatoes in favor of tender, hand-cubed chuck roast simmered in a velvety, complex sauce made from toasted dried chiles, warm spices, and a touch of bittersweet chocolate. It is a smoky, spicy, and deeply savory bowl of 'red' that captures the rugged elegance of the American Southwest.
🥗 Ingredients
The Meat
- 4 pounds Beef Chuck Roast (trimmed of excess fat and cut into 1/2-inch cubes)
- 4 slices Bacon (finely chopped)
- 2 teaspoons Kosher Salt (plus more to taste)
The Chile Paste
- 5 pieces Dried Guajillo Chiles (stemmed and seeded)
- 3 pieces Dried Ancho Chiles (stemmed and seeded)
- 2-4 pieces Dried Arbol Chiles (depending on heat preference)
- 2 cups Beef Stock (hot, for soaking chiles)
Aromatics and Spices
- 1 large Yellow Onion (finely diced)
- 6 cloves Garlic (minced)
- 2 tablespoons Cumin Seeds (toasted and ground)
- 1 tablespoon Dried Mexican Oregano
- 1 tablespoon Smoked Paprika
The Braising Liquid
- 12 ounces Shiner Bock or Dark Lager (one bottle)
- 2 cups Beef Stock (additional to the soaking liquid)
- 2 tablespoons Masa Harina (mixed with a little water to form a slurry)
- 1/2 ounce Dark Chocolate (at least 70% cocoa)
- 1 tablespoon Apple Cider Vinegar
👨🍳 Instructions
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1
Toast the dried chiles in a large heavy-bottomed pot or Dutch oven over medium heat for 2-3 minutes until fragrant but not burnt.
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2
Place the toasted chiles in a bowl with 2 cups of hot beef stock. Let soak for 20 minutes until soft, then blend until completely smooth to create your chile base.
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3
In the same Dutch oven, cook the chopped bacon over medium heat until the fat has rendered and the bacon is crispy. Remove bacon bits and set aside, leaving the fat in the pot.
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4
Increase heat to medium-high. Season the cubed beef with salt and sear in batches until deeply browned on all sides. Do not crowd the pan. Remove beef and set aside.
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5
Reduce heat to medium. Add the diced onion to the pot, scraping up the brown bits (fond) from the bottom. Sauté for 5-7 minutes until translucent.
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6
Add the minced garlic, ground cumin, oregano, and smoked paprika. Stir constantly for 1 minute until the spices bloom and smell aromatic.
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7
Pour in the bottle of beer to deglaze the pan, stirring well. Allow the liquid to reduce by half.
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8
Return the beef and bacon to the pot. Stir in the blended chile paste and the remaining 2 cups of beef stock.
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9
Bring the mixture to a gentle boil, then immediately reduce heat to the lowest setting. Cover partially and simmer for 2 to 2.5 hours.
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10
Check the beef; it should be fork-tender but not completely falling apart. If the chili is too thin, stir in the masa harina slurry and simmer for another 15 minutes to thicken.
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11
Stir in the dark chocolate and apple cider vinegar. The chocolate adds depth and the vinegar cuts through the richness.
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12
Taste and adjust seasoning with more salt if needed. Let the chili rest for 10 minutes before serving to let the flavors settle.
💡 Chef's Tips
Always use whole dried chiles rather than just powder; the depth of flavor is incomparable. Never add beans to a Texas Red if you want to stay authentic to the 'Bowl of Red' tradition. If the chili is too spicy, add a pinch more brown sugar or a squeeze of lime to balance the heat. For the best flavor, make this a day in advance; chili always tastes better the next day after the spices have melded. Searing the meat in small batches is crucial—if you crowd the pan, the meat will steam instead of browning.
🍽️ Serving Suggestions
Serve with a side of warm, honey-slathered jalapeño cornbread. Top with a dollop of cold sour cream, shredded sharp cheddar, and sliced scallions. Offer pickled jalapeños and fresh lime wedges on the side for a bright acid kick. Pair with a cold Shiner Bock beer or a crisp Mexican lager with lime. Serve over a small bed of Fritos for a classic 'Frito Pie' style experience.