Texas Chili (Bowl of Red)
In short: Beef chuck simmered slowly in a sauce of toasted dried chiles, cumin and garlic, with no beans, until thick, dark red and fork-tender. It takes about 3 h 10 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 40 min
- Total
- 3 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 430 kcal
Texas chili, often called a bowl of red, is a stew of beef and chile peppers with no beans and no tomatoes beyond a spoonful of paste. The flavor comes from dried chiles that are toasted, soaked and blended into a smooth sauce, rather than from chili powder alone. Cubed chuck simmers for hours until it nearly falls apart. Serve it plain with crackers or cornbread, and put beans and cheese on the side if you like.
Instructions
- Toast the dried chiles in a dry skillet over medium heat for 20 to 30 seconds per side, until fragrant but not scorched. Put them in a bowl, cover with the boiling water and soak for 20 minutes.
- Blend the chiles with their soaking water until completely smooth, then push the sauce through a sieve to remove the skins.
- Pat the beef dry and sprinkle with 1 teaspoon salt. Brown it in the hot oil in a heavy pot, in 3 batches, for 4 to 5 minutes each. Move the meat to a plate.
- Cook the onion in the same pot for 6 minutes. Add the garlic, tomato paste, cumin, oregano and paprika and cook for 1 minute.
- Return the beef to the pot with the chile sauce and the stock. Bring to a simmer, partly cover and cook on low heat for 2 to 2 1/2 hours, stirring now and then, until the beef is very tender and the sauce is thick.
- Stir in the vinegar and the masa mixture and simmer for 10 minutes. Adjust the salt and rest for 10 minutes before serving with the toppings.
Tips
- Dried chiles vary in heat. For a milder pot use only ancho and guajillo and remove every seed. For a hotter bowl add the chiles de árbol or a pinch of cayenne.
- Cubed chuck gives better texture than ground beef. If you use ground beef, brown it in two batches and shorten the simmer to about 1 hour.
Questions and answers
Why does Texas chili not have beans?
In Texas tradition, chili is a meat and chile stew, and beans are served on the side or left out. To add them, stir in two cans of drained pinto beans for the last 30 minutes.
Can I make chili ahead of time?
Yes, and the flavor deepens overnight. Refrigerate it for up to 5 days or freeze it for 3 months.
What can I use instead of dried chiles?
Use 3 to 4 tablespoons of pure ground chile powder, such as ancho, along with extra cumin and garlic. The flavor is less deep, but it works well.
How long does it take to make Texas Chili (Bowl of Red)?
About 3 h 10 min in total: 30 min of preparation and 2 h 40 min of cooking.
How many calories are in Texas Chili (Bowl of Red)?
About 430 kcal per serving, with 38 g of protein, 20 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 20 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
