Texas Chili


Chili comes in many forms with its preparation solely determined by the region one finds themself, but Texas Red is the only one with rules. Don’t ever get caught in a discussion with a Texan on the “right” way to make chili, chances are that you will be speakin’ “fightin’ words”. No tomatoes, no beans, no funny stuff. Just the bare essentials.

  •  2 Lb Boneless Beef Chuck, trimmed and chopped into ½ inch pieces
  • 2 C Beef Broth
  • 6 Dried Chili Peppers
  • 6 Tbsp Chili Powder
  • 2 Tbsp Paprika (smoked paprika if possible)
  • 1 ½ Tbsp Cumin
  • 2 Tbsp Onion Powder
  • 2 Tbsp Garlic Powder
  • Salt and Pepper
  • 2 Tbsp Vegetable Oil
  • *1 C Sour Cream, 1 Lime*

In large pot cook meat in vegetable oil on medium heat until lightly browned and remove from heat. In a separate skillet cook the chili peppers on medium heat for about three minutes on both sides. Remove from heat and add enough water to coat chili peppers and let soak for 30 minutes. Discard the water and stems and put in blender with beef broth. Blend until smooth and pour mixture into pot with meat. Bring to a boil and then simmer on medium-low heat for 30 minutes. Put in chili powder, paprika, garlic powder, onion powder, salt and pepper and cook for another 30 minutes. Put in cumin and cook for another 30 minutes on low heat. Serve and enjoy…add a dollop of sour cream and a lime wedge for fun.