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Texas Red Chili

Texas Red Chili is a traditional American recipe (from Texas) for a classic beef chunk chili made without beans or tomatoes that's coloured red with chilli powder. The full recipe is presented here and I hope you enjoy this classic American version of: Texas Red Chili.

prep time

15 minutes

cook time

240 minutes

Total Time:

255 minutes

Serves:

4

Rating:

Tags : Chilli RecipesBeef RecipesUSA Recipes

Also known as Cowboy Chili, this is the classic Texan chili, made with chunks of beef and not a single bean nor any tomatoes in sight. The colour comes from the chilli powder used, so make sure you get a nice bright red one. If you don't want it too spicy substitute 1 or 2 tablespoons of red Kashmiri chillies for a deeper colour (this is a mild but colourful chilli). If you're a bit of a chilli fiend, mix in a little (or a lot) of scotch bonnet chilli powder. This chili is traditionally served with cornbread or jalapeño cornbread.

Ingredients:

1.5kg beef chuck roast, trimmed of excess fat and cut into 2cm cubes
1 onion, diced
4 garlic cloves, minced
6 tbsp red chilli powder
1 tsp ground cumin
1 tsp salt
½ tsp freshly-ground black pepper
500ml, water (more if necessary)
6 tbsp Masa Harina, (or use fine cornmeal)

Method:

Place a deep heavy-bases stock pot or cast iron casserole over medium-high heat. Add the beef pieces and cook, stirring, until browned all over (2-3 minutes). Add a little oil to the pan if necessary.

Add in the onion and garlic and continue cooking until the onions are soft and translucent (3-5 minutes).

Scatter over the chilli powder, cumin, salt, and black pepper and stir to combine. Pour in the the water, stirring to combine, then bring the mixture to a boil. Reduce the heat to medium low and simmer, covered, for 3-4 hours, until the beef is very tender and the chili has thickened. (Make sure to check the chili occasionally and add more water if it looks too dry.)

Just before serving, gradually mix in the Masa Harina, stirring to let any excess moisture be absorbed, creating a nice, thick chili.

Serve accompanied by cornbread or thick slices of sourdough bread.

Like many stews, this chili is better if allowed to cool and mature over night then re-heated the following day. I tend to make it the day before serving.