Authentic TEXAS Red Chili - Recipe Is Award Winning - Texas Chef Approved

beef chuck

🥗Healthier: ground turkey

💰Cheaper: chicken thighs

Ground turkey reduces fat content while chicken is often less expensive.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: canned green chilies

Bell peppers provide sweetness and are milder.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth lowers calories and can be made easily.

chili powder

🥗Healthier: paprika and cayenne

💰Cheaper: cayenne pepper

Paprika adds flavor while cayenne provides heat.

In a food processor, add half of the onion, half of the Anaheim pepper, one whole Fresno chile, half of one red bell pepper, half of one poblano pepper, serrano, habanero, 4-8 cloves of Garlic, half or one whole jalapeno, plus the corn. Combine ingredients, and pulse together.

Toast the dried chiles in a dry pan on medium heat until fragrant. Soak the toasted guajillo chiles and ancho chiles in hot water for 4 minutes, then add to the food processor and combine.

Add oil & butter to a large pot (2 tablespoons oil plus 1 tablespoon butter) and add the other half of the onion and all the peppers. Sweat for 3 minutes. Add the prepared base from the food processor and cook for another 2-3 minutes. Add the cubed beef and sprinkle with sea salt. Cook for 3 minutes, then add the remaining ground beef and pork. Add all the dry herbs, spices, and beef stock.

Using a large pot, dutch oven, or crockpot, allow the chili to cook/simmer for at least 30 minutes up to a few hours on medium to medium-high heat. If it thickens too much, add more stock, broth, or water. Stir occasionally to prevent sticking.

To thicken the chili, use masa harina.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary