Texas Chili "Bowl of Red" (Print Version)
# Ingredients:
→ Chili Base
01 -
5 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
02 -
2 teaspoons kosher salt
03 -
2 tablespoons extra virgin olive oil
04 -
2 large yellow onions, diced
05 -
½ cup chipotles in adobo, minced, with sauce
06 -
¼ cup chili powder (about 32g)
07 -
2 tablespoons cumin powder
08 -
1 tablespoon dried oregano
09 -
2 tablespoons minced garlic
10 -
2 medium jalapeño peppers, minced
11 -
1 can (28 ounces) diced tomatoes
12 -
4 cups chicken stock (960g)
→ Thickening Mixture
13 -
¼ cup masa harina (28.5g)
14 -
1 teaspoon chili powder
15 -
½ cup water (118g)
16 -
2 tablespoons freshly squeezed lime juice
17 -
½ teaspoon kosher salt
18 -
¼ teaspoon black pepper
→ Optional Toppings
19 -
Shredded cheddar cheese
20 -
Sour cream
21 -
Diced onions
22 -
Sliced jalapeños
23 -
Fresh cilantro leaves
# Instructions:
01 -
Preheat your oven to 325°F (165°C). This low, slow cooking temperature will help the beef become tender while flavors develop.
02 -
Season beef cubes with salt. Heat olive oil in a large heavy-bottomed Dutch oven over medium heat. Working in batches to avoid overcrowding, brown the beef cubes for 3-4 minutes per side until they develop a nice crust. Transfer browned beef to a bowl and continue with remaining meat.
03 -
In the same Dutch oven with the flavorful beef drippings, add diced onions. Cook for 5-10 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pot. The onions should become soft and translucent.
04 -
Make a small well in the center of the onions and add the minced chipotle peppers. Cook for 1 minute, then stir to combine with the onions. Add jalapeños, garlic, chili powder, cumin, and oregano. Stir everything together and cook for another minute until fragrant.
05 -
Return the browned beef to the pot. Add diced tomatoes and chicken stock, stirring to combine all ingredients. Increase heat to high and bring the mixture to a boil.
06 -
Cover the Dutch oven with its lid and transfer to the preheated oven. Bake for 3 hours, allowing the meat to become tender and the flavors to meld together beautifully.
07 -
When the chili is almost done, whisk together masa harina, 1 teaspoon chili powder, and water in a small bowl until smooth. This traditional thickener will give your chili an authentic texture and slight corn flavor.
08 -
Remove the chili from the oven and place it on the stovetop over medium heat. Pour in the masa mixture, stirring to incorporate it evenly. Cook for a few minutes until the chili thickens slightly. Stir in the fresh lime juice, additional salt, and pepper.
09 -
Ladle the hot chili into bowls and serve with your choice of toppings. Authentic Texas chili is often enjoyed simply as is, letting the rich, spicy meat shine as the star of the show.
# Notes:
01 -
Authentic Texas "Bowl of Red" never contains beans or tomatoes, though this recipe includes tomatoes for added flavor and moisture.
02 -
The heat level can be adjusted by increasing or decreasing the amount of jalapeños and chipotles in adobo.
03 -
This chili actually improves with time, making it perfect for preparing a day in advance. Store in the refrigerator and reheat gently on the stovetop.