Traditional Texas Red Chili Recipe: A Hearty, No-Bean Classic
Welcome to quickreciper.com, your go-to source for mouthwatering recipes! Today, we’re diving into a true Texan classic – Traditional Texas Red Chili. This hearty, no-bean chili is all about bold chili flavors and tender meat. If you’ve ever wondered how to make an authentic bowl of red, this step-by-step guide will walk you through the process.
What Makes Texas Red Chili Special?
Unlike other chili variations, traditional Texas red chili skips the beans, tomatoes, and fillers. It focuses solely on chili peppers and meat, creating a rich, flavorful stew that's perfect for any occasion. In fact, chili was declared the official state dish of Texas in 1977, cementing its place in culinary history.
Ingredients You'll Need
For the Chili Paste:
12 dried guajillo chilies
4 dried ancho chilies
Boiling water (for soaking)
5 garlic cloves
1/4 cup vegetable oil
1/2 cup all-purpose flour
16 oz chicken stock
For the Chili Base:
3-4 lbs stew meat (such as chuck roast), cut into 1-inch cubes
2 tbsp lard or vegetable oil (for browning)
16 oz beef stock
Spice Dump 1:
2 tbsp onion powder
2 tbsp garlic powder
1 tbsp black pepper
2 beef bouillon cubes
2 tbsp chili seasoning (optional)
Spice Dump 2:
1 tsp Mexican oregano
1 tsp cumin
Whole serrano peppers (optional, for added heat)
Step-by-Step Instructions
1. Prepare the Chili Paste
Remove the stems and seeds from the dried guajillo and ancho chilies.
Toast the chilies in a dry skillet over medium heat for 1-2 minutes until fragrant.
Soak the toasted chilies in boiling water for about 5 minutes until softened.
Blend the softened chilies with garlic, a little salt, and the roux (flour and oil mixture). Blend until smooth and set aside.
2. Brown the Meat
Heat lard or oil in a Dutch oven over medium-high heat.
Brown the stew meat in batches, ensuring you don’t overcrowd the pan.
Once browned, drain excess fat and set the meat aside.
3. Build the Chili
In the same Dutch oven, return the browned meat and pour in the chili paste.
Add 16 oz of beef stock and the first spice dump. Stir well to combine.
Bring the mixture to a boil, then reduce to a gentle simmer.
4. Simmer and Flavor
Simmer the chili for 45 minutes, stirring occasionally.
Add the second spice dump, along with whole serrano peppers for extra flavor.
Continue simmering for another hour, allowing the meat to become tender and the flavors to meld.
Serving Suggestions
This Texas red chili shines on its own but can also be served with:
Warm cornbread
Flour tortillas
Shredded cheese and chopped onions (if you’re not a strict purist!)
Final Thoughts
Traditional Texas Red Chili is all about simplicity and bold flavors. While it takes a bit of time to prepare, the rich taste and tender meat make it worth every minute. Whether you're hosting a chili cook-off or just craving comfort food, this recipe is a must-try.
Try it out and let us know how it turns out! Don’t forget to check out more delicious recipes right here on quickreciper.com.
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