Texas Chili "Bowl of Red"
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 15 mins
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Total Time
3 hrs 30 mins
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Servings
8
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Calories
446 kcal
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Course
Main Course, Dinner
Texas Chili "Bowl of Red"
Description
Texas Chili "Bowl of Red" centers on beef chuck cut into cubes and seasoned with salt before browning. The use of chipotles in adobo and fresh jalapeños builds a smoky and spicy character, complemented by a chili and cumin spice mix and dried oregano. Tomatoes and chicken stock form the cooking liquid, which is brought to a boil and then transferred to the oven for slow cooking. Baking this chili for 3 hours tenderizes the beef and deepens the flavors.
The masa harina mixture blended with chili powder, water, lime juice, salt, and pepper is added as a thickener, giving the chili a traditional rich texture and a slight tang from the lime. This preparation yields a thick, intensely spiced stew with robust smoky layers and a satisfying depth from the long cook time.
This chili can be served as a filling main dish on its own, accompanied by typical sides like cornbread or tortillas. The texture and flavor balance make it versatile for casual meals or gatherings that call for a substantial, comforting stew. The recipe details precise seasoning and layering of flavors, ensuring the chili develops character from each step of preparation.
Ingredients
Chili
- 5 pounds beef chuck roast trimmed of fat and cut into 1-inch cubes
- 2 teaspoons kosher salt
- 2 tablespoons extra virgin olive oil
- 2 large onion diced, yellow
- ½ cup chipotles in adobo minced, with sauce
- ¼ cup chili powder 32 g
- 2 tablespoons cumin powder
- 1 tablespoon oregano dried
- 2 tablespoons garlic minced
- 2 medium jalapeno pepper minced
- 1 can diced tomatoes 28 ounces
- 4 cups chicken stock 960 g
Thickening Mixture
- ¼ cup masa harina 28.5 g
- 1 teaspoon chili powder
- ½ cup water 118 g
- 2 tablespoons lime juice freshly squeezed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Chili
- Preheat the oven to 325°F.
- Season the beef cubes with salt.
- Heat the oil in large heavy bottom dutch oven over medium heat.
- Add beef in batches and cook until browned (3-4 minutes on each side). Transfer cooked beef cubes to a bowl and repeat with remaining beef. Remove all beef from the dutch oven.
- To the same dutch oven, add onions and stir occasionally, using your spatula to scrape up any brown bits from the bottom of the pan. Sauté for 5-10 minutes or until the onions are soft.
- Make a well in the center of the onions and add chipotle peppers. Cook 1 minute and stir to combine.
- Add jalapenos, garlic, chili powder, cumin, and oregano and stir to combine. Cook for 1 more minute.
- Add the tomatoes, chicken stock, and cooked beef cubes, stir to combine.
- Increase heat to high and bring the mixture to a boil.
- Cover the chili and transfer it to the oven.
- Bake for 3 hours.
Thickening Mixture
- In a small bowl whisk together masa flour, chili powder, and water.
- Remove chili from the oven and pour the mixture into the chili. Stir to combine.
- Heat the chili over medium heat, stirring occasionally until the thickened.
- Add lime juice, salt, and pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 446kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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