How to Make Texas Red Chili | Beef Chili Recipe

- A bowl of Texas red is one of my favorite comfort foods. It's all about the meat and all about that authentic chili flavor, no beans let's get started. (upbeat music) So in Texas, everything is big and everything is bold. So for an authentic bowl of Texas red we're gonna use chuck roast. I start by toasting our dried chilies in a dry dutch oven pan on medium heat for about two or three minutes. Once they're nice and fragrant then move them to a bowl and submerge them in boiling water, using a smaller bowl on top of the chilies helps the chilies stay submerged in the water. This will help the chilies bloom and become very flavorful and fragrant for our chili. I'm using Saran wrap to seal in all of that steam. And I'll let all of this steep for about 30 minutes. So I chose to use chuck roast for the really bold beef flavor that it's going to give our chili and the marbling in it will help with that as well. You can clean off any excess fat that you don't wanna use. I'm cutting into one inch pieces for easy searing and easy braising as we cook our chili. I'll start by adding a little oil to our dry Dutch oven pan and heating it to a high heat. When it comes to seasoning for this beef it's just gonna be salt and pepper today. It's important to keep in mind that when you're searing off your beef, you don't wanna crowd the pan. That will ensure a really great crisp crust on each side. So as you're searing your beef in batches be careful not to turn your beef too early. If it's still sticking to the bottom of the pan it's telling you that it's not ready to be flipped, when it's ready it'll remove from the pan really easily. Once the first batch of searing is finished. Remove the pieces from your pan onto a sheet tray add in a little more oil to your pan and add the second batch of beef to be seared. For my onions I'll do a medium to small dice. Be sure to do this a little bit quickly so there's no tears involved. The goal for the onions is to really just cook them to a translucent semi-soft state. We're not trying to caramelize onions. I'll saute the onions first in my pan. And all of the juices that will release will help all of those brown bits scrape up nicely off the bottom of our pan. So don't clean your pan in between searing. That's all really good flavor. As my onions are sauteing I will mince up my fresh garlic and I will say that using fresh garlic in this recipe is an absolute must. The flavor and the aromatics that you get from fresh garlic is just unmatchable. Mincing garlic takes just a little bit extra time out of your day, but trust me, the more you do it the more you'll get comfortable with your knife skills. Next we'll add in our minced garlic. And this tells me that once our minced garlic is in the pan we don't want this to cook for an extremely long time. So give that a good stir and go ahead and add in your dried spices, Brown sugar and dried herbs next. Stir all of that in so it's all evenly distributed throughout your onions. And then go ahead and add in your Masa and I'll let it cook for about two minutes and turn off the heat. I like to use Masa and my recipe as the thickening agent because of the sweet flavor that it gives versus flour. Next let's make our sauce. So Texas red is really all about the authentic chili flavor. So if you're not familiar with steeping dried chilies let me show you how to clean them up. After 30 minutes in the hot water these chilies become nice and soft and super fragrant. So all I do is remove the stem, scrape out the seeds. This process takes a little bit of time but it's important to scrape out those seeds simply because of the texture, but please don't stress. If you leave a couple of seeds it's definitely not gonna hurt. And rough chop them to get ready for the blender. As we blend these peppers the aroma and the kitchen is so intense. But I want you to know the heat on these peppers is nothing to be afraid of. And I promise you're gonna love it. And this is the best part of this entire recipe. I'm going to use a little bit of that reserved steeping liquid, because there's a lot of flavor in there. That will help the chilies blend up nice and smooth. Once our chilies are nice and blended, we'll add it straight into our pan with our onions, turn the heat back up to medium high. Next we'll add in our tomatoes, our beef stock, and finally that gorgeous seared off chuck. This chuck will submerge itself in this sauce and braise for a few hours, and become extremely tender and fall apart. This is serious flavor intensified you guys. This recipe is killer. So we'll cover our chili, and this will cook for about three and a half hours and your entire house will smell so good. Look at that. Our Texas chili is done. It has been simmering for about 30 minutes uncovered to really let that broth thicken. I'm ready to adjust my seasoning a little bit. I might add a little bit more salt but I'm definitely going to talk about the importance of the acid. So adding a whole lime, this acid will brighten all of it up and it'll be the perfect finishing touch on your bowl of comfort. A good tip you should know about juicing citrus is if you give it a quick roll on your cutting board with slight pressure with the palm of your hand right before you slice into it, that makes it extra easy to juice. So we'll just cut our limes in half and using my opposite hand that I'm squeezing with. I'll use it to catch any seeds that may fall and go ahead and squeeze all of that juice out. This is a great recipe, but I want to encourage you to taste as you go. Taste for that seasoning and taste for that salt, everybody's palette is different. Yep, I needed just a little bit more salt. The moment everybody's always waiting for it's time to bowl some of this up, and I'm going to choose to garnish with a little bit of sour cream, because I love that extra tang it gives. This is gonna become a family staple in your house I promise. Personally, I love a little extra lime with my Texas red. Let's give it a taste. Hmm, this is my definition of comfort. I hope you guys enjoy this recipe. I hope you've enjoyed cooking with me today, please like and subscribe for more awesome recipes.

Channel: Certified Angus Beef ®

Views: 511,562

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Id: Uz10po_W1ZY

Length: 7min 17sec (437 seconds)

Published: Fri Feb 26 2021