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Texas Red Chili:

Special thanks to Rachel for this wonderful recipe!

A shroud of mystery surrounds the beginnings of chili con carne and recipes provoke disputes among aficionados but, we can all agree this entry is truly a contender.

chili peppers, meat, garlic, beans, onions, cumin and more

Chili has spawn contests, national pride, and some even claim it has provoked gunfights in the old west. Now it’s loved by young and old alike, so go for it... fire up a ‘ pot o red’, maybe you’ll make history and at least you’ll make dinner!

Did you know: many food historians agree that chili con carne is an American dish with Mexican roots, but we believe chili to be a gift from the gods...

Did you know: In 1977 - The Texas legislature officially proclaimed chili the official ‘state food’ of Texas in recognition of the fact that the only real 'bowl of red' is that prepared by Texans.

Texas Red Chili

Recipe courtesy of: Rachel Woodham | Date Added: 14 Aug 2013
Listed in: Soups
Recipe Yield: Serves 8

8 whole dried chiles (5 ancho and 3 guajillo or all ancho; about 3 ounces)
3 tablespoons safflower oil, plus more as needed
3 pounds trimmed beef chuck, cut into small pieces (1/2 inch or smaller)
Coarse salt and freshly ground pepper
2 large onions, coarsely chopped (4 cups)
7 to 8 garlic cloves, minced (5 tablespoons)
2 jalapeno or serrano chiles, seeded if desired, minced
2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 can (28 ounces) whole peeled plum tomatoes, pureed with their juice (3 1/2 cups)
4 cups water, plus more if needed and for soaking
2 to 3 teaspoons white vinegar, to taste

Cooking Instructions

In just a few quick steps, you will have a delicious chili recipe that will make you say "Hot Doggy!"

Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.

Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.

Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.

Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).

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Texas Red Chili
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