Entree: United States – Texas – Texas Red Chili (Chili con Carne, no beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (907 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 3 tbsp (24 g) chili powder (blend of ancho/guajillo if available)
- 1 tbsp (7 g) ground cumin
- 1 tsp (6 g) smoked paprika
- 2 tbsp (30 ml) tomato paste
- 4 cups (960 ml) beef stock
- 1 cup (240 ml) canned crushed tomatoes
- 2 tbsp (16 g) masa harina (or cornmeal) mixed with 3 tbsp (45 ml) water to thicken
- 2 tsp (12 g) kosher salt (adjust to taste)
- 1/2 tsp (2 g) freshly ground black pepper
- 2 bay leaves
- 1 tbsp (15 ml) apple cider vinegar (optional, to brighten)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat 2 lb (907 g) beef cubes dry and season lightly with salt and pepper. Heat 2 tbsp (30 ml) oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
2. Brown beef in batches, avoiding overcrowding; transfer browned pieces to a plate.
3. Reduce heat to medium, add chopped onion and sauté until translucent, 5–7 minutes. Add 4 minced garlic cloves and cook 30 seconds.
4. Stir in 3 tbsp (24 g) chili powder, 1 tbsp (7 g) cumin, 1 tsp (6 g) smoked paprika and 2 tbsp (30 ml) tomato paste; cook 1–2 minutes to toast spices.
5. Return beef to pot, add 4 cups (960 ml) beef stock, 1 cup (240 ml) crushed tomatoes, 2 bay leaves and bring to a simmer. Reduce heat to low, cover partially, and simmer gently 1.5–2 hours until beef is tender.
6. Stir in masa harina slurry (2 tbsp (16 g) masa + 3 tbsp (45 ml) water) to thicken and simmer 10–15 minutes. Adjust seasoning with 2 tsp (12 g) salt, 1/2 tsp (2 g) pepper and 1 tbsp (15 ml) apple cider vinegar if desired.
7. Remove bay leaves and serve hot.

1. Pat 2 lb (907 g) beef cubes dry and season lightly with salt and pepper. Heat 2 tbsp (30 ml) oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
2. Brown beef in batches, avoiding overcrowding; transfer browned pieces to a plate.
3. Reduce heat to medium, add chopped onion and sauté until translucent, 5–7 minutes. Add 4 minced garlic cloves and cook 30 seconds.
4. Stir in 3 tbsp (24 g) chili powder, 1 tbsp (7 g) cumin, 1 tsp (6 g) smoked paprika and 2 tbsp (30 ml) tomato paste; cook 1–2 minutes to toast spices.
5. Return beef to pot, add 4 cups (960 ml) beef stock, 1 cup (240 ml) crushed tomatoes, 2 bay leaves and bring to a simmer. Reduce heat to low, cover partially, and simmer gently 1.5–2 hours until beef is tender.
6. Stir in masa harina slurry (2 tbsp / 16 g masa + 3 tbsp / 45 ml water) to thicken and simmer 10–15 minutes. Adjust seasoning with 2 tsp (12 g) salt, 1/2 tsp (2 g) pepper and 1 tbsp (15 ml) apple cider vinegar if desired.
7. Remove bay leaves and serve hot.