Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

Terms & Conditions

An invoice will arrive with your free issue, so if you're not interested, write "no thanks" on it and owe nothing. The free issue is yours to keep! Taste of Home publishes 1 special issue per year that counts as 2 issues in your subscription.

close
Try America's #1 Cooking Magazine - FREE!

Claim your FREE ISSUE of Taste of Home and enjoy 100+ favorite recipes & tips from real home cooks! If you like it, extend to a full-year subscription and get 7 more issues (8 in all) for $12.98-54% OFF the cover price.

VALID USA ONLY TERMS PRIVACY POLICY

Thanks for signing up!

(2)

Authentic Texas Red Chili

Rate This Article

Comment On This Article

Image

This authentic chili is one of the best Texas chili recipes around. Give this very quick and easy chili recipe a try today and your taste buds will not be disappointed.

Ingredients
  • 3 Ancho Chilies
  • 1 tablespoon cumin seeds
  • 1 1/2 pounds beef chuck roast, trim of fat cut into a dice
  • 1 1/2 pounds lean pork, cut in dice
  • 3 yellow onions, chopped
  • 6 cloves garlic, chopped
  • 6 jalapenos, chopped
  • 2 teaspoons salt
  • 6 tablespoons chili powder
  • 1 tablespoon oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cocoa powder
  • 3 tablespoons worcestershire sauce
  • 1/4 pound bacon, diced
  • Dash cider vinegar
  • 2 cups cooked pinto beans (optional)
  • 1 bay leaf (optional)
  • 28 ounces can tomatoes (optional)
  • 1 cup corn (optional)
Instructions
  1. Roast cumin seeds for 10 minutes in a 375 degree F oven. Remove and set aside.
     
  2. Heat a large kettle and saute the bacon until clear. Brown the meats first, drain off the fat, and then add the remaining ingredients and simmer for 3-4 hours on low, adding tomato sauce, beef stock or water if it seems dry.
     
  3. Correct seasonings and add the cooked beans and tomato sauce, cook for 1-2 more hours on low.
     
  4. Prepare chilies by cracking them open and removing seeds and veins and stems. Cover with hot water. Soak for 1 hour. Drain, but reserve the soaking liquid.
     
  5. Place pepper skins in blender and add enough of the water so that the total amount in the blender is 2 cups. Add 2 cloves garlic, 1 teaspoon oregano and 1 teaspoon salt, and blend until thick and smooth to make Ancho Chili paste.

  6. Add chili paste to the chili.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Twitter Pinterest Twitter Blog Email RSS

© Copyright 2012 Prime Publishing, LLC. All rights reserved.

www.recipelion.com

..