Texas Red Chili

Texas Red Chili

SheKnows
  • Prep: 20 min
  • Cook Time: 20 min
  • Total: 40 min
  • Serving: 8
For every one that loves chili like I do, I would recommend this recipe.

Ingredients

  • 2 fresh jalapeño peppers
  • 2 fresh ancho peppers
  • 3 pounds lean chuck, cut into ¼-inch cubes
  • 1/8 pound rendered beef suet or 2 tablespoons vegetable oil
  • 2 tablespoons cumin
  • 1 to 3 teaspoons cayenne pepper
  • 1 teaspoon oregano
  • Salt
  • 1 clove chopped garlic
  • 1 chopped onion

Directions

  1. In a hot skillet, under the broiler, or over a direct flame, char the peppers on all sides, then place them in a brown paper bag, to sweat. Peel off the skins and remove the stems and seeds. Purée the peppers in a food processor or blender with just enough water to cover.
  2. Sauté the chuck in the suet or oil until the meat is gray.
  3. Combine the meat and the pepper purée in a large pot, cover with 2 inches of water, and bring to a boil. Turn down the heat and simmer for 30 minutes.
  4. Remove from the heat; add seasonings and garlic. Bring to a boil again, then simmer, covered, for 45 minutes, stirring occasionally. Add water, sparingly, if the meat sticks to the pot.
  5. Let the chili sit in the refrigerator, then skim the fat. Reheat the chili and serve topped with chopped onion. Offer saltine crackers on the side. (And beans, too, if you must.)

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Comments

Comments on "Texas Red Chili"

May 05, 2010 | 10:19 AM

I'm confused. I have been told that, by definition, ancho peppers are really ripe (i.e. red), dry poblano peppers (which are known as poblanos when they are green and fresh). Anchos are sweeter than poblanos, and they would impart the "red" in the Texas Red Chili. So, does this recipe really beg for anchos (which are dried) or poblanos (which are fresh - and green, and not very sweet)?