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Texas Chili - bowl o' red

The Texas official state dish!

Course: beef, Main Course, stew
Cuisine: Texas
Keyword: beef, chile
Servings: 4 people
Author: HelenFern
  • 2 dried pasilla chiles, also called ancho
  • 6 dried guajillo chiles, dried mirasol chiles
  • 1 cup hot water
  • 1/4 cup beef stock
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon brown sugar
  • 2 Tablespoons white distilled vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 Tablespoon chipotle chile powder
  • 2 Tablespoon chile powder
  • 3 Tablespoons beef lard
  • 1/2 cup dark beer (like porter)
  • 1 teaspoon garlic salt
  • 1/8 cup masa flour
  • 2 to 2-1/2 pounds beef, brisket, tri-tip, chuck
  • sour cream for garnish
  • limes for garnish
  1. Soak the dried chiles in hot water and let it set for two to three hours. 

  2. Add all the remaining ingredients (except the beef and masa) to a blender. Add the soaked chiles and their water (remove the stems). 

  3. Puree until it's well blended. 

  4. Cut the meat into 1 to 2 inch chunks. Place the pieces into the crock pot. 

  5. Stir in the chile paste, making sure all the pieces of meat are fully coated.

  6. Cook on high for about 3 1/2 to 4 hours. Set the lid off to the side and continue to cook for an additional 30 minutes - longer if the meat is not fork tender.

  7. Transfer to a heavy sauce pan.

  8. Next, put the masa in a small mixing bowl and slowly stir in 1/2 cup of the cooking liquid, stirring constantly until it becomes a paste.

  9. Stir the paste slowly into the pan with the meat and stir until it's totally mixed in.

  10. Bring to a boil, then reduce heat to low and simmer until the sauce thickens up.

  11. Serve hot topped with a little sour cream and a slice of lime. 

    Now that's a cup o'red!