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Hearty Texas red chili With all the fixins

This comforting chilli is packed with hearty beef and spices. 



Braised beef chuck

  • 3 lb Beef chuck
  • 4 dried ancho chillies
  • 3 dried gualliho chillies
  • 5 cups Beef stock
  • 2 cups Onion
  • 1 cup Poblano chili
  • 2 tablespoons Garlic
  • 1/4 teaspoon Cinnamon
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Allspice
  • 1 teaspoon oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Texas red chilli

  • 1/2 cup onion
  • 2 1/2 cups poblano
  • 1 300ml can tomatoes with green chili
  • 1 can/ 500ml red kidney beans
  • 500 g ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika


Braised beef chuck 

  1. Preheat the oven to 325 degrees F. In a sauce pot, oil medium-high heat and simmer the beef stock; once hot, pour over the dried chillies and steep until softened. Once softened, blend chillies and broth until smooth, reserve. In a large mixing bowl, toss the beef with olive oil, salt, and pepper. In a large Dutch oven on medium-high heat, sear off the meat on all sides. Remove from pot and reserve. Add in the onions, poblano peppers and crushed garlic, stir to combine and sauté until the vegetables are translucent. (About 3 minutes) add in the cinnamon, cumin, allspice and oregano. Add the beef back into the pot and the pureed chilli broth. Cover with a tight-fitting lid and braise in the oven until the beef is fork-tender (about 1-2 hours). Reserve meat and liquid

Texas red chilli 

  1. In a Dutch oven on medium-high heat, brown off the ground beef and season with salt and pepper. Add in the poblano peppers and onion and stir to combine. Sauté the vegetables until slightly softened (about 2 minutes). Season with the smoked paprika and add the canned tomato, chillies, and kidney beans. Cook the mixture for about 5 minutes. Add in the braised beef and braising sauce. Stir to combine. Reduce heat to low and allow the chilli to reduce, becoming thick and flavourful. 

Assemble and Serve

  1. Set out some mixed shredded cheese, green onions and sour cream. Plate chilli in bowls and enjoy with garnishes. Enjoy!

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