Also known as Texas Red Chili, this is an authentic and classic Texas Chili recipe. Tender chunks of beef are cooked with chilies and tomatoes to make a hearty, thick and chunky chili. No beans!
Dried Ancho Chile Dried Guajillo | Beef Chuck Dried Arbol Chili Onion | Garlic Cloves Canned Crushed Tomatoes Masa Harina | Smoked Paprika Cumin | Mexican Oregano Cayenne | Chili Powder Beef Bouillon | Sugar
Cut chilis, remove the seeds and bring them to a boil. Take off heat, cover, and let stand for 15 minutes. Pour chili and water into a food processor and blend into a paste.
Season beef cubes with salt and pepper and lightly brown in oil, then set aside. Brown the onion and garlic until fragrant and stir in the spices.
Add crushed tomatoes, the cooked beef, and beef bouillon. Stir and bring to a boil. Then cover and cook on low medium heat for 4 hours or until meat is tender.
Remove some liquid from the chili and slowly mix it with Masa harina until thick, but not clumpy. Return the masa/water mixture to the chili and stir thoroughly.
Stir in granulated sugar and salt to taste. If the chili is still too bitter, add more sugar and salt to balance out the flavors. Serve and enjoy!