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Texas Red Chili: A Hearty Taste of Texas Tradition

Texas red chili, which is also called a bowl of red or chile con carne, is a hearty and tasty stew from the Lone Star State. This chili doesn’t have beans or tomatoes like its more familiar cousin. Instead, it uses slow-cooked beef, a mix of dried chilies, and a symphony of spices to give it a deep flavor that warms you from the inside out.

This guide provides a lot of information about Texas red chili. It talks about its past, the special ingredients that make it special, and how to make a pot of chili that is good enough for a cattle drive.

Choose Your Serving Size:

There is a smaller Texas Red Chili Cup (With Beans) (+$3.99 | 240 cal) for people who want a taste of Texas in a cup.
The Texas Red Chili Bowl (With Beans) (+$4.99 | 480 cal) is a bigger dish for chili fans who want more substance.

Nutritional and Allergen Information

You can ask for the chili to be cooked just the way you like it. People who already have some health problems may be more likely to get sick from eating raw or undercooked meats, poultry, seafood, shrimp, or eggs. Based on a daily meal of 2,000 calories, but each person may need more or less calories. You can get more nutritional and allergy information by asking for it or going to the Nutrition & allergy site.

NutrientAmount Per Serving% Daily Value*
Calories from Fat100
Total Fat12g18%
Saturated Fat3.5g18%
Trans Fat0g0%
Total Carbohydrates13g4%
Dietary Fiber3g12%

In the 1800s, cowboys ran cooked stews on cattle over open fires. This is where Texas Red Chili got its start. On these long trips, food that went bad quickly wasn’t a choice, so the chili was made with dried chilies, beef cuts that were easy to find, and a few strong spices.

Texas prisons also played a role in the evolution of this dish. Inmates often judged the prison by the chili they were given, which led to a constant push for new ideas and better flavors. By the late 1800s, Texas red chili was a must-have at parties and chili cook-offs, securing its place in the history of Texas food.

Texas red chili is truly unique because it focuses on a chili pepper taste that has not been changed in any way. This chili is different because of the following:

  • No Beans, No Tomatoes: In Texas Red Chili, beans and tomatoes are not added, which differs from most chili versions. The strong tastes of the dried chilies and spices can shine through now.
  • The Power of Dried Chiles: Red chilli is a mix of dried chillies in central Texas. Ancho chilies add a deep, smoky heat, and guajillo peppers give it a fruity touch. Chilies de árbol can be added for a kick of heat, or pasilla chilies can be used for a touch of earthiness.
  • Spice is Nice: Texas red chilli likes strong tastes. Cumin, coriander, garlic powder, and onion powder are often added. Some recipes use unusual spices like cinnamon and clove for an extra layer of flavour.

Texas Red Chili Recipe

Making Texas red chilli takes a lot of time, care, and attention to detail. Here are the steps you need to take to make this delicious dish:

Texas Red Chili
#Texas Red Chili
  • 2 lbs of beef chuck, cubed
  • 4 dried ancho chiles
  • 2 tablespoons cumin seeds
  • 2 tablespoons paprika (or smoked paprika)
  • 1 tablespoon vegetable oil
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • 2 cups beef broth
  • Salt and pepper to taste
  • Optional: Serrano or jalapeño peppers for extra heat
  • Prepare the Chilies: To make them, toast the dried ancho chiles over medium-low heat in a dry pan until they smell good. Please remove the stems and seeds, then soak them in hot water for 20 minutes to make them soft. Using a mixer, blend the softened chiles until they are smooth. If necessary, add some of the liquid used to soak the chiles.
  • Toast the Spices: Toast the cumin seeds in a dry pan until they smell good. Then, use a mortar and pestle or a spice grinder to turn them into a powder.
  • Brown the Beef:
  1. Heat the vegetable oil in a big pot or Dutch oven over medium-high heat.
  2. Add the beef and brown it.
  3. Add salt and pepper to the beef, then cook it in small chunks to ensure it has a lot of flavor.
  4. Take the beef out and set it aside.
  • Sauté the Aromatics: Lower the heat to medium and add the onions to the same pot to cook the aromatics. Cook them until they become apparent. After you add the chopped garlic, cook for one more minute.
  • Combine Ingredients:
  1. Blend the ingredients.
  2. Add the ground cumin, paprika, and pureed ancho chiles to the pot with the beef.
  3. Please ensure the spices and pepper puree cover the beef evenly by mixing them well.
  • Slow Cook: Put the beef broth in the pot and slowly bring the whole thing to a boil. It should simmer for at least two hours or hours; the beef is soft enough to pierce with a fork. Add more broth or water if needed, and stir the food occasionally.
  • Final Seasoning: Last, add the spices. Check the chilli’s flavour and add more salt, pepper, or spices if needed. Small pieces of serrano or jalapeño peppers can be added in the last 30 minutes of cooking to give it more heat.
  • Serve: If you want, top the hot Texas Red Chili with chopped fresh onions, shredded cheese, and sour cream.

What kind of beef is best for Texas red chili?

For Texas red chili, a chuck roast is a great choice. It has a good amount of fat for taste and connective tissue that breaks down over a long simmer, making the meat tender and tasty.

What makes Texas chili different?

Texas chili doesn’t have beans or tomatoes in it. Instead, it uses dried chilies and spices to give it its taste.

Is Texas red chili spicy to eat?

It can have different amounts of spice, but it usually has a spicy heat. The types and quantities of peppers used can be changed to change the heat.

Why is Texas famous for chili?

Red chili from Texas has a long past that goes back to prison meals and cattle drives. It’s a must-have at parties and chili cook-offs.

What do you eat with Texas chili?

People like eating it with cornbread, sour cream, avocado, chopped onions, parsley, and shredded cheese.

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