Texas Red ChiliPT230Mhttps://img4.recipesrun.com/201907/2019/0904/44/a/483099/300x200x50.jpg This Texas classic doesn't include beans or tomatoes, only beef, homemade chile paste, and a few flavorings. It's what Texans call a "Bowl o' Red" and tastes intensely of its two main ingredients. Take care to cook the chili at the barest possible simmer to avoid evaporating the sauce before the beef is tender. Whatever combination of dried chiles you use, make sure they're as fresh as possible. Dried chiles should be pliable (but not damp) and without signs of mold.4 servings
Ingredients:
Lime wedges Sour cream Kosher salt1 1/2 tbsp. Distilled white vinegar1 tbsp. Dark brown sugar2 tbsp. Corn tortilla flour2 1/4 cups Water2 cups Beef stock3 cloves Garlic, minced1/3 cup Finely chopped onion2 1/2 pounds Boneless beef chuck, well trimmed and cut into 3/4-inch cubes 5 tbsp. Lard, vegetable oil, or rendered beef suet1/2 tsp. Freshly ground black pepper1 1/2 tsp. Ground cumin seed2 oz. Dried, chiles combination (6 to 8 chiles)
This Texas classic doesn't include beans or tomatoes, only beef, homemade chile paste, and a few flavorings. It's what Texans call a "Bowl o' Red" and tastes intensely of its two main ingredients. Take care to cook the chili at the barest possible simmer to avoid evaporating the sauce before the beef is tender. Whatever combination of dried chiles you use, make sure they're as fresh as possible. Dried chiles should be pliable (but not damp) and without signs of mold.
