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Red Texas Chili

Red Texas Chili


  • 1/2 pound mixed dried chiles, like ancho, pasilla, or guajillo (but not chipotles)
  • 2 12 ounces Mexican beers, like Negro Modelo
  • 1 1/2 teaspoons vegetable oil
  • 2 pounds beef chuck, diced
  • 4 1/2 teaspoons chili powder
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons granulated onion
  • 1 1/2 teaspoons granulated garlic
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 medium white onions, diced
  • 2 tablespoons minced garlic
  • 1 cup red wine
  • 3 cups whole peeled tomatoes, crushed
  • 3 cups beef or chicken stock
  • 1/4 cup dark chocolate chips
  • Kosher salt
  • Cheddar cheese, for garnish (optional)
  • Sliced red onion, for garnish (optional)
  • Pickled jalapeno, for garnish (optional)


  1. Preheat the oven to 350 degrees . Place chiles on a baking sheet and toast for 2 minutes. Remove stems and seeds. Add chiles and beer to a saucepan and simmer over medium heat until tender, about 20 minutes; then process in a blender until pureed. (Or use store-bought chile paste.)
  2. In a large pot over medium-high heat, heat vegetable oil. Add beef to pot and sear; when browned, remove from pot and set aside.
  3. In a small bowl, stir together chili powder, smoked paprika, cayenne pepper, black pepper, granulated onion, granulated garlic, and cumin. Add the spice mix to pot and cook, stirring, for 2 to 3 minutes.
  4. Add onions to pot and continue to cook until soft. Add garlic; when aromatic, stir in 1 cup chili paste. Reduce heat to low and cook for 3 minutes more, then add wine. Return heat to medium and cook until wine is almost fully reduced. Add tomatoes, stock, and beef to pot and bring to a simmer. Reduce heat to very low, cover, and cook for 2 hours more or until tender. Add chocolate chips and cook for another hour.
  5. Season to taste with salt. Serve with cheese, red onion, and pickled jalapenos if desired.


  • Courtesy of Chef Richard Blankenship, CBD Provisions, Dallas


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