If you’re a serious chili connoisseur and meat lover, this will be “right up your alley“. And it’s a Texas traditional-no beans!
Texas Red Chili (recipe by David Bonom)
3 dried guajillo or pasilla chiles
2 dried ancho chiles
2 lb 85% lean ground beef
6 slices thick-cut smoked bacon, cut in ½-inch pieces (8 oz.)
3 large Vidalia or other sweet onion, chopped
2 green sweet peppers, chopped
2 Serrano peppers, finely chopped
8 cloves garlic, minced
2 Tbs chili powder
2 tsp ground cumin
1 28-oz can diced tomatoes
1 Tbs lime juice or cider vinegar
Optional: Cheddar cheese wedges and sliced green onions
1. In a large skillet over medium heat, cook guajillo and ancho chiles 3 to 4 minutes, turning occasionally until toasted.
Cool; remove and discard stems and seeds.
Transfer to bowl; cover with boiling water.
Let stand for 20 minutes.
Drain, reserving one-third cup soaking liquid.
In a blender, puree chiles and liquid; set aside.
2. In a 5-6 quart Dutch oven over medium-high heat, cook beef about 8 minutes, until beginning to brown.
Drain fat; transfer beef to bowl.
3. In the same pan, cook the bacon for 5-6 minutes, stirring occasionally until browned.
Stir in onions, sweet and Serrano peppers and garlic.
Cook 7 minutes, stirring occasionally.
Add pureed chiles; cook and stir for 3 minutes.
Add chili powder and cumin; cook and stir for 1 minute.
Add reserved beef, untrained tomatoes and 1 cup water.
Bring to boiling; reduce the heat to medium-low.
Simmer, covered, for 30 minutes
4. Remove from the heat; stir in lime juice and ¼ tsp salt.
Top with cheese and onions.
Makes 8 servings
Work time: 40 min.
Cook time: 30 min.
Additional Chili Info
Kidney and pinto beans are renowned in chili world, but white beans, black beans, garbanzos or even edamame can kick things up a notch
There’s the tried-and-true way of seasoning chili: Regular and hot chili powder or a mix of other herbs and spices. But another way is using whole dried peppers that have been re-hydrated and pureed.
Look for dries chiles (like spicy guajillos or mild anchos) in the Mexican (or Hispanic) section of supermarkets or in Mexican (or Hispanic) grocery stores.
You can add the following to chili: For those that like extra “heat”-Tabasco or hot sauce (cayenne pepper) and sliced jalapenos
For kids: Corn chips and shredded cheese
For a light taste (or flavor): A squeeze of lime juice, chopped green onions and fresh cilantro
Alternative chili toppings include: Crumbled goat cheese, grated Gruyere, sliced scallions, finely diced Roma tomatoes, pitted and chopped black olives, shredded and lightly fried corn tortillas, crumbled corn chips, lightly toasted pitas cut into strips, chopped green pepper, sliced avocado or guacamole.
Source: “Chili Season” by Richard Swearinger-Better Homes and Gardens, Oct. 2011 and “Around the Table-Family Time: Chill-Chasing Chili”-Parade magazine, Feb. 3, 2013