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flonline21_18299_mi9recipephotos_september2021_864x575_texasstylechili.jpg
Texas-Style Chili a.k.a. "Texas Red"
In episode 22 of Home Cooking with Foodland, Chef Keoni shares his tips to make chili “Texas-Style” chili. Layers of flavorful spices makes this comfort dish perfect for cooler nights.
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Recipe - Kahala MKT.
flonline21_18299_mi9recipephotos_september2021_864x575_texasstylechili.jpg
Texas-Style Chili a.k.a. "Texas Red"
000
Ingredients
Dried Whole Guajillo or Pasilla Chiles, 6 Chilis
Ground Cumin, 1 1/2 Teaspoon
Vegetable Oil, 5 Tablespoons
Boneless Beef Chuck, 2 Pounds
Small Onion, 1 Onion
Garlic, 3 Cloves
Beef Stock, 4 Cups
Masa Harina or Ground Corn Meal, 2 Tablespoons
Dark Brown Sugar, 1 Tablespoon
Distilled White Vinegar, 1 1/2 Tablespoon
Ground Black Pepper, 1/2 Teaspoon
Salt, to taste
Directions

Ingredients

  • 6 dried whole new mexico or california guajillo or pasilla chiles (or a combination of both, or ground chili powder)
  • 1 12/2 teaspoon ground cumin
  • 5 tablespoons vegetable oil
  • 2 pounds boneless beef chuck (well-trimmed of fat and cut into 3/4-inch cubes, or ground beef)
  • 1 small onion (finely chopped)
  • 3 cloves garlic (minced)
  • 4 cups beef stock or broth (plus more as needed)
  • 2 tablespoons masa harina or ground corn meal
  • 1 tablespoon firmly packed dark brown sugar (plus more as needed)
  • 1 1/2 tablespoon distilled white vinegar (plus more as needed)
  • 1/2 teaspoon freshly ground black pepper
  • salt (to taste)

 

Directions

  1. Lightly toast the chilis in a dry pan for 3 minutes, turning occasionally. Do not burn. Soak the chilis in warm water for 45 minutes until soft. Remove the stems and seeds from the chilis. Puree until smooth. Strain. Stir in the cumin seed, black pepper, and a pinch of salt, reserve. If using chili powder, combine chili powder, cumin, salt, and pepper, reserve.
  2. Heat the oil in a heavy gauge skillet or pot. Using 2 tablespoons of oil, brown half the beef. Remove, repeat with the second half.
  3. Using the remaining tablespoon of oil, lightly brown the onion. When the onions are translucent and golden, add the garlic and stir for a minute.
  4. Add in the reserved pureed chilis or chili powder and stir.
  5. Add stock and whisk in the masa harina.
  6. Add back the beef and any juices and bring to a very light simmer.
  7. Cook for approximately 2 hours, or until the beef is tender and the liquid is reduced to just covering the beef and nicely thickened.
  8. Stir in the brown sugar and vinegar.
  9. Adjust seasoning to preference.

For best results, let sit for at least 1 hour before serving.

 

Notes:

Classic serving style: Sour Cream and Lime Wedges

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Servings

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Makes 0 servings
Dried Whole Guajillo or Pasilla Chiles, 6 Chilis
an image
Poblano Pasilla Pepper, 0.4 Pound
Price with Maika`i card
$1.60 avg/ea was $1.76 avg/ea$3.99/lb
Ground Cumin, 1 1/2 Teaspoon
an image
Simply Organic Cumin, 2.31 Ounce
$6.79$2.94/oz
Vegetable Oil, 5 Tablespoons
an image
Wesson Vegetable Oil, 48 Ounce
$9.49$0.20/oz
Boneless Beef Chuck, 2 Pounds
an image
Certified Angus Beef USDA Choice Chuck, Boneless, 2 Pound
Price with Maika`i card
$16.98 avg/ea was $18.98 avg/ea$8.49/lb
Small Onion, 1 Onion
an image
Yellow Sweet Onion, 0.6 Pound
Price with Maika`i card
$1.49 avg/ea was $1.67 avg/ea$2.49/lb
Garlic, 3 Cloves
an image
Garlic, 1 Each
$1.29
Beef Stock, 4 Cups
an image
Kitchen Basics All Natural Original Beef Stock, 32 Ounce
Price with Maika`i card
$3.50 was $3.99$0.11/oz
Masa Harina or Ground Corn Meal, 2 Tablespoons
Not Available
Dark Brown Sugar, 1 Tablespoon
an image
C&H Pure Golden Brown Cane Sugar, 16 Ounce
Price with Maika`i card
$2.19 was $2.99$0.14/oz
Distilled White Vinegar, 1 1/2 Tablespoon
an image
Heinz Distilled White Vinegar, 16 Ounce
Price with Maika`i card
$1.99 was $2.29$0.12/oz
Ground Black Pepper, 1/2 Teaspoon
an image
Simply Organic Ground Black Pepper, 4 Ounce
$8.29$2.07/oz
Salt, to taste
an image
Morton Salt, 26 Ounce
$3.49$0.13/oz

Directions

Ingredients

  • 6 dried whole new mexico or california guajillo or pasilla chiles (or a combination of both, or ground chili powder)
  • 1 12/2 teaspoon ground cumin
  • 5 tablespoons vegetable oil
  • 2 pounds boneless beef chuck (well-trimmed of fat and cut into 3/4-inch cubes, or ground beef)
  • 1 small onion (finely chopped)
  • 3 cloves garlic (minced)
  • 4 cups beef stock or broth (plus more as needed)
  • 2 tablespoons masa harina or ground corn meal
  • 1 tablespoon firmly packed dark brown sugar (plus more as needed)
  • 1 1/2 tablespoon distilled white vinegar (plus more as needed)
  • 1/2 teaspoon freshly ground black pepper
  • salt (to taste)

 

Directions

  1. Lightly toast the chilis in a dry pan for 3 minutes, turning occasionally. Do not burn. Soak the chilis in warm water for 45 minutes until soft. Remove the stems and seeds from the chilis. Puree until smooth. Strain. Stir in the cumin seed, black pepper, and a pinch of salt, reserve. If using chili powder, combine chili powder, cumin, salt, and pepper, reserve.
  2. Heat the oil in a heavy gauge skillet or pot. Using 2 tablespoons of oil, brown half the beef. Remove, repeat with the second half.
  3. Using the remaining tablespoon of oil, lightly brown the onion. When the onions are translucent and golden, add the garlic and stir for a minute.
  4. Add in the reserved pureed chilis or chili powder and stir.
  5. Add stock and whisk in the masa harina.
  6. Add back the beef and any juices and bring to a very light simmer.
  7. Cook for approximately 2 hours, or until the beef is tender and the liquid is reduced to just covering the beef and nicely thickened.
  8. Stir in the brown sugar and vinegar.
  9. Adjust seasoning to preference.

For best results, let sit for at least 1 hour before serving.

 

Notes:

Classic serving style: Sour Cream and Lime Wedges