Texas Red Chili Recipe | Yummly

Texas Red Chili

DAD COOKS DINNER(4)
Al bo: "Really nice used 1,5 tbsp chili, which is enough…" Read More
19Ingredients
5Hours
650Calories

Ingredients

US|METRIC
  • 3 teaspoons vegetable oil (divided)
  • 5 pounds beef chuck roast (trimmed of fat and cut into 1½ inch cubes)
  • 2 teaspoons kosher salt
  • 2 onions (large, diced)
  • 1/2 teaspoon kosher salt
  • 2 chipotles en adobo (minced, with sauce)
  • 1/2 cup chili powder
  • 3 tablespoons cumin powder
  • 1 tablespoon dried oregano
  • 6 cloves garlic (peeled and minced)
  • 2 jalapeno chiles (minced)
  • 28 ounces crushed tomatoes (or diced)
  • 4 cups water (or homemade chicken stock, if you have some available)
  • 1/4 cup masa harina (mexican corn flour)
  • 1 teaspoon chili powder
  • 1/2 cup water
  • 2 limes
  • salt
  • fresh ground black pepper
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    NutritionView More

    650Calories
    Sodium41% DV990mg
    Fat68% DV44g
    Protein92% DV47g
    Carbs6% DV17g
    Fiber24% DV6g
    Calories650Calories from Fat400
    % DAILY VALUE
    Total Fat44g68%
    Saturated Fat16g80%
    Trans Fat0g
    Cholesterol150mg50%
    Sodium990mg41%
    Potassium1120mg32%
    Protein47g92%
    Calories from Fat400
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber6g24%
    Sugars2g4%
    Vitamin A50%
    Vitamin C35%
    Calcium15%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(4)

    Al bo 14 days ago
    Really nice used 1,5 tbsp chili, which is enough. 700 g runderriblap, in instapot for 2,5 hours. Added sweetcorn and served on brown rice
    dancila 4 months ago
    This recipe is very delicious
    Heather 5 months ago
    My family loved this. I cut the recipe in half. It still made quite a bit. I did not follow the recommended last step. The very last step recommends letting it sit overnight in the fridge and reheating the next day. We ate this that same day that I cooked it. It was quite spicy. We had plenty of leftovers. But when I ate it the next day it was much milder and had more flavor. I also made this in my crockpot instead of the oven, Since I was going to be out of the home all day. It ended up kind of runny but that’s to be expected since it was in the crockpot. It was easily fixed with more Mesa Harina flour. This recipe was perfect for me because I hate beans and love chili!
    Paul 6 months ago
    I used low sodium chicken broth, pink salt (cause it's healthier) and this recipe is Keto but I added 2 cans (drained) of organic red beans...cause it ain't true chili without some beans! 😉

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