Warm your stomach with our hearty Texas Red Chili recipe! The savory thick sauce of this beef stew is packed with flavors from cumin, paprika, sugar, apple cider vinegar, beef broth, and beer. For a bit of heat, chili flakes and chili powder are added to the dish.
🔴 Check the full recipe on how to make Texas Red Chilli here:
Ingredients:
2 lb beef chuck or brisket, cut into large chunks
3 tbsp canola oil
2 tbsp garlic, diced
¾ cup red onions, diced
2 tsp chili powder
1¼ tsp ground cumin
1 tbsp smoked paprika
1 tbsp brown sugar
2 cups tomatoes in sauce, canned diced or crushed
1-14 oz can red kidney beans, drained
1 tbsp apple cider vinegar
¼ tsp chili flakes
5 cups beef broth
½ cup beer of your choice
salt and ground black pepper to taste
To Serve:
Roughly 2 oz sliced bread per serving
1 tsp cilantro per serving, sliced
1 tsp cheese per serving
⬇️ How to make Texas Red Chilli ⬇️
0:06 Pour oil into a Dutch oven and heat over medium.
0:13 Add beef chunks and sear until evenly brown on all sides, roughly 5 to 7 minutes per side. Set aside and drain any excess fat.
0:27 Lower the heat. Add garlic and onions. Saute briefly.
0:50 Add chili powder, cumin, paprika, brown sugar, and chili flakes. Roast briefly.
1:10 Add cooked beef, then deglaze with beer and reduce briefly.
1:30 Add tomatoes, kidney beans, and beef broth. Stir to combine.
1:46 Bring stew to a boil, then reduce to a simmer. Continue simmering until beef is tender and the stew has both thickened and reduced by half, roughly 2 hours. If necessary, skim off any impurities.
2:00 Add vinegar, then season with salt and pepper. Adjust accordingly.
2:22 Top your chili with grated cheese and chopped cilantro. Serve with bread slices.
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