Texas Red Chili (No Beans)

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Toast the dried chiles briefly, soak them in hot water, then blend smooth with a little soaking liquid.

Ingredients quick view

3 pounds beef chuck, cut into 1-inch cubes

4 ancho chiles, stemmed and seeded

3 guajillo chiles, stemmed and seeded

2 tablespoons beef tallow or oil

1 large onion, diced

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon Mexican oregano

3 cups beef stock

1 teaspoon salt

For a spicier kick, add diced jalapeños or a dash of cayenne pepper.

Letting the chili rest for a while before serving can enhance the flavors.

Serve with shredded cheese for an added layer of flavor.

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