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Red Texas Chili


Survival food for a long cold winter, this Red Texas Chile does the job! Spend an evening weekday or lazy weekend day making a big batch of this delciious chile and you can make a treat you can reheat for lunches to come. Enjoy!

Recipe by Michael Sindoni, executive chef of CBD Provisions in Dallas, TX

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  • 1/2 pound mixed dried chilies (ancho, pasilla, guajillo), trimmed and seeded
  • 2 (12 ounce) Mexican beers, such as Negro Modelo
  • 3 tablespoons dark chili powder
  • 2 tablespoons smoked paprika
  • 2 tablespoons mustard powder
  • 1/2 teaspoon cayenne
  • 1 teaspoon ground black pepper
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • 2 tablespoons cumin seeds, toasted, then ground in a spice grinder
  • 1 tablespoon vegetable oil
  • 2 pounds ground beef chuck
  • 2 pounds beef chuck, 1/4-inch dice
  • 1/2 pound slab bacon, 1/4-inch dice
  • 3 white onions, small dice
  • 4 garlic cloves, minced
  • 2 cups red wine
  • 1 1/2 quart whole peeled tomatoes, hand-crushed
  • 1 1/2 quart beef or chicken stock
  • 1/2 cup dark chocolate chips
  • Kosher salt, to taste


Servings 8
Preparation time 30mins
Cooking time 150mins
Adapted from


Step 1

Preheat your oven to 350°F. Spread the chilies on a baking sheet and toast them in the oven until aromatic, 3 to 5 minutes.

Dump the chilies into a medium pot and add the beer. Turn the heat to medium and simmer until the chilies are tender, about 30 minutes.

As the chilies simmer, make the spice rub. In a medium bowl, combine the dark chili powder, smoked paprika, mustard powder, cayenne, ground black pepper, granulated onion, granulated garlic, and cumin. Set aside.

Transfer the chilies and beer to a blender or food processor and blend until smooth. Set aside.

In a large pot, heat the vegetable oil over medium-high heat. Add the diced beef and cook until browned on all sides, 5 to 7 minutes. Transfer the beef to a plate lined with paper towels.

Next, add the ground beef and cook until browned, about 5 minutes. Transfer the beef to a separate plate lined with paper towels. Reduce the heat to medium-low, add the bacon, and cook until the fat begins to render and the bacon is slightly crispy. Add 2/3 cup of the spice mix and stir to combine. Cook until aromatic, 2 to 3 minutes. Add the onions and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the garlic and cook until aromatic, about 1 minute. Add 2 cups of the pureed chilies, stir, and cook until well incorporated, about 2 minutes. Add the wine, increase the heat to medium, and simmer until the wine is nearly evaporated, about 10 minutes.

Add the tomatoes, stock, and the reserved beef. Bring the mixture to a simmer and then reduce the heat to low. Cover and cook until the diced beef is tender, 2 to 3 hours.

Add the chocolate and braise until the meat is nearly falling apart, about 1 hour more. Taste for seasoning and serve.

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