Competition-style chili made from scratch with cubed beef and homemade chile paste. Texas red.
This chili is built around chile paste. Do not skip it. Cinnamon in round two is not for sweetness; it deepens the roasted chile character.
Beans are optional. This version supports either direction. If chili becomes too thick, add splash beef stock.
Ingredients
Scale
Measurement units
- 1 cup Sour cream or crème fraîche
- 1 whole Lime
- 1 pinch Salt
- 1 whole Small red onion, thinly sliced
- 1 cup Apple cider vinegar
- 1 tbsp Sugar
- 1 tsp Salt
- 1 cup Sharp cheddar, grated
- 1 cup Fresh cilantro, chopped
- 2 whole Jalapeños, charred and sliced
- 4 whole Lime wedges
- 1 cup Fried tortilla strips
- 4 whole Dried guajillo chiles
- 2 whole Dried ancho chiles
- 2 whole Dried pasilla chiles
- 1 whole Dried chipotle chile
- 1 cup Hot water
- 4 clove Garlic cloves
- 1 tbsp Tomato paste
- 1 tsp Apple cider vinegar
- 1 pinch Salt
- 1 lb Beef chuck, cut into 1 inch cubes
- 1 lb Ground beef
- 1 tbsp Olive oil
- 1 whole Large onion, diced
- 1 whole Jalapeno, minced
- 1 whole Red bell pepper, diced
- 1 tbsp Chili powder
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Oregano
- 1 tsp Chili powder
- ½ tsp Ground cumin
- 1 pinch Cayenne
- 1 pinch Cinnamon
- 2 cup Beef stock
- 28 oz Crushed tomatoes
- 1 tbsp Worcestershire sauce
- 1 tbsp Masa harina or fine cornmeal
- 1 tsp Salt
- 1 tsp Black pepper
- 15 oz Kidney beans, drained and rinsed
- 15 oz Pinto beans, drained and rinsed
Ingredients
Scale
Measurement units
- 1 cup Sour cream or crème fraîche
- 1 whole Lime
- 1 pinch Salt
- 1 whole Small red onion, thinly sliced
- 1 cup Apple cider vinegar
- 1 tbsp Sugar
- 1 tsp Salt
- 1 cup Sharp cheddar, grated
- 1 cup Fresh cilantro, chopped
- 2 whole Jalapeños, charred and sliced
- 4 whole Lime wedges
- 1 cup Fried tortilla strips
- 4 whole Dried guajillo chiles
- 2 whole Dried ancho chiles
- 2 whole Dried pasilla chiles
- 1 whole Dried chipotle chile
- 1 cup Hot water
- 4 clove Garlic cloves
- 1 tbsp Tomato paste
- 1 tsp Apple cider vinegar
- 1 pinch Salt
- 1 lb Beef chuck, cut into 1 inch cubes
- 1 lb Ground beef
- 1 tbsp Olive oil
- 1 whole Large onion, diced
- 1 whole Jalapeno, minced
- 1 whole Red bell pepper, diced
- 1 tbsp Chili powder
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Oregano
- 1 tsp Chili powder
- ½ tsp Ground cumin
- 1 pinch Cayenne
- 1 pinch Cinnamon
- 2 cup Beef stock
- 28 oz Crushed tomatoes
- 1 tbsp Worcestershire sauce
- 1 tbsp Masa harina or fine cornmeal
- 1 tsp Salt
- 1 tsp Black pepper
- 15 oz Kidney beans, drained and rinsed
- 15 oz Pinto beans, drained and rinsed
Instructions
Prepare cold toppings
In a bowl, whisk the sour cream with lime zest, lime juice, and a pinch of salt until smooth. Cover and refrigerate. Next, make the pickled red onions. In a small saucepan, bring the vinegar, sugar, and salt to a simmer. Pour the hot liquid over the sliced red onion. Let rest at least 30 minutes, then refrigerate. These toppings are designed to be cold when served to balance the richness and heat of the chili.
Equipment
- small bowl
- small saucepan
- whisk
Ingredients
- sour cream or crème fraîche (1 cup)
- lime (1 whole)
- salt (1 pinch)
- small red onion (1 whole), thinly sliced
- apple cider vinegar (1 cup)
- sugar (1 tbsp)
- salt (1 tsp)
- Black pepper (1 tsp)
- Salt (1 tsp)
Make the chile paste
Toast dried chiles in dry skillet over medium heat (325-350°F surface) for 1 minute per side until fragrant. Remove stems and seeds. Soak in hot water 15 minutes until softened. Blend softened chiles with garlic, tomato paste, cider vinegar, pinch of salt, and enough soaking liquid to form smooth paste. Set aside.
Equipment
- cast iron skillet
- blender or food processor
Ingredients
- dried guajillo chiles (4 whole)
- dried ancho chiles (2 whole)
- dried pasilla chiles (2 whole)
- dried chipotle chile (1 whole)
- hot water (1 cup)
- garlic cloves (4 cloves)
- tomato paste (1 tbsp)
- apple cider vinegar (1 tsp)
- salt (1 pinch)
Sear the beef cubes
Heat olive oil in Dutch oven over medium-high heat (375-400°F surface). Sear beef cubes in batches until deep brown on all sides. Remove and set aside.
Equipment
- Dutch oven
- tongs
Ingredients
- olive oil (1 tbsp)
- beef chuck, cut into 1 inch cubes (1 lb)
Brown the ground beef
Add ground beef to pot and cook until browned and crumbled. Drain excess fat if needed.
Equipment
- Dutch oven
- wooden spoon
Ingredients
- ground beef (1 lb)
Sauté the aromatics
Add onion, jalapeño, and red bell pepper. Cook 5 minutes until softened.
Equipment
- Dutch oven
- wooden spoon
Ingredients
- large onion (1 whole), diced
- jalapeno (1 whole), minced
- red bell pepper (1 whole), diced
Round one spices
Add chili powder, cumin, smoked paprika, and oregano from round one. Stir until beef and vegetables are fully coated and fragrant.
Equipment
- Dutch oven
- wooden spoon
Ingredients
- chili powder (1 tbsp)
- ground cumin (2 tsp)
- smoked paprika (1 tsp)
- oregano (1 tsp)
Build the sauce
Add all chile paste and stir until mixture darkens and thickens. Add crushed tomatoes.
Equipment
- Dutch oven
- wooden spoon
Ingredients
- dried guajillo chiles (4 whole)
- dried ancho chiles (2 whole)
- dried pasilla chiles (2 whole)
- dried chipotle chile (1 whole)
- crushed tomatoes (28 oz)
Add the beef cubes and stock
Return seared beef cubes to pot. Pour in beef stock and Worcestershire sauce. Bring to simmer.
Equipment
- Dutch oven
- wooden spoon
Ingredients
- beef chuck, cut into 1 inch cubes (1 lb)
- beef stock (2 cup)
- Worcestershire sauce (1 tbsp)
Simmer long
Cook uncovered 90 to 120 minutes, stirring occasionally, until beef is tender and chili thickens. Reduce heat if sticking.
Equipment
- Dutch oven
- wooden spoon
Round two spices
Add chili powder, cumin, cayenne, and pinch cinnamon. Simmer 10 more minutes to bloom second layer.
Equipment
- Dutch oven
- wooden spoon
Ingredients
- chili powder (1 tsp)
- ground cumin (½ tsp)
- cayenne (1 pinch)
- cinnamon (1 pinch)
Add the masa for finish
Sprinkle masa harina over surface and stir well. Simmer 5 minutes until chili thickens further and becomes glossy.
Equipment
- Dutch oven
- wooden spoon
Ingredients
- masa harina or fine cornmeal (1 tbsp)
Add the beans if using
Stir in kidney and pinto beans. Simmer 10 minutes.
Equipment
- Dutch oven
- wooden spoon
Ingredients
- kidney beans, drained and rinsed (15 oz)
- pinto beans, drained and rinsed (15 oz)
Adjust the seasoning
Taste and season with salt and black pepper. Rest 10 minutes before serving.
Equipment
- Dutch oven
Serve with cold toppings
Ladle hot chili into bowls. Finish with cold lime crema, pickled red onions, aged sharp cheddar, fresh cilantro, charred jalapeños, lime wedges, and fried tortilla strips.
Ingredients
- sour cream or crème fraîche (1 cup)
- small red onion (1 whole), thinly sliced
- sharp cheddar (1 cup), grated
- fresh cilantro (1 cup), chopped
- jalapeños, charred and (2 whole), sliced
- lime wedges (4 wedges)
- fried tortilla strips (1 cup)
Before you cook
Cook notes
- • This chili is built around chile paste. Do not skip it.
- • Cinnamon in round two is not for sweetness; it deepens the roasted chile character.
- • Beans are optional. This version supports either direction.
- • If chili becomes too thick, add splash beef stock.
- • Designed to pair with cornbread trio, honey butter trio, baked potatoes, roasted vegetables, or tortilla chips.
- • Improves dramatically overnight.
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