red chile

Fermented Sriracha sauce, traditional Thai sauce made with red chilies, garlic, muscovado sugar, apple cider vinegar and salt.

Fermented Sriracha sauce

oz (200 g) red chili

garlic cloves

0,14 oz (4 g) flaky salt

0,7 oz (20 g) dark muscovado sugar

0,9 oz (25 g) water

0,9 oz (25 g) apple cider vinegar

Calling a dish "Texas Chili,” especially if you’re not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.

Texas-Style Chili

whole cumin seeds

coriander seeds

beef

salt, more to taste

vegetable oil, plus extra as needed

onion

garlic cloves, minced

masa harina corn tortilla, torn into pieces (optional)

ground pure chile powder,

oregano

(12-ounce) bottle Negra Modelo beer

chocolate

whole dried large red chiles,

cilantro,

Fritos flour tortillas,

In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.

Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.

In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.

To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.

Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.

Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.

A beef chili infused with red chiles, chocolate and beer for bold flavor.

Create your own homemade Red Chile Enchilada Sauce made with toasted dried New Mexican red chile pods, chicken stock, onions, garlic and spices.

Red Enchilada Sauce

chicken stock

vegetable oil (I used avocado oil)

garlic

flour

cumin

salt

Rinse any dirt off the chile pods. Gently toast dried whole chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side. Be very careful to prevent any burning. Remove the chiles from the skillet immediately. When cool enough to handle, break each chile pod into several pieces and discard stem and seeds. Wearing rubber gloves is highly recommended.

Heat the chicken broth in a medium sized saucepan with the chiles submerged. Bring to a boil and then reduce heat to low and simmer for about 10 minutes.

Warm the oil in a large saucepan over medium heat. Add the onion and garlic, and sauté several minutes until the onion is limp. Add the flour and spices and continue to cook until the flour becomes fragrant.

Combine the chiles, chicken broth, onion, garlic, and spices in the blender and blend until smooth. You may have to do this in several batches.

Return blended sauce to the saucepan and heat until it just starts to bubble. Reduce the heat to medium-low and simmer for a total of 20 to 25 minutes.

After about 15 minutes, taste the sauce and adjust seasonings. When ready, the sauce will be cooked down enough to coat a spoon thickly but still drop off of it easily. Use warm or refrigerate for later use.

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Fermented Sriracha sauce

Texas-Style Chili

Red Enchilada Sauce

Top 3 red chile recipes from across the web

The most viewed red chile recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fermented Sriracha sauce

Texas-Style Chili

Red Enchilada Sauce

The most viewed red chile recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine