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Heather's Texas Red Chili

Chipotle adds a hint of smokiness as well as a touch of heat to this earthy chili. If they're not available in your grocery store, substitute 1/2 cup dried chili powder instead.

  • Prep:
  • Total Time:
  • Servings: 6
Heather's Texas Red Chili

Source: Everyday Food, October 2011


  • 1 1/2 ounces dried guajillo chiles
  • 1 chipotle chile in adobo sauce, plus 1 tablespoon sauce
  • 1 pound boneless beef short ribs, cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds boneless beef chuck, cut into 1-inch pieces
  • 1 medium white onion, diced small
  • 4 garlic cloves, smashed and peeled
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 2 tablespoons cornmeal
  • 3 3/4 cups low-sodium beef broth
  • 1 to 2 tablespoons white vinegar


  1. Place guajillos in a large bowl, cover with boiling water, and weight with a small plate to keep submerged. Let sit until pliable, 15 minutes. Reserve 1 cup soaking liquid. Drain guajillos; discard stems and seeds. In a blender, blend guajillos, chipotle chile and sauce, and soaking liquid until smooth, about 2 minutes, scraping down side as needed. Pour mixture through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Set chile puree aside.

  2. Heat a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and pepper and cook until browned, about 5 minutes. With a slotted spoon, transfer to a medium bowl. Add oil to pot, season beef chuck with salt and pepper, and cook until browned, about 5 minutes (do not crowd pot; work in batches if necessary). Transfer to bowl with short ribs.

  3. Reduce heat to medium and add onion, garlic, and 1/2 cup water. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 3 minutes. Add cumin, oregano, and cornmeal and cook until fragrant, 1 minute. Add meat, broth, chile puree, and just enough water to cover meat, if necessary; bring to a boil over high. Partially cover, reduce heat, and simmer 1 hour. Uncover and cook until meat is tender and chili is slightly thickened, 30 to 45 minutes. Add vinegar to taste.

Cook's Note

Suggested toppings: corn chips, chopped white onion, grated cheddar, yellow mustard.

Reviews (5)

  • LovelyZ 8 Nov, 2013

    I agree. Sarah's video showed a can of tomatoes. There are not tomatoes in the written recipe. What gives?

  • LovelyZ 8 Nov, 2013

    Hey people - I am wondering if this is the recipe they meant to link to Sarah's video ( The recipes are similar...

  • jbdebay 4 Nov, 2013

    I watched the video and the recipe Sara made is not even close to the printed version. I'm tired of Martha's recipes being incorrect. one time i made some icing that never thickened with the amount of liquid the recipe said to put in. They need a proof-reader/cook to fix all the mistakes.

  • tigergirl234 4 Nov, 2013

    I agree, the video and recipe do not match. ??? Can this be fixed today so we know exactly how and which chili we are preparing?

  • SusanDramaQueen 4 Nov, 2013

    The recipe demonstrated on Sarah's video and the attached recipe are not the same.

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