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Heather's Texas Red Chili

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    Chipotle adds a hint of smokiness as well as a touch of heat to this earthy chili. You'll find dried chiles like guajillos or pasillas (a good substitute) in cellophane packages at many supermarkets, usually in the international aisle or with the spices.
    Everyday Food, October 2011
    • Prep Time 30 minutes
    • Total Time 2 hours 15 minutes
    • Yield Serves 6
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    Ingredients

    • 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

    Directions

    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.

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