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.
- Total Time:
- Servings: 6
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
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.
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.
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.