Recipes Ingredients Meat & Poultry Beef Recipes Heather's Texas Red Chili 3.7 (86) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 24, 2020 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 2 hrs 15 mins Servings: 6 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. Ingredients 1 ½ 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 ½ 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 ¾ cups low-sodium beef broth 1 to 2 tablespoons white vinegar Directions 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. Cook's Notes Suggested toppings: corn chips, chopped white onion, grated cheddar, yellow mustard. Print