Texas Red Chili Recipe | Yummly
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Texas Red Chili

Christine: "So good that my dad asked for the recipe. Served…" Read More
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  • 3 teaspoons vegetable oil (divided)
  • 5 pounds beef chuck roast (trimmed of fat and cut into 1 1/2 inch cubes)
  • 2 teaspoons kosher salt
  • 2 onions (large, diced)
  • 1/2 teaspoon kosher salt
  • 2 chipotles en adobo (minced, with sauce)
  • 1/2 cup chili powder
  • 3 tablespoons cumin powder
  • 1 tablespoon dried oregano
  • 6 cloves garlic (peeled and minced)
  • 2 jalapeno chiles (minced)
  • 28 ounces crushed tomatoes (or diced)
  • 4 cups water (or homemade chicken stock, if you have some available)
  • 1/4 cup masa harina (mexican corn flour)
  • 1 teaspoon chili powder
  • 1/2 cup water
  • 2 limes
  • salt
  • fresh ground black pepper
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    NutritionView More

    Sodium41% DV990mg
    Fat68% DV44g
    Protein92% DV47g
    Carbs6% DV17g
    Fiber24% DV6g
    Calories650Calories from Fat400
    Total Fat44g68%
    Saturated Fat16g80%
    Trans Fat0g
    Calories from Fat400
    Total Carbohydrate17g6%
    Dietary Fiber6g24%
    Vitamin A50%
    Vitamin C35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags


    Christine a month ago
    So good that my dad asked for the recipe. Served this topped with sour cream, green onions and cilantro with a side of cornbread. Yum!
    Feu 6 months ago
    Omg the depth of flavour in this is just heaven! I used a tablespoon of chilli powder not half a cup! That seemed to be the perfect amount of spice for my family. This will most certainly be on high rotation on our dinner table.
    Al bo 8 months ago
    Really nice used 1,5 tbsp chili, which is enough. 700 g runderriblap, in instapot for 2,5 hours. Added sweetcorn and served on brown rice
    danciladancila a year ago
    This recipe is very delicious
    Heather a year ago
    My family loved this. I cut the recipe in half. It still made quite a bit. I did not follow the recommended last step. The very last step recommends letting it sit overnight in the fridge and reheating the next day. We ate this that same day that I cooked it. It was quite spicy. We had plenty of leftovers. But when I ate it the next day it was much milder and had more flavor. I also made this in my crockpot instead of the oven, Since I was going to be out of the home all day. It ended up kind of runny but that’s to be expected since it was in the crockpot. It was easily fixed with more Mesa Harina flour. This recipe was perfect for me because I hate beans and love chili!
    Paul a year ago
    I used low sodium chicken broth, pink salt (cause it's healthier) and this recipe is Keto but I added 2 cans (drained) of organic red beans...cause it ain't true chili without some beans! 😉