Texas Red Chili (Mild)

Submitted by Catherine B.

"Adapted from a recipe by Mike on Chili Pepper Madness. Incredibly flavorful and mild. Entered in our neighborhood chili cook off. I recommend visiting a Mexican carniceria for the best selection of chili peppers."

 

• Ready In: 3hrs 45mins
• Ingredients: 16
• Yields: 4 quarts
• Serves: 8

ingredients

• 4 dried ancho chili peppers
• 4 dried pasilla peppers
• 4 dried New Mexico chiles
• 4 lbs beef chuck or 4 lbs stew meat
• 3 teaspoons ground cumin
• 1⁄2 cup yellow corn masa harina flour
• salt and pepper
• 4 tablespoons corn oil
• 1 large white onion, chopped
• 4 jalapenos, medium sized, fresh, small chopped
• 5 garlic cloves, minced
• 2 dark beer (Modelo Negra)
• 3 1⁄2 cups water
• 3 tablespoons yellow corn masa harina flour (for thickening if needed)
• 1 1⁄2 tablespoons brown sugar
• 1 1⁄2 tablespoons Worcestershire sauce

directions

1. Arrange dried chilies in a single layer on a dry skillet. Dry roast on Med/High for 1-2 minutes per side to soften and release the oils. Removed chilies from the heat and cool.
2. Remove the stems and seeds from the chilies. Don't worry about tearing up the chilies.
3. Soak the peppers in hot water for 30 minutes or until soft.
4. Place chilies in food processor with 1/2 to 1 cup of the soaking water and a pinch of salt. Process until smooth consistency. Remove the chili paste from food processor immediately to lessen red staining of your paddle & bowl.
5. In a small bowl, mix 1/2 cup masa with cumin.
6. Place beef chunks in a large bowl. Add masa/cumin mixture PLUS salt and pepper to taste. Toss beef until well coated.
7. Heat 2 tablespoons corn oil in Large stew pot and add the seasoned beef. Cook 6-7 minutes, searing the beef on all sides. Remove the beef and set aside.
8. Add remaining 2 tablespoons corn oil to stew pot along with jalapenos and onion. Cook for about 5 minutes. Add garlic and cook for 1 minute.
9. Return beef to the pot and stir in the reserved chili paste. Cook for 2-3 minutes stirring to warm the spices.
10. Stir in the beer, water, brown sugar, Worcestershire sauce, and masa. Bring to a quick boil.
11. Reduce heat, cover and simmer on low for 2-3 hours or until the beef is very tender. Tougher cuts of meat may take longer. STIR every 30 minutes. If your chili gets too thick, add water 1/4 cup at a time. If too thin, dilute masa in small amount of water and add 2 Tbsp at a time.