Go Back

Texas Bowl o' Red with Diced Steak and Dried Chile Puree

Texas red chili with diced steak is simmered low and slow in a smooth puree of toasted ancho and guajillo chiles. Masa harina thickens the tender beef chili, while a 10-minute rest lets it settle before serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Soaking and resting time 30 minutes
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the chile puree
  • 4 ancho chiles dried, stemmed and seeded
  • 4 guajillo chiles dried, stemmed and seeded
  • 2 cup water boiling
  • 4 cloves garlic peeled
For the chili
  • 3 lb beef chuck steak boneless, cut into 1-inch cubes
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 yellow onion large, diced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 3 cup beef broth
  • 2 bay leaves
For thickening
  • 2 tbsp masa harina
  • 0.25 cup water

Equipment

  • 1 6-quart Dutch oven
  • 1 blender

Method
 

Make the chile puree
  1. Heat a dry 6-quart Dutch oven over medium heat and toast the chiles in batches for about 30 seconds per side, until fragrant and pliable; transfer them to a heatproof bowl.
  2. Pour the 2 cups boiling water over the chiles, cover, and soak for 20 minutes, until softened.
  3. Transfer the chiles to a blender with 1 cup of the soaking liquid and the garlic; blend until smooth.
Cook the chili
  1. Season the beef with the salt and pepper.
  2. Heat the oil in the Dutch oven and brown the beef in 3 batches, turning to brown several sides; transfer each batch to a plate.
  3. Add the onion to the pot and cook for 5 to 7 minutes, stirring, until softened.
  4. Stir in the cumin and oregano and cook for 30 seconds.
  5. Stir in the chile puree and cook for 3 minutes.
  6. Return the beef and any accumulated juices to the pot, add the broth and bay leaves, and bring to a gentle simmer.
  7. Cover partially and cook over low heat for 2 to 2 1/2 hours, stirring occasionally, until the beef is fork-tender.
Thicken and finish
  1. Stir the masa harina and water together until smooth.
  2. Stir the mixture into the chili and simmer uncovered for 10 to 15 minutes, stirring occasionally, until thickened.
  3. Remove the bay leaves and let the chili stand for 10 minutes before serving.

Notes

For the smoothest chile puree, blend until no pieces remain. Refrigerate leftovers for 3 to 4 days or freeze them; use low-sodium beef broth as a lower-sodium swap.