Smoky Texas Red Chili with Dried Chiles and Chuck Roast

The chuck should sizzle when it hits the Dutch oven; if the pieces crowd together, they steam and leave less of that browned flavor behind. I sear them in batches,…

By Julia • October 25, 2026 • Reading time: 9 min

Save Recipe Print Recipe

Tip: save now, cook later.

The chuck should sizzle when it hits the Dutch oven; if the pieces crowd together, they steam and leave less of that browned flavor behind. I sear them in batches, then build the rest of this Smoky Texas Red Chili with Dried Chiles and Chuck Roast right in the same pot. Those browned bits become part of the broth instead of getting left behind.

Whole dried ancho, guajillo, and pasilla chiles make a smooth, deeply flavored base once they’re toasted, soaked, and blended. They give this chili body without relying on a can of tomatoes or a pile of powdered seasoning. The long, gentle simmer gives the chuck time to turn fork-tender, and a little masa harina thickens the broth at the end. The finished pot is dark red, rich with chile, and full of tender beef.

Why Browning the Chuck in Batches Changes the Whole Pot

Three pounds of chuck need room to brown. When too much beef goes into the pot at once, the pieces release moisture into a crowded space and start cooking in their own steam. You want a browned exterior, not gray cubes; that deep color is the first layer of flavor in a chili built without tomatoes.

Give each piece contact with the hot pot, and let it brown before turning it. The batches take a little patience, but each one leaves savory browned bits on the bottom. After the onion softens, the chile puree and broth loosen those bits as you scrape the pot, folding them into the sauce. That’s why I don’t rush the sear or wipe out the Dutch oven between batches. The beef also has time to cook gently in the liquid later, so a browned outside and tender center aren’t competing goals. You get a pot where the beef tastes like part of the chili, not like separate chunks dropped into a sauce.

What the Chiles and Masa Harina Actually Do in This Chili

• Ancho, guajillo, and pasilla chiles — The blend gives the sauce layers of dried-chile flavor, and blending the softened peppers makes a cohesive base rather than leaving flakes in the broth. Choose chiles that are pliable rather than brittle when possible; if pasillas aren’t available, an equal amount of ancho makes a workable swap, with a fruitier, less earthy result.
• Chuck roast — Its marbling and connective tissue suit the long simmer, turning tender while enriching the liquid. Cut the pieces evenly so they cook at a similar pace; a leaner cut won’t bring the same richness and may dry out during the braise.
• Low-sodium beef broth — It supplies savory liquid while leaving room for the kosher salt already added to the beef and pot. A low-sodium carton is useful here because the chili reduces as it simmers.
• Masa harina — This corn flour thickens the finished chili and gives it a subtle corn note. Use masa harina rather than prepared tortilla dough; they aren’t interchangeable in this slurry.
• Apple cider vinegar — Stirred in after cooking, it lifts the rich beef and chile flavors. Keep it for the finish rather than simmering it with the broth.

Building the Chili in the Right Order, From Chile Puree to Tender Beef

Toast, Soak, and Blend the Chiles

Warm a dry 12-inch skillet over medium heat and toast the stemmed, seeded ancho, guajillo, and pasilla chiles in batches for 20 to 30 seconds per side. Put them in a heatproof bowl, cover with 2 cups boiling water, and submerge them for 20 minutes. Blend the softened chiles with all of the soaking liquid until smooth. If the puree still has visible pieces, keep blending before it goes into the pot.

Sear the Beef Without Crowding

Pat the chuck dry, then season it with 1 teaspoon of kosher salt and the black pepper. Heat a 6-quart Dutch oven over medium-high heat and add 1 tablespoon of vegetable oil. Sear the beef in 3 batches, using 1 tablespoon of oil for each batch, for 3 to 4 minutes per side, then transfer the browned pieces to a plate. If liquid pools around the beef, the pot is crowded or the meat wasn’t dry; give the next batch enough space to brown.

Build the Aromatic Base and Start the Simmer

Reduce the heat to medium and cook the diced onion in the pot for 5 to 7 minutes, stirring occasionally, until softened. Add the minced garlic for 30 seconds, then stir in the cumin, oregano, and smoked paprika for another 30 seconds, just until fragrant. Stir in the chile puree and beef broth, scraping the browned bits from the bottom, then add the beef, bay leaves, and remaining salt. Bring the pot to a boil over medium-high heat, cover it, reduce the heat to low, and simmer gently for 1 1/2 hours.

Thicken and Finish the Pot

Uncover the chili and simmer for 30 to 45 minutes, stirring occasionally, until the beef is fork-tender and the liquid has thickened. Whisk the masa harina with the remaining 1/4 cup cold water until smooth, stir the slurry into the pot, and simmer uncovered for 10 minutes, stirring occasionally. Remove the bay leaves, stir in the apple cider vinegar, and let the chili rest off the heat for 10 minutes before serving. The beef should yield easily to a fork, not need to be cut with a knife.

Two Useful Ways to Adjust the Chile Blend or Finish

Questions That Come Up When Making Texas Red Chili

Smoky Texas Red Chili with Dried Chiles and Chuck Roast

Texas red chili with chuck roast gets its deep smoky flavor from toasted ancho, guajillo, and pasilla chiles blended into a smooth puree. It simmers until the beef is fork-tender, then thickens with masa harina for a hearty, rich chili.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 50 minutes mins

Resting 10 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Tex-Mex

Calories: 620

Ingredients Equipment Method Notes

Ingredients

  

• 4 ancho chiles dried, stemmed and seeded
• 4 guajillo chiles dried, stemmed and seeded
• 2 pasilla chiles dried, stemmed and seeded
• 2.25 cups water divided: 2 cups boiling and 1/4 cup cold
• 3 lb beef chuck roast boneless, cut into 1 1/2-inch cubes
• 1.5 tsp kosher salt divided
• 0.5 tsp ground black pepper
• 3 tbsp vegetable oil
• 1 yellow onion large, diced
• 4 cloves garlic minced
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1.5 tsp smoked paprika
• 1 carton (32 oz) low-sodium beef broth
• 2 bay leaves
• 2 tbsp masa harina
• 1 tbsp apple cider vinegar

Equipment

• 1 12-inch skillet
• 1 6-quart Dutch oven
• 1 blender

Method

 

1. Heat a dry 12-inch skillet over medium heat.
2. Toast the ancho, guajillo, and pasilla chiles in batches for 20 to 30 seconds per side, until fragrant but not blackened.
3. Put the toasted chiles in a heatproof bowl and pour in 2 cups boiling water.
4. Submerge the chiles and soak for 20 minutes.
5. Blend the chiles with all the soaking liquid until smooth.
6. Pat the beef dry and season it with 1 teaspoon of the salt and the black pepper.
7. Heat a 6-quart Dutch oven over medium-high heat and add 1 tablespoon of the oil.
8. Sear the beef in 3 batches, using 1 tablespoon of oil for each batch, for 3 to 4 minutes per side until browned.
9. Transfer the beef to a plate.
10. Reduce the heat to medium, add the onion to the pot, and cook for 5 to 7 minutes, stirring occasionally, until softened.
11. Add the garlic and cook for 30 seconds.
12. Stir in the cumin, oregano, and smoked paprika and cook for 30 seconds, until fragrant.
13. Stir in the chile puree and beef broth, scraping up the browned bits from the pot.
14. Add the beef, bay leaves, and remaining 1/2 teaspoon salt.
15. Bring the chili to a boil over medium-high heat.
16. Cover, reduce the heat to low, and simmer gently for 1 1/2 hours.
17. Uncover and simmer for 30 to 45 minutes, stirring occasionally, until the beef is fork-tender and the chili has thickened.
18. Whisk the masa harina with the remaining 1/4 cup cold water until smooth.
19. Stir the masa harina mixture into the chili.
20. Simmer uncovered for 10 minutes, stirring occasionally, until thickened.
21. Remove the bay leaves and stir in the vinegar.
22. Let the chili rest off the heat for 10 minutes before serving.

Notes

For the deepest chile flavor, toast the dried chiles until fragrant but not blackened. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a gluten-free version, check that the beef broth is certified gluten-free and use masa harina labeled gluten-free.