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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.
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Prep Time 20 minutes
Cook Time 2 hours 50 minutes
Resting 10 minutes
Total Time 3 hours 20 minutes
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.