Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb beef chuck, cut in 1-inch cubes
- 5 dried ancho chiles (about 2 oz) + 4 dried guajillo chiles (about 1.5 oz)
- 4 garlic cloves; 1/2 medium white onion (for puree)
- 2.5 cups low-sodium beef broth (1.5 cups for puree, 1 cup for pot), hot
- 1 cup lager beer (or water)
- 1 tbsp apple cider vinegar
- 2 tbsp neutral oil or beef tallow
- 1 tbsp ground cumin (divided); 2 tsp Mexican oregano; 1 bay leaf
- 2 tbsp masa harina + 1/4 cup water
- Kosher salt and black pepper
- For serving: 1 medium white onion (diced), 2 jalapeños (diced), saltine crackers
Do This
- 1. Toast anchos and guajillos 1–2 minutes; soak in very hot water 20 minutes, then drain.
- 2. Blend soaked chiles with 1.5 cups hot broth, onion, garlic, vinegar, and a pinch of salt until smooth; strain.
- 3. Season beef with 2 tsp salt and 1 tsp pepper; sear in 2–3 batches in 2 tbsp oil over medium-high, 8–10 minutes total. Remove.
- 4. Bloom 2 tsp cumin + oregano 30 seconds; deglaze with 1 cup beer; add chile puree, 1 cup broth, bay leaf; return beef.
- 5. Simmer gently, covered, 2–2.5 hours (or 300°F oven), stirring occasionally; add a splash of broth if needed.
- 6. Stir in masa slurry; simmer 10–15 minutes to thicken; adjust salt. Serve with diced onion, jalapeños, and saltines.
Why You’ll Love This Recipe
- True Texas red: no beans, no tomatoes—pure chile-forward flavor.
- Deep, smoky backbone from toasted ancho and guajillo chiles.
- Spoon-tender beef in a glossy, brick-red gravy thickened with masa.
- Simple pantry spices and a hands-off simmer for restaurant-quality results.
Grocery List
- Produce: 2 medium white onions, 2 jalapeños, 4 garlic cloves, limes (optional)
- Dairy: None
- Pantry: 3 lb beef chuck roast, dried ancho chiles, dried guajillo chiles, low-sodium beef broth, neutral oil or beef tallow, kosher salt, black pepper, ground cumin, Mexican oregano, bay leaf, apple cider vinegar, masa harina, lager beer (or water), saltine crackers
Full Ingredients
Chile Puree
- 5 dried ancho chiles, stemmed and seeded (about 2 oz / 56 g)
- 4 dried guajillo chiles, stemmed and seeded (about 1.5 oz / 42 g)
- 4 garlic cloves
- 1/2 medium white onion, roughly chopped (about 3 oz / 85 g)
- 1.5 cups hot low-sodium beef broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
Beef and Pot
- 3 lb beef chuck roast, trimmed and cut into 1-inch cubes
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil or beef tallow
- 1 cup lager beer (or water) for deglazing
- 1 cup low-sodium beef broth (plus up to 1/2 cup more as needed)
- 2 teaspoons ground cumin
- 2 teaspoons Mexican oregano, lightly crushed
- 1/2 teaspoon smoked paprika (optional, for extra smokiness)
- 1 bay leaf
To Thicken
- 2 tablespoons masa harina
- 1/4 cup water
To Serve
- 1 medium white onion, finely diced
- 2 fresh jalapeños, finely diced
- Saltine crackers
- Lime wedges and hot sauce (optional)
Step-by-Step Instructions
Step 1: Toast and soak the chiles
Heat a dry skillet over medium heat. Toast the ancho and guajillo pieces 1–2 minutes, turning often, until fragrant and slightly darkened at the edges—do not scorch. Transfer to a bowl and cover with very hot water. Soak for 20 minutes, then drain well.
Step 2: Blend the smoky puree
In a blender, combine the drained chiles, 1.5 cups hot beef broth, garlic, onion, vinegar, 1 teaspoon salt, and 1 teaspoon cumin. Blend until completely smooth, 60–90 seconds. For a silky gravy, pass through a fine-mesh strainer, pressing on solids. Set the puree aside.
Step 3: Season and sear the beef
Pat the beef dry. Season with 2 teaspoons kosher salt and 1 teaspoon black pepper. Heat 2 tablespoons oil or tallow in a heavy 5–6 quart Dutch oven over medium-high heat. Brown the beef in 2–3 batches, about 3–4 minutes per side (8–10 minutes total), adding oil only if the pot looks dry. Transfer browned beef to a bowl; leave the browned bits (fond) in the pot.
Step 4: Bloom spices and deglaze
Reduce heat to medium. If needed, add 1 teaspoon oil. Stir in 2 teaspoons cumin, Mexican oregano, and smoked paprika (if using) and cook 30 seconds to bloom. Pour in 1 cup lager, scraping up the fond. Simmer 1–2 minutes to reduce slightly.
Step 5: Build the braise
Stir in the chile puree, 1 cup beef broth, and bay leaf. Return the beef and any accumulated juices. Liquids should just cover the meat; add up to 1/2 cup broth if needed. Bring to a gentle simmer.
Step 6: Slow-cook until spoon-tender
Cover and cook at a quiet simmer on the stovetop for 2–2.5 hours, stirring every 20–30 minutes and adjusting heat to maintain small, lazy bubbles. Alternatively, cover and transfer to a 300°F oven for about 2.5 hours, stirring halfway. Skim excess fat from the surface as it rises. The beef is done when a spoon slides in easily and the gravy has deepened to a brick-red color.
Step 7: Thicken with masa and finish
Whisk masa harina with 1/4 cup water to make a smooth slurry. Uncover the pot, stir in the slurry, and simmer 10–15 minutes until the chili is glossy and clings to a spoon. Taste and adjust salt (usually an additional 1/2–1 teaspoon). For brightness, add a splash more vinegar if desired. Rest 10 minutes off heat. Ladle into warm bowls and top with diced white onion and jalapeños. Serve with saltines.
Pro Tips
- Toast, don’t burn: Dark spots on the chiles are good; outright blackening turns them bitter.
- Brown in batches to keep the pot hot—crowding steams the beef instead of searing it.
- Skim fat during the simmer for a cleaner, more balanced gravy.
- Use the oven method (300°F) for the steadiest, hands-off simmer and ultra-tender meat.
- Add heat by blending in 1–2 dried chiles de árbol with the ancho–guajillo mix.
Variations
- Brisket blend: Swap 1–1.5 lb of the chuck for trimmed brisket point for extra richness.
- Beer-free: Replace the lager with beef broth or water plus 1 teaspoon additional vinegar for balance.
- Extra smoky: Add 1 small dried chipotle or morita to the puree and keep the optional smoked paprika.
Storage & Make-Ahead
Chili improves overnight. Cool quickly, then refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop with a splash of water or broth to loosen. If reheated gravy thins too much, simmer 5 minutes or add 1–2 teaspoons more masa slurry and cook briefly to re-thicken.
Nutrition (per serving)
Approximate (without saltines): 620 calories; 44 g protein; 39 g fat; 17 g carbohydrates; 3 g fiber; 980 mg sodium.
