Loaded with freshly ground chuck roast, homemade chile paste, and absolutely no beans. As the official state dish of Texas since 1977, this Texas Chili (aka Bowl of Red, aka Chili Con Carne) recipe is perfect for a cold day, football parties, and potlucks.
Why You'll Love This Recipe
Ground Chuck Roast
Chile Paste: Cut open dried chiles and remove the seeds. Roast the dried chiles on a cast iron skillet for approximately 20-30 seconds per side. Simmer chiles with broth and apple cider vinegar then blend.
Cook the Ground Chuck and Onions: Cook the ground beef chuck over medium heat in a large Dutch oven then remove from pan. Sauté the onions and tomato paste until the onions are soft. Stir the cooked ground chuck back in.
Cook the Chili: Add the chile paste, broth, and beer to the pot with the onions and ground chuck, and bring to a boil. Reduce the heat, then add the masa harina, and simmer for 3 hours