Recipes Ingredients Meat & Poultry Beef Recipes Texas Red Chili 3.9 (79) 6 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 23, 2020 Rate PRINT Share Close Servings: 8 Yield: 8 cups Some of the most satisfying chili around is the most basic: a beef and tomato base with a little heat from chiles to create excitement. This recipe calls for a combination of fresh and dried chiles to infuse the dish with an incredible depth of flavor. Avocado and tortilla chips temper the spice. Cook Mode (Keep screen awake) Ingredients 8 whole dried chiles (5 ancho and 3 guajillo or all ancho; about 3 ounces) 3 tablespoons safflower oil, plus more as needed 3 pounds trimmed beef chuck, cut into small pieces (½ inch or smaller) Coarse salt and freshly ground pepper 2 large onions, coarsely chopped (4 cups) 7 to 8 garlic cloves, minced (5 tablespoons) 2 jalapeno or serrano chiles, seeded if desired, minced 2 ½ teaspoons ground cumin 1 ½ teaspoons dried oregano 1 can (28 ounces) whole peeled plum tomatoes, pureed with their juice (3 ½ cups) 4 cups water, plus more if needed and for soaking 2 to 3 teaspoons white vinegar, to taste Directions Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid. Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate. Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally). Cook's Notes The dried chiles, oregano, and cumin can be replaced with 1/2 cup chili powder. Skip step 1, add powder to onion mixture, and cook for 1 minute. Originally appeared: Martha Stewart Living, October 2009 Rate It PRINT