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East Texas Red Chili

East Texas Red Chili recipe image
This East Texas Red Chili is a bold, hearty dish that relies on the deep, smoky heat of dried ancho chili peppers rather than beans or tomatoes as the base. The secret ingredient, a square of milk chocolate, adds a velvety richness and subtle sweetness that balances the spice perfectly. With slow-simmered ground meat, aromatic spices like cumin and oregano, and a thick, robust texture, this chili is a true comfort food classic. It&# 226;ÂÂs perfect for chilly evenings, potlucks, or any time you crave a flavorful, satisfying meal that tastes even better the next day.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 696.0
Dietary: Gluten-free, Vegetarian
Description
This East Texas Red Chili is a bold, hearty dish that relies on the deep, smoky heat of dried ancho chili peppers rather than beans or tomatoes as the base. The secret ingredient, a square of milk chocolate, adds a velvety richness and subtle sweetness that balances the spice perfectly. With slow-simmered ground meat, aromatic spices like cumin and oregano, and a thick, robust texture, this chili is a true comfort food classic. It&# 226;ÂÂs perfect for chilly evenings, potlucks, or any time you crave a flavorful, satisfying meal that tastes even better the next day.
Ingredients
  • 2 tablespoons Oil
  • 1 teaspoons Salt
  • 2 lbs Chili meat
  • 28 oz Can of tomato sauce
  • 2 large Onions
  • 28 oz Can of whole tomatoes
Directions
  1. 1
    Finely chop the onions and mince the garlic powder.
  2. 2
    Heat the oil in a large 5 to 6-quart pot over medium heat.
  3. 3
    Add the ground meat and chopped onions to the pot.
  4. 4
    Sauté, breaking up the meat and stirring frequently until browned.
  5. 5
    Stir in the garlic powder, oregano, paprika, cumin, and salt.
  6. 6
    Pour in the can of tomato sauce and stir to combine.
  7. 7
    Chop the whole tomatoes into large pieces and add them to the mixture.
  8. 8
    In a separate small saucepan, bring 2 cups of water to a boil.
  9. 9
    Add the dried ancho chili peppers to the boiling water.
  10. 10
    Let the peppers steep until soft, stirring occasionally, about 15 minutes.
  11. 11
    Drain the peppers and transfer them to a blender.
  12. 12
    Puree the peppers until smooth.
  13. 13
    Pour the pureed pepper mixture into the meat pot.
  14. 14
    Rinse the blender with the remaining 1 cup of water and add that liquid to the pot.
  15. 15
    Break the milk chocolate bar into pieces and stir it into the chili.
  16. 16
    Reduce heat to low, cover, and simmer for approximately 1 hour, stirring occasionally.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 696.0kcal
% Daily Value *
Total Fat 37.0g57%
Saturated Fat 5.7g29%
Cholesterol 0.0mg0%
Sodium 5235.6mg219%
Total Carbohydrate 109.0g37%
Dietary Fiber 77.6g311%
Sugars 19.2g
Protein 29.8g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, texas, red chili, ancho peppers, ground beef, comfort food, spicy, slow cooked, meat chili, american cuisine, smoky, chocolate chili, dinner, hearty, simmered, bold flavor, traditional, homestyle
Read it online: https://www.chefs-mate.com/recipe/east-texas-red-chili/