Genuine-Texas-Red-Chili-Rio-Llano-Variety
Description
This authentic Texas Red Chili, inspired by the Rio Llano variety, is a hearty, beanless masterpiece that relies on the rich flavor of lean beef and a complex blend of spices. Unlike milder versions, this dish features a robust chili sauce made from boiled and blended red chili pods, creating a deep, smoky heat that permeates every bite. The combination of freshly ground cumin, oregano, garlic, and Lone Star or Pearl beer adds layers of savory depth and aromatic complexity. It is the perfect comfort food for cold evenings or casual gatherings, offering a satisfying, protein-packed meal that tastes even better the next day.Ingredients
Directions
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In a large stew pot, combine the coarse lean beef or venison, beer, and 2 cups of water.
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Bring to a simmer and cook until the meat turns light grey in color.
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Stir in the tomato paste and simmer for a few minutes to blend flavors.
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Add the freshly ground cumin, oregano, crushed garlic, finely chopped onion, and salt.
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Stir thoroughly to distribute the spices and remove the pot from heat temporarily.
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While the meat rests, remove stems and seeds from the red chili pods.
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Boil the cleaned chili pods in a covered saucepan with 3 cups of water for 15 minutes.
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Transfer the boiled peppers and their cooking water to a blender and blend until a thick, smooth sauce forms.
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Pour the chili sauce into the meat mixture and return to low heat.
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Simmer uncovered for 2 hours, stirring occasionally, until the chili is thick and flavorful.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1254.3kcal
- % Daily Value *
- Total Fat 32.8g51%
- Saturated Fat 6.8g34%
- Cholesterol 279.2mg94%
- Sodium 18791.3mg783%
- Total Carbohydrate 140.2g47%
- Dietary Fiber 63.5g254%
- Sugars 36.2g
- Protein 132.2g265%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the best flavor, ensure the cumin and oregano are freshly ground or picked just before use.
The chili sauce should be blended until completely smooth to achieve the traditional Texas chili texture.
If using venison, you may want to add an extra cup of water or broth if the meat is very lean and dries out during the long simmer.
Leftovers will thicken as they cool; add a splash of water or broth when reheating.
For a milder version, use fewer chili pods or remove the seeds more thoroughly before boiling.
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