Charlene's Recipe

Texas red chili

Category: soup

Makes about 8 cups; serves 6-8

The dried chilies, 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.

8 whole dried chilies (ancho or guajillo)
3 Tbsp.safflower oil + more as needed
3 lbs. trimmed beef chuck, cut into small pieces, (1/2 inch or smaller)
Coarse salt and freshly ground pepper
2 large onions, coarsely chopped (4 cups)
7-8 garlic cloves, minced (5 Tbsp.)
2 jalapeno oe serrano chilies, seeded if desired, minced
2 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1 can (28 oz.) whole peeled plum tomatoes, pureed with their juice (3 1/2 cups)
2 cups water
2-3 tsp white vinegar, to taste

Toast dried chilies in a dry skillet over medium high heat until fragrant and blistered, 2-3 minutes per side. Remove stem and seeds; discard. Transfer chilies to a large measuring cup or bowl, and cover with hot water. Keep chilies 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 Tbsp. oil. Season beef with 2 1/2 tsp salt and 1/2 tsp pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to plate.
Add remaining Tbsp. oil, the onion, garlic and minced chilies 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 tsp. 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. Season chili with salt and stir in vinegar. Serve immediately (refrigerate up to 3 days or freeze for 3 months; reheat in a pot over medium heat, stirring occasionally).