Hot Texas Red Chili
A spicy, hearty Texas Red Chili featuring ground beef, bold chili flavors, and a hint of heat, perfect for satisfying a crowd or warming up on a cold day.
Ingredients
Instructions
- In a large pot with hot olive oil, add ground beef and sear at high heat, stirring constantly until grey in color.
- Add water and cook at bubbling simmer for about 1 1/2 hours.
- Add all ingredients except flour and cornmeal to the pot.
- Cook for an additional 30 minutes.
- Mix flour and cornmeal in 1/2 cup water to form a slurry, then add to the chili mixture.
- Cook for 5 minutes more, adding water if needed.
Tips & Substitutions
For a richer flavor, consider using a mix of ground beef and pork. If you want to reduce the heat, adjust the cayenne red pepper to taste or substitute it with sweet paprika. Adding a couple of chopped tomatoes can enhance the chili's texture. Don't hesitate to experiment with additional spices or beans for variation. This recipe is versatile, much like other Mexican recipes.
Serving Suggestions
Serve this hearty chili with cornbread or over rice for a complete meal. It pairs beautifully with Ripe Olive Casserole for a delightful dinner spread. Top with shredded cheese, diced onions, or fresh cilantro to elevate the flavors. A side of tortilla chips can also add a nice crunch to your meal.
Storage & Reheating
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water if it thickens too much. It can also be frozen for up to 3 months; just make sure to cool it completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Texas Red Chili contains roughly 827 calories, with 34g protein, 90g carbohydrates, and 52g fat. It is an excellent source of iron (222% of the Daily Value), calcium (133% of the Daily Value), and dietary fiber (85% of the Daily Value). Note that it is relatively high in sodium, at 2187mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this chili?
Yes, you can substitute ground turkey or chicken for a leaner option. Just be sure to adjust cooking times slightly, as poultry may require less time to cook through. You could also try a mixture of meats for a more complex flavor profile.
How can I make this chili vegetarian?
To make a vegetarian version, replace the ground beef with a mix of lentils, beans, or textured vegetable protein. You can sauté some extra vegetables like bell peppers and zucchini for added texture and flavor. Ensure to use vegetable broth instead of water for a richer base.
What can I do if my chili is too spicy?
If your chili turns out too spicy, you can balance the heat by adding a spoonful of sugar or honey to counteract the spice. Adding sour cream or yogurt on top when serving can also help cool down the heat. Additionally, serving it with a side of bread or rice can help absorb some spice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).