How to Make Texas Red Chili | Beef Chili Recipe

NO BEANS ABOUT IT! This bold, Texas red chili recipe is anchored with beef and chili peppers, no beans allowed. Masa harina will become your new secret weapon for thickening this Southwest-style Texas Red Chili (and other chili recipes, too!).
Recipe instructions: www.certifieda...
INGREDIENTS:
2 pounds Certified Angus Beef ® chuck roast, trimmed of excess fat, cut to 1-1 ½ inch cubes
2 dried ancho peppers, stems and seeds removed
4 dried guajillo peppers, stems and seeds removed
2 tablespoons kosher salt, divided
1 teaspoon black pepper
1 tablespoon light olive oil, divided
2 medium onions, diced
4 cloves garlic, minced
1 tablespoon cumin powder
2 teaspoons dried oregano
1 tablespoon brown sugar
2 tablespoons corn masa flour
1 can (15-ounce) diced tomatoes
3 cups low-sodium beef stock
2 limes, juiced
Sour cream (optional garnish)
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[@bradcampbell624]

Looks excellent. I never add tomato, and also use chipotle and d'arbol, but not the steeping water since it gets bitter. Toppings, hell yeah. Sour cream, fritos, chile-lime corn chips, cheeses, diced onion, poblano, etc. And always make chili beans on the side for those who love to mix. There is no "right" way. Only the way you do it and the "wrong" way that others do. Bueno

[@larrypjonesjr2224]

Thanks, i make this chili at the firehouse for 8 guys. They love it, sometimes i add different dried chilies (whatever i can find in stock at the grocery). Sometimes i use the tomatoes… most times not. It’s a winner recipe, they ask for it time & time again

[@chevypreps6417]

Chili is in my top ten favorite dishes..........yours looks fabulous. Thank you for posting.

[@Paulhartrocks]

Just a tip for future consideration, if you roll the dried peppers in between your hands a couple of times and give them a good shake, all the seeds will just fall out the end of the pepper. Then you can do all the other stuff and not deal with the harder to deal with wet seeds later. 😎

[@mistergrendel32]

I think your idea of removing the seeds from the dry chilies before the boiling water is good. However, I wonder IF those seeds will impart SOME heat to the hot water? 😜🤔

[@staffordduecker665]

@@mistergrendel32 It will and add greatly to the flavor...

[@nibblick29]

@@mistergrendel32 the veins provide the heat not the seeds

[@stevebendelack3935]

Thanks for that tip

[@TheShootist]

@@nibblick29 go find a hot chili. bite a seed. feel the heat, mon.

[@staffordduecker665]

I've made this recipe three times now, one that I doubled to take to work for my bud's. Very good!

[@mangravy2000]

Do you put it into the oven or stove top? Do you use the lime juice?

[@staffordduecker665]

Stove....@@mangravy2000

[@halfinchholes88]

Just ran this recipe through my pressure cooker. Got a little scorching (remedied next time), but what a finish! So many waves of flavors going on. Made mine with cheap chuck roast from WallyWorld. Something to be said about awesome beefy flavor from cheap high connective tissue beef. Browned the beef, then the onions, garlic, and a couple jalepenos and serranos. Added beef stock, tomatoes, dry spices, and then pressure cooked for 45 minutes. A beautiful result. A little tweaking and spot-on! Thank you for the wonderful starting point.

[@LexxoID1]

such a pleasant hostess with a gentle voice, the dish looks delicious and appetizing, hello from Russia :)

[@Macks645]

I made this recently but used dried cayenne peppers instead of ancho due to availability in my area, and it turned out to be the best chilli I've ever had! The addition of the fresh lime juice was amazing!

[@KevinSmith-yh6tl]

Had to find a recipe to show my daughter -inlaw the proper way to make a classic club. After pouring through a slew of NEW AGE, NAMBY PAMBY vids that desecrated my beloved Club, I found your old vid. I was vindicated! Now my daughter -inlaw can learn the proper way to assemble this AMERICAN CLASSIC! And as a bonus, I see your channel is still up and running. 👍👍👍 Thank You so much for making this vid ❤🎉😀

[@sachsgs2509]

In its purest form back in the early years there was just dried peppers 🌶 and whatever cuts of beef they had handy. Always cooked in lard and cast iron pot right on the fire. No beans in it however there was always a pot of beans simmering next to it. Everything else came later (onions garlic cumin etc..). And this is a little history about one of my favorite foods. This version here its mouthwatering 👌👌👌

[@glennzanotti3346]

Yeah, I can't imagine the cowboys/vaqueros had tomatoes on the trail with them. I like tomatoes in my chili, but I plan to make some without them soon -- just to try it.

[@hoilst265]

Finally. A good, basic, recipe. No weird stuff or "tricks".

[@mauricedavis8261]

Hallelujah!!!😋

[@indiadoll]

The chilie looks delicious 😋 got make this recipe this winter ❄️

[@philbrownred6500]

Wow, one of the best chili videos I have seen and I've seen a bunch.

[@TheSilentW]

Ok, my kitchen looks like a war zone now, I've learnt that the chopper from my blender will fall into the pot if you don't hold on to it if you pour it out, but thanks to you I was able to try a great new recipe ;-) I've only ever made chilli on carne with minced meat and I've also used dried chilli peppers for the first time. A whole new flavour experience! Thank you from Germany and happy 2024 to you and all the chilli fans out there!

[@webes7]

Just tried your chili! It was awesome and everyone gave it 10/10 Thank you! All the best from sweden 🇸🇪🇸🇪🇸🇪

[@michaelburke5907]

I make chili a la Ouxacha, which pre dates Texas chili by about 1,000 years. Puerca, arbol, guajillo, chili, piper negra, frijoles, tomate, allio. Good stuff.

[@TexanInItaly]

I made this last night. It was very good, but different from the hundreds of other chilli's I've had in Texas. Different can be good though, as the pepper flavor and texture of the beef was great. It just needs more heat, so I added some reaper oil on top of the sour cream. 😀

[@CertifiedAngusBeefTestKitchen]

Good feedback! Glad you enjoyed.

[@rocketpunchstudios5527]

I love this recipe. My daughters and I have made is many times and it gets better with each meal. Thanks!

[@bradleyheights5905]

Northern New Mexico chili: Chunks of venison and chorizo links grilled on the campfire, can of chipotle, can of tomatoes, onions, garlic, fresh serrano peppers, ancho peppers, bay leaf, Mexican oregano, cumin, coco, masa and of course, New Mexico chili's, dried red and roasted green. Slow cook it over a fire, at night, in the dead of winter. Add beer when needed. When the coyotes start howling it's done.

[@branko7442]

Greetings from Croatia! I feel the taste and smell of Texas chili ... 🙂 In Croatia we work in the same way, with small differences. We use smaller pepperoni (very spicy!). Cut the onion into thin strips and use Mediterranean spices with a little red dry wine! Trust me, it’s very tasty! I salute all cooking lovers in Texas! 👋😀🍺

[@fredericdomino9727]

As many chilis as cooks ...Thanks for this version .Friendly from France.

[@chrism2966]

WOW ! This girl uses English and in a succinct manner. Explaining how and why she is doing things but not being over wordy. Top marks and also this makes it very entertaining.

[@stephenprice3360]

I was thinking that very thing BEAUTIFUL word usage

[@patrickjamesbissett2910]

I am just here to watch Texans fight over beans. Later, I will go and watch Italians fight over cream in Carbonara.

[@jetbairn1370]

Ha ha ha, good on you mate !

[@alexsavutube]

no italian will put cream in carbonara, the carbonara trick is to let the guanciale and pasta cool down a bit so you don't get scrambled eggs but a creamy sauce. this Texas chilly is a derivation of an old recipe that also has variants with flour/egg dumplings in it or potatoes or nothing and the texture can be like a stew or soup. I bet there's a place on this world where this dish is made with beans.

[@DavidLarson15]

Fight Italians that call sauce "gravy". It's a mistranslation from early italian americans that saw people putting gravy on things and assumed that was the english equivalent of sauce. They fight it to this day... because they are italians. (married to one)

[@devinthomas4866]

Nice recipe, pretty much real deal I put Black, White and Pintos in my chili. If you complain I simply won't invite you over again. Same deal with dog hair, if you don't like it...stay off the couch. My dogs live here , you don't Mutts & Butts Competition BBQ, Prosper Texas

[@jfren484b]

I tried this recipe, and it was really good. Only two variations from the recipe: I didn't have masa (and didn't want to buy it for just 2 Tbsp) so I used cornstarch instead - didn't seem to be too thick or not thick enough. The other thing was that I didn't have beef stock, so I used the rest of the steeping liquid (plus enough water to make 3 cups) and beef bullion. Oh, and I let almost all the seeds fall out of the dried peppers before steeping. And I put it in the crock pot on low for 4 hours instead of simmering after it was all put together. 😊 Pros: - The meat was amazing. Just melted in our mouths. I was a little concerned my wife wouldn't like it, as she greatly prefers leaner meat and definitely no texture issues that can come with tougher meats and connective tissue, but that all dissolved just fine and was super good. I even ate the smaller bits I cut off after searing so as not to waste them, and I (and my cat) thought they were good even before simmering for hours. - The chili flavor was really good. We all had seconds (wife and 2 teenage boys and myself), so I know it was good. Cons (not really "Cons", but "Mehs" doesn't look as good): - It turned very dark brown, not the nice reddish brown from the video. Not a big deal, but it didn't look as appealing as it tasted. - I think getting rid of the seeds first eliminated almost any heat. We all like things a little spicy, at least, and it just wasn't (well, very spicy in the flavor sense, just not in the heat sense). - My Ninja blender couldn't quite pulverize the skins of the peppers - there were little pieces of skin throughout. Again, not a big deal, but I would try to figure out how to eliminate those in the future.

[@killamaster11]

small pieces of skin likely mean you didnt steep long enough or add enough water when blending, just a thought

[@TheGeenat]

Thanks for the experience. I’m about to make chili in a few days. I’ll incorporate some of what I learned in your comment as well as the video. I’ve already made my chili purée however. Seeds and all. I took 5 types of Spanish dried peppers, cut the stems off and put them in a blender for like 4 minutes. Then I added some olive oil and blended for another 3-4 minutes. I toasted some cumin seeds, whole peppercorn, dried bay leaf and anise seeds - then ground them in a mortar. I added garlic powder and mixed everything together. I think it’s going to be great. I tried the purée by itself. Delicious. Good amount of heat to it and has nice earthy coffee notes.

[@thatsrich944]

Just watched about 10 chili videos. This one looks the best by far. Going to make this one.

[@stuartwells9502]

Just made this in the UK! Was delicious! Thank you for an authentic chili recipe.

[@gregkeller80]

Perfect meal to watch a west ham match

[@iainharrison1764]

Did you have trouble finding decent dried chilli's in the UK? Other than little dried birds eye chilli's from asian stores I would have trouble getting things like "ancho" and "guajillo".

[@garyskinner2422]

I think a great mash potato will go well with some steamed veg also

[@RobertoGonzalez-kl3it]

as a texan myself, this is pretty damn authentic.

[@slog656]

@@iainharrison1764 Ebay is a great place to buy dried chillies in the UK - lot's of vendors. If you need something more immediate, however, Waitrose sell dried chillies but are quite expensive.

[@rafalpunda2533]

Different than my Texas Red but I'm definitely trying yours! Thanks for sharing!

[@crstarkey]

Fresh lime, have not seen this before. Will try it!

[@kaazflaaz1209]

I fell in love all over again with my 6,3 liter Le Cruset dutch oven

[@svedel77]

How much heat did you give it, in the oven? (In the dutch pot)

[@Supertzar999]

Made some and it's awesome. Served over a baked potato with sour cream. Some additional things I put in. A little bourbon. Also threw in some pieces of toasted jalapeno.

[@motoscro951]

Just ordered a Le Crusette 7.25” Dutch oven, this will be my first receipt 🤠

[@RG-od8ri]

Don’t go too hot on the searing! I learned the hard way. That enamel isn’t meant for HIGH heat.

[@culvuil]

Good luck Sir 👍

[@benjamincuevas199]

Get the black cast iron not the enamel one just to add to supply options. You won’t regret it.

[@ronfontenot4534]

I am glad I found this recipe. :)

[@ricaldrich3424]

Wow just made this and it was great. The lime put it over the top.

[@bryanbailey6963]

Just made this using 2 pounds beef and 1 pound venison. This is the best chili we have ever eaten!

[@gregvetter5070]

I've made many pots of chili over the years. Never tried venison, but ground Elk is outstanding. Maybe my favorite. Peace!

[@RyanBLN]

in germany we call it gulasch. Lovely recipe

[@reelsoffortuneslotsplay4267]

Great presentation.. Cheers and best regards from Arlington

[@georgedilorenzo1079]

Awesome, authentic, love the slow cook / simmer on the seared chuck roast. Def giving this a try.

[@brianjennings7644]

if I wanted "bean soup", I'd order Bean Soup.. I'm fond of actual Chili..yup.

[@tysongalloway5700]

Awesome video. I loved the tips throughout!

[@garyskinner2422]

Looks great you have good cooking skills

[@beyonderprime5020]

I'm sure it tastes really good . in Germany we call it beef goulash

[@sachsgs2509]

Completely different ingredients and flavor.

[@MyVoyce]

Does this lady do any more recipes? This was so comforting to watch her cook!

[@rgon9724]

I agree. She was pleasant.

[@bunkphenomenon]

Making this as I type. Simmering in the Dutch oven for 3 hours now!

[@tke2414]

So... How'd it turn out??

[@bunkphenomenon]

@@tke2414 pretty good. Even better the next day!

[@indigo0086]

@@bunkphenomenon sometimes that's only when you start eating it.

[@djrosette]

I might look up this recipe and probably try to make except I'm use ground beef and leave out the onions cause not everyone can eat onions. I'm also glad there are no beans in it especially since people who I have had chili from before tend to add more beans than beef

[@B.Vlas89]

Very appetizing looks👍👍👍😎

[@rosschurch1463]

Great recipe and video....i make a similar cook but smoke the chuck roast to an internal temp of 165F and then cut into cubes and add to the chili...

[@filony-grisha]

Обязательно приготовлю! Спасибо за рецепт!

[@seanlee74]

Beat chilli recipe I've seen on KZbin. I wish we could get dried chillis like that in the UK.

[@nickg5863]

Try Amazon, loads of choice there.

[@michaelmendillo7513]

Oh Baby!!! I am definitely going to make this. !! TY Honey pie. Great job. !! 😎✌✝💕

[@robertmcnearny9222]

This is basically how I make my chili, but easier to remove the seeds first. I have gone to using dry chili's as opposed to using chili powder for all my chili needs. I like to add a couple of dried Chipotle as well.

[@khaelamensha3624]

Well as a french doing a bit of cooking, I will add half a glass of white wine to deglaze the bottom in order to retrieve all the flavors Beer or Bourbon can work too ^^

[@branmar]

I like it! No secret ingredients, no nuclear hot sauces, no boutique bottled condiments, no extravagant cuts of meat, no witchcraft or sorcery of any sort. Just basic (but high quality) ingredients elevated by solid technique to create something that is much more than merely the sum of its parts. Beans or no beans? Chili began as a Mexican technique for stewing meat with local aromatics. In Mexico, refritos would be served alongside the stew, so putting beans directly into the stew would have been utterly redundant. For that reason, many people in Texas (which until relatively recently WAS Mexico) continue to omit beans from their chili. But at most Euro-American tables in the United States, refritos are not a staple side dish. For those people, adding beans directly into chili as a starchy extender and as a tasty accompaniment to the meat makes perfect sense, for the same reason that adding potatoes to European-style beef stews makes perfect sense. Texas Red vs Chili Colorado? These names are not DOP designations. They simply distinguish the red chili (made from dried peppers and mostly beef) from green chili (made from fresh green peppers and often pork). "Chili Colorado" IS NOT from or in the style of the state of Colorado. Colorado is the Spanish word for the color red. Chili Colorado simply means red chili, in the same way that Texas Red means red chili. Don't read any more meaning into these names than that. To those who want to make their chili hotter: Yes, you can use some hotter peppers such as Arboles. The Anchos and Guajillos used in this recipe are perhaps the most basic and typical. But there are dozens of varieties of dried chili peppers with very different flavor profiles. You should definitely explore these various chilis and all of the complex flavors they offer. Heat is just one of those flavors. I should also mention that anybody looking for extra heat can simply add some sort of spicy condiment such as salsa picante. I enjoy spooning a bit of Pico de Gallo on top of my chili. My own pico de gallo contains habanero pepper, onion, tomato, cilantro and lime juice. These bright, fresh and acidic flavors really make the chili come alive, and the raw habaneros definitely set it on fire. One last thing: If you are a self-ordained high priest of the chili orthodoxy whose purpose in life is to lead the inquisition against all forms of chili heresy I suggest that you look deep within your own soul instead. ¡Cook Free or Die!

[@TheShootist]

recently compared to what? whole lotta dead people between then and now.

[@stevemartinovich]

Made me very hungry LOL I will try this

[@christianott2791]

Awesome Video - Greetings from Germany

[@rafgo2428]

In Eastern Europe, we command, and chilli makes itself. However, in this case, me going to break the rules and cook the chilli with my own, deady hands.. Spasiba for the recipe, Comrade.

[@thebanished87]

Pure love in food form.

[@TheGraceConnection]

Yum! Similar to what we've done in the past but can't wait to try this one for a weekday dinner.

[@CertifiedAngusBeefTestKitchen]

Sounds great!

[@rgu6]

Did the first one which seemed more informative and detailed. The taste was out of this world!! kzbin.info/www/bejne/hGnFmItshth0pMU

[@es2056]

Now this is the true Texas chili. You did a fantastic job. I have been making a very similar version with many slight variations over the years.

[@ajrczhf3768]

Amazing recepie. i made it and pretty sure that will become one of my favourite food. hello from russia

[@hillbillypatriot1]

Looks delicious, great job on the video.

[@vincenthearne2190]

That is A Super Amazing dish 💯

[@IndigoStargazer]

A touch of cilantro on top is delicious

[@donnaolaughlin2939]

I cannot wait to try this recipe. Thank You

[@joeo7257]

Oh that looks PERFECT. I’ll use beans anyway. I like to frustrate Texans by saying, Oh, the kind you put on hotdogs. I like mine with beans in a bowl. I’m trying your recipe TODAY, but with beans and crumble corn bread into it. Mmmm

[@markgutteridge6830]

Beans and sweetcorn for me ;)

[@Brantlins]

Just dumb not to use beans. They’re healthy cheap and make the chili go longer. Just be sure not to burn em, 🇺🇸 Happy Eating!

[@walygisnep]

It’s impossible to call it a Texas chili with beans. No beans is almost rule number 1.

[@tjl4688]

Heathen

[@rburns531]

Excellent! Keep it up! WOOW!

[@JesseyJames1988]

That's a defenitely awesome recipy this is health restore from any dangerous viruses and bacterial treatment of this pandemic unstable world of the surprising everyday.. Thank you dear! Wish you well and be healthy honey.

[@anthkraus4433]

I’m going to try it out at the cottage this weekend on the fire pit

[@steveprice7038]

Great, now I am hungry🤤🤤🤤

[@michelboinot-ciantia9523]

Super recette. Je vais l'essayer! 🙋

[@Alfredromeothatsme]

I will give it a go, it looks a little like goulash!

[@oldaccount9386]

Clean the chili pods first. then boil/simmer them in two cups of beef broth.. then blend all the pods and broth with some seasonings (if you need spice add cayenne). The flavor will be much more flavorful :) also go light on the tomato.. go lighter on the cumin.. no lime or sour cream 😂. You're on the right track tho P.S. as a Texan I can tell you that there are different kinds of chili for different nights.. some nights beans and bell peppers are added.. some nights it's a more traditional style like here with no beans.. it just depends on what you feel like eating. Bam! The big Texas bean debate is now over. Good day ;)

[@SwiftyDeejay]

“Erbs” & “Carmle” I’ll never get used to these pronunciations 🤣

[@danielswarovski6462]

Ok this looks really REALLY yummy

[@miaoulis1978]

It looks delicious ! Congratulations !

[@wolfman011000]

May i suggest zesting the citris before juicing, it is something my grandmother drummed into me. I simply freeze the zest in icecubes and thaw when needed. Thanks you for the recipe, take care, God bless one and all.

[@carlking8530]

I made this last week, it was delicious. I'm making it again tomorrow, but I have some pork tenderloin that needs to used so I'll use that instead of beef. Just not sure about adding beef broth to it. Any suggestions?

[@bigbird5090]

Looks great. We are planning on making it here in Maine this weekend. We have not used the tomatoes in ours but I bet they would still be great and we use a hanger steak but otherwise pretty much the same as yours. We remove the seeds in the chilies first but that is not a big deal either way. Also, a relay good dark coffee like stout along with some of that pepper water is a great combination instead of just the plain pepper water which can sometimes be too bitter from the process. I've never used the thickening agent either. Just simmered it down until it naturally thickened a little bit. This time we are going to try a smoked salt instead of a regular Kosher salt just for fun.

[@shmarol]

Great tips. I like the stout idea. :)

[@azharballo6125]

It sound good 👍

[@alexsavutube]

it looks OK, similar technique to goulash, I gonna try this but add paprikas dumplings so bouth Hungarians and Americans can hate me but I'm Romanian so nothing new :) Something tells me that goulash might be better tho as carrots generally compliment well the peppers. If it wasn't for the searing and the onion trick I would have treated this like a separate recipe but I bet my first male's born soul this is a derivation of the same dish originated from Hungary which traveled around Europe getting slight adjustments. This is one of my favourite dish and I've had it in Hungary, Romania, Austria and Germany .

[@garyskinner2422]

I think you're correct

[@Brantlins]

You don’t put carrots in chili. That’s pot roast.

[@sachsgs2509]

Gheorghi Hazi👌⚽️

[@jm-po6bs]

Looks good!!

[@EverydayInUa]

Another type of Bograch))) Very similar. Thanks For video!

[@jasonspurley492]

Real talk sis 💯 Tru. 🔥🔥🔥🔥🔥🔥🔥🎯

[@paulhughes3961]

I'll be making Texas Red this weekend, thanks for the really easy recipe!

[@romainbezin9845]

Congratulations madam ! Now I dream of a bowl of your chili with a good mashed potato and a slice of french bread !

[@GiddyVideo]

I like 0:28 when the wooden rabbit uses his paw to help.

[@jeffforbess6802]

If you toss the meat in the freezer for about 30 mins, it’s easier to cube.

[@charleshunt9217]

looks vary good

[@richardtengdui5141]

You had me at "no beans" 😊

[@axelhohle7964]

Amazing 👌🏼

[@markhenderson8648]

I prefer 1 cup of beef stock, 1 cup of beer and 1 cup of fresh black coffee in mine, beautiful.

[@curtisraymond9632]

Your innocence is refreshing to watch...can you make a video on Lasagna...puhleeeez?

[@JocinaKujna]

Wonderful thank you so much my dear friend 💝

[@CiniMini69]

What a great way to cook a goulash.

[@MrBritishComedy]

This looks great. I'll have to do that soon 😉

[@Bakersvill]

Cant wait to make this but never seen dried chillies in uk super markets let alone the type :)

[@jsg72he73hekh]

Ive made this countless times and here are my tips... 1. Don't bother toasting the chilis in a pan, its a waste of time. I actually like to steep a large quantity of chilis, make a ton of paste and then freeze the extra for next time. 2. Take the chili seeds out BEFORE steeping them for obvious reasons. 3. Use at least 3lbs of chuck for this recipe. I generally use 3.5-4lbs TBH. 4. Beans can make it better as long as you use the small red beans and keep the ratio to 1 can beans per 3lbs of meat. 5. Tomatoes are fine but I usually omit them or just add a bit of tomato paste for a deep tomato flavor that isnt acidic.

[@Easydubsvw821]

This is very familiar to how I make my Birria. I use a slow cooker for my Birria, but I'm going to have to try this recipe in my Dutch oven

[@RevJamesCostello]

I will have a go at this. Just to clear, what you call ‘chuck roast’ is what we call ‘braising steak,’ yes?

[@lilwondair4836]

finally managed to get those guijallo peppers here in Austria, so I could try this out. Its a great dish, easy to prepare and very delicious. A few thoughts. In our tradiotional dishes we often use lard. I'm gonna try this next time. Also, why do you choose to not caramelize the onions? If you did, no brown sugar is needed later I guess.

[@mangravy2000]

You could caramelize your onions and should try it. Brown sugar adds a molasses layer of flavor which you may or may not miss. Try adding a lager, porter or stout beer in place of beef stock.

[@josefwitt9772]

Putting a recipe together for a chili cookoff - some people make chili and everyone who doesn't votes. In the midwest US a 2 hour flight from TX, we get this chili in Mexican restaurants named chili colorado. EXCELLENT deep, complex, layered chile flavors. Most of the US believes chili has plenty of tomato, beans, etc. The original TX chili con carne evolved into dozens of varieties. I grow peppers to make fermented hot sauce, I make good chili colorado, and the recipe I'm working for tomorrow is a beans / tomato chili with a traditional base sauce. 6 different fresh (frozen from the garden) peppers will be added late, like flavor hops in beer. The deep dark chili sauce will be the bittering hops.

[@josefwitt9772]

I'll add a tiny bit of sugar, 1TBSP? It should not need much. Now considering caramelized onion 😂 Cheers from St Louis USA

[@HarrySKeith]

WOW! Thank you

[@Ali_Esmail]

Looks delicious!