hearty Texas chili
hearty Texas chili


Looking for something extraordinary for your next meal? This hearty chili originating from Texas has no beans but features stew meat and a rich sauce that simmers for hours making it a tender and delicious dish to enjoy.


  • 2 pounds Double Red Selection® Beef Stew Meat cut into 1 to 1-1/2-inch pieces
  • 3-4 tablespoons extra virgin olive oil
  • 10 dried chili peppers; cut in half, seeds removed.
  • 1 white onion; finely chopped
  • 2 cloves garlic; finely chopped
  • 1 tablespoon kosher salt
  • 32 ounces chicken broth
  • ¼ cup shredded cheddar cheese
  • 1 green onion; chopped
  • 1 fresh jalapeño pepper; sliced
  • 1 fresh lime; quartered
  • fresh cilantro for garnish


  1. Place chili peppers in a microwave safe bowl and microwave for approximately 20 seconds.
  2. Remove peppers from microwave then add to a bowl with 32 ounces of chicken stock; place back in microwave for 2 additional minutes, then let sit for 15 minutes.
  3. Add to a blender, and blend until pureed; set aside.
  4. In a large Dutch oven or casserole dish, add olive oil and stew meat, sear meat on all sides, and remove from pan.
  5. Add chopped onion and garlic to the pan and cook until translucent.
  6. Return meat to pan, along with pureed peppers, covering completely with the sauce.
  7. Cover the contents of the pan, and simmer for 2-2 ½ hours or until meat is fork tender; stir occasionally making sure sauce is evenly distributed.
  8. Place chili in serving bowl and garnish with grated cheddar cheese, onions, fresh jalapeños, a sprig of cilantro and lime wedge.
  9. Serve with warm tortillas.

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