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" Texas red", meat chili.

Servings: 8


  • 2 dried ancho chilies
  • 4 bacon streaks
  • 36 oz beef meat, diced in small dices
  • 1 big onion, minced
  • 4 garlic cloves, smashed
  • 1 cup american coffee
  • 11 oz bottle of beer, lager
  • 1 can whole tomatoes
  • 2 cup water
  • 1 pinch ground cinnamon
  • 1 pinch cloves
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 2 chipotle in adobo, stem and seeds removed
  • salt to taste
  • 2 tbsp masa harina or corn meal
  • oil


  • Toast ancho chilies in a heavy pan, few minutes per side.
    Put them in a bowl, cover with cold water and rinse for 30 minutes.
  • In a big pan heat some oil and sautee the bacon.
    Remove it from the pan and chop it in small pieces.
  • In the same pan, in the fat remained, sautee half the meat until brown, put it in a bowl and sautee the other half.
  • Remove the meat from the pan, cook the onion in it for 5 minute then put back in the pan meat, garlic, coffee, beer, tomatoes, water, bacon and all the spices.
  • Take back ancho chilies from water, remove seeds, put them in a mixer with chipotle and some cold water.
    Mix until you have a paste and put it into the pan.
    Bring the pan to a boil then low the fire at minimum and simmer, pan not closed, for 4-5 hours.
  • Taste now and then to adjust salt and spices.
    In a small bowl put masa harina or cornmeal with 4-5 tablespoons chili, mix avoiding lumps then return it to the pan.
    Mix well and simmer 20-30 minutes more.
  • Serve with grated cheddar, hot tortillas, sour creams, salted crackers.