Texas Red

Servings: 6 Foodies

NO BEAN CHILI! The PERFECT amount of heat up front that rides through every. single. bite. Rich and Complex with a side of creamy with the garnish! Seriously, try not to eat a third bowl…(I know you aren’t just eating one.)

  • Prep Time

    30 minutes

  • Cook Time

    2 hours

  • Total Time (with rest)

    2 hours 30 minutes

The How To:


!For Chili:
2 lbs. Hamburger (80/20)
28 oz. Tomato Sauce
3 oz. Tomato Paste
1 Red Bell Pepper (small chop)
1 Green Bell Pepper (small chop)
1 Jalapeno (minced w/ seeds)
1 Guajillo Pepper
1 Ancho Chile Pepper
1 Red Onion (small chop)
8 Garlic Cloves (minced)
1 Beef Bouillon Cube
3 tbsp. Chili Powder (split by half)
1 tbsp. Cumin (split by half)
1 tbsp. Smoked Paprika (split by half)
1 tbsp. Oregano (split by half)
1/2 tbsp. Garlic Powder (split by half)
1/2 tbsp. Onion Powder (split by half)
1 tsp. Salt (split by half)
2 tsp. Black Pepper (split by half)
2 tbsp. Masa Harina
1 c. Pepper Water
3 tbsp. Butter (unsalted, split)

!For Garnish:
Sharp Cheddar Cheese
Sour Cream
Green Onion


In medium sized mixing bowl, add 2 cups hot Water. Place Guajillo and Ancho into water. Set aside.
In a Dutch Oven turned to medium (or whatever large pot you have), pour in Tomato Sauce and Tomato Paste. Add Beef Bouillon Cude, Masa Harina, and half of the seasoning blend. Continue to stir every few minutes.
Prep all veggies. In 2 separate pans, add 1 tbsp per pan. Add Red, Green, and Jalapenoes into pan. In other pan, add Red Onion. Once Peppers become fragrant, dump into pot. Once Onion is translucent, dump into pot.
In pan that was used for Onions, place last Butter slab in. Once melted and bubbling, add Hamburger. When Hamburger begins to brown, add the other half of the seasoning blend.
Pull full sized Guajillo and Ancho Peppers and place into simmering Chili. Take cup of (now) infused Pepper Water, and dump into Chili.
Let simmer for 2 hours (if there is time).
Serve warm/hot.


The FIRST thing you need to do is place Chiles in hot water!!

Experiment with different types of Chiles!

Save the extra Pepper Water for different sauces.

Because of the lack of Beans, texturally, Sour Cream and Cheese help fill the missing Beans role.

Try putting in Dark Beer (Shiner Bock cuz Texas...) to add depth. Add when Tomato Sauce gets dumped into pot.

The FIRST thing you need to do is place Chiles in hot water!! (It shortens the process! Just do it!)

Common Questions