Texas Red Chili Recipe

Recipe Category: Lunch-Dinner

Texas Red Chili Recipe


  • 1/4 lb. suet, finely chopped
  • 6 lbs. lean beef, coarsely cubed
  • 1 cup chili powder
  • 2 tbsp. cumin powder
  • 2 tbsp. oregano
  • 1 tbsp. salt (optional or to taste)
  • 1 to 2 tbsp. cayenne pepper (to taste, but the more the better)
  • 4 cloves garlic, minced (again, to taste, but the more the better)
  • 2 quarts beef stock or canned beef broth
  • ½ cup masa harina or cornmeal
  • ½ cup cold water


  1. Fry suet in deep cast-iron skillet until crisp (you can use your non-stick skillet if you must)
  2. Add beef, about 1 lb at a time, and brown, stirring as it cooks
  3. Remove each pound after browning
  4. When all meat is browned, return it to the skillet
  5. Add seasonings and beef stock
  6. Cover and simmer 1 ½ – 2 hours
  7. Skim off fat if you are so inclined
  8. Combine masa or cornmeal with cold water and stir thoroughly into chili
  9. Simmer 30 minutes

Makes about 3 3/4 quarts, and is even better reheated as leftovers

  1. All the simmering can be done on a blazing wood stove on a cold, blustery day
  2. The browning of the meat works best on the kitchen stove

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