Thick and hearty Cowboy Chili, also known as Texas Red Chili, is sure to stick to your ribs and satisfy any meat lover.
In America, there are as many variations on chili as there are people who love to dive into a hearty bowl. The most simple version, and probably the one that started it all, is Texas Red Chili.
No tomatoes. No beans. Just meat.
That’s what makes Texas Red Chili stand out from other versions. Some chili lovers will balk at the idea that chili could be made without beans or tomatoes. But, if you head down to Texas, they’ll tell you that a soup with tomatoes and beans is DEFINITELY NOT CHILI. This thick, stick-to-your-ribs chili is also known as Cowboy Chili because it comes from the days of chuck wagons and cattle drives. A look into the origins of the chili tells us a lot about how this meal came about.
- 3 lbs Certified Angus Beef® brand chuck roast, trimmed of excess fat and cut into 1 inch cubes
- 1 onion, diced
- 4 garlic cloves, minced
- 6 Tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp ground black pepper
- 2 c water (more if necessary)
- 6 Tbsp
In a heavy bottomed soup pot (preferably cast iron) brown the beef cubes over medium high heat, 2-3 minutes.
Add the onion and garlic and sauté until the onions have softened, 3-5 minutes.
Stir in the chili powder, cumin, salt, and black pepper. Add the water and bring the mixture to a boil. Reduce the heat to medium low and simmer, covered, for 3-4 hours, until the beef is incredibly tender and the chili is thick. (Check the chili occasionally and add more water if it looks too dry.)
Just before serving, mix in the Masa Harina slowly, stirring to let any excess moisture be absorbed, creating a nice, thick chili.
Serve with cornbread or sourdough bread.