Gluten-Free Texas Red Chili (No Beans)

Ingredients

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• 3 lb beef chuck, cut into 3/4-inch cubes
• 4 dried ancho chiles, stemmed and seeded
• 3 dried guajillo chiles, stemmed and seeded
• 2 cups boiling water
• 1 large yellow onion, diced
• 5 cloves garlic, minced
• 1 tbsp ground cumin Shop
• 1 tsp dried Mexican oregano
• 3 cups gluten-free beef broth Shop
• 2 tbsp neutral oil
• 2 tsp kosher salt
• 2 tbsp masa harina Shop
• 1 tbsp apple cider vinegar Shop

Instructions

1. 1 Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Cover with the boiling water and soak 20 minutes, then blend the chiles with 1 cup of the soaking water until smooth.
2. 2 Season the beef with the salt. Heat the oil in a Dutch oven over medium-high heat and brown the beef in 3 batches, about 5 minutes per batch. Set aside.
3. 3 Lower the heat to medium. Cook the onion 5 minutes, then add the garlic, cumin, and oregano for 1 minute.
4. 4 Return the beef with the chile purée and broth. Bring to a simmer, cover partly, and cook gently for 2 to 2 1/2 hours until the beef is very tender.
5. 5 Whisk the masa harina with 1/4 cup water, stir it into the chili, and simmer 10 minutes to thicken. Stir in the vinegar and taste for salt.

Nutrition (per serving)

Tips & Notes

• Chili powder blends can contain anti-caking agents; whole dried chiles avoid that question and taste better.
• Serve with gluten-free corn tortillas, rice, or chopped onion and cheese.
• Freezes very well for up to 3 months.

Common questions