Skip to Main Content

Start Traegering With 0%* APR Financing  |

Shop Now


Braised Texas Red Chili

Prep Time

30 Minutes

Cook Time

3 Hours

Effort

Pellets

Mesquite

A Tex-Mex take on slow-braised chili over Texas Beef blend pellets. Beef chuck is braised with chilis, topped with avocado, cheese, scallions and served with tortillas for some deep flavored spice in every bite.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 3 Whole New Mexican Chilis, whole

  • 2 dried chile de arbol, stemmed and seeded

  • 3 dried ancho chiles, stemmed and seeded

  • 2 Can (7 oz) chipotle peppers in adobo sauce, diced

  • 2 Quart chicken stock

  • 4 Pound Beef, Chuck

  • 2 Tablespoon vegetable oil

  • salt

  • pepper

  • 1 Large onion, diced

  • 4 Clove garlic, minced

  • 1/2 Teaspoon ground cinnamon

  • 1 Tablespoon ground cumin

  • 1/4 Teaspoon ground allspice

  • 2 Teaspoon dried oregano

  • 2 Tablespoon fish sauce

  • 3 Tablespoon Masa

  • 2 Tablespoon apple cider vinegar

  • hot sauce

  • kosher salt

  • cilantro, finely chopped

  • onion, chopped

  • scallions, chopped

  • cheese, grated

  • avocados

  • corn or flour tortillas

Steps

  • 1

    Add dried chilis to a large Dutch oven and cook on the stovetop over medium-high heat, stirring frequently, until slightly darkened.

    Ingredients

    • 3 Whole New Mexican Chilis, whole

    • 2 dried chile de arbol, stemmed and seeded

    • 3 dried ancho chiles, stemmed and seeded

    • 2 Can (7 oz) chipotle peppers in adobo sauce, diced

  • 2

    Remove chilis and place in a 2-quart microwave-safe bowl. Add half of the chicken stock to the bowl, cover with plastic wrap, and microwave for 5 minutes.

    Ingredients

    • 2 Quart chicken stock

  • 3

    Remove from microwave and transfer chilis and liquid to blender. Blend until smooth.
  • 4

    Season chuck steaks generously with salt and pepper. Heat oil in the base of Dutch oven over high heat.

    Ingredients

    • 4 Pound Beef, Chuck

    • 2 Tablespoon vegetable oil

    • As Needed salt

    • As Needed pepper

  • 5

    Add chuck steaks in a single layer, doing in 2 batches if needed. Cook without moving until deeply browned. Flip steaks and brown second side.
  • 6

    Transfer steaks to a cutting board and cut seared steaks into 1-inch chunks.
  • 7

    Keeping the heat on high, add onions to Dutch oven and cook, stirring frequently until translucent.

    Ingredients

    • 1 Large onion, diced

  • 8

    Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring until fragrant.

    Ingredients

    • 4 Clove garlic, minced

    • 1/2 Teaspoon ground cinnamon

    • 1 Tablespoon ground cumin

    • 1/4 Teaspoon ground allspice

    • 2 Teaspoon dried oregano

  • 9

    Add all meat back into the pan along with chili puree and remaining quart of chicken stock. Stir to combine.
  • 10

    When ready to cook, set the grill temperature to 250℉ and preheat, lid closed for 15 minutes.

    Grill250 ˚F

    Probe15 ˚F

  • 11

    Place Dutch oven in preheated grill with the lid of Dutch oven slightly off the side. Braise for 3 hours or until meat is very tender.

    Grill250 ˚F

  • 12

    Remove from grill, stir in fish sauce, masa and apple cider vinegar. Add hot sauce and salt, to taste.

    Ingredients

    • 2 Tablespoon fish sauce

    • 3 Tablespoon Masa

    • 2 Tablespoon apple cider vinegar

    • To Taste hot sauce

    • As Needed kosher salt

  • 13

    To serve, garnish with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas on side. Enjoy!

    Ingredients

    • As Needed cilantro, finely chopped

    • onion, chopped

    • As Needed scallions, chopped

    • As Needed cheese, grated

    • As Needed avocados

    • As Needed corn or flour tortillas

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.