Texas Red and a Long Neck

Indulge in the bold, hearty flavors of "Texas Red and a Long Neck," a classic no-beans chili recipe that's perfect for true Tex-Mex enthusiasts. Featuring tender chunks of beef chuck roast slow-simmered in a rich base of smoky ancho chili powder, cumin, and beef stock, this dish delivers robust spice and deep, savory notes. A splash of your favorite long neck beer adds a rustic twist, while optional masa harina thickens the chili to perfection. Garnish with shredded cheese, fresh cilantro, and diced onions for added texture and flavor, and serve alongside an ice-cold bottle for the ultimate Lone Star State experience. With just 20 minutes of prep and a simmering cook time, this recipe is a must-try for cozy nights or game-day gatherings.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast (cut into 1/2-inch cubes)
• 2 tablespoons vegetable oil
• 1 large yellow onion (diced)
• 4 cloves garlic (minced)
• 3 tablespoons dried ancho chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 3 cups beef stock
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons masa harina (optional, for thickening)
• 3 tablespoons cold water (optional, for mixing masa harina)
• 1 bottle long neck beer of choice
• 0.5 cup shredded cheese (optional, for garnish)
• 0.25 cup diced fresh onion (optional, for garnish)
• 2 tablespoons fresh cilantro (optional, for garnish)

Directions

Step 1

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 2

Add the cubed beef chuck in batches to avoid overcrowding the pot. Brown the meat on all sides, about 4-5 minutes per batch. Remove with a slotted spoon and set aside.

Step 3

In the same pot, lower the heat to medium and add the diced onion. Sauté for 5-7 minutes until softened.

Step 4

Add the minced garlic and sauté for another 30 seconds until fragrant.

Step 5

Stir in the ancho chili powder, ground cumin, smoked paprika, and cayenne pepper. Toast the spices for 1-2 minutes to release their flavors.

Step 6

Return the browned beef to the pot and stir to coat in the spice mixture.

Step 7

Add the beef stock, tomato paste, dried oregano, kosher salt, and black pepper. Stir until well combined.

Step 8

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 90 minutes, stirring occasionally.

Step 9

If you desire a thicker chili, mix the masa harina with cold water to form a slurry. Stir the slurry into the chili and cook for an additional 10 minutes.

Step 10

Taste and adjust seasonings if necessary.

Step 11

Ladle the Texas Red into bowls and serve hot. Garnish with shredded cheese, diced onion, and fresh cilantro if desired.

Step 12

Crack open your favorite long neck beer and enjoy with the chili.

Nutrition Facts

Serving size	2513.4 grams (2513.4g)

Amount per serving	% Daily Value*
Calories	3227

Total Fat 231.50g	297%
Saturated Fat 89.80g	449%
Polyunsaturated Fat 16.90g
Cholesterol 695mg	232%
Sodium 4251mg	185%
Total Carbohydrate 81.30g	30%
Dietary Fiber 17.20g	61%
Total Sugars 19.40g
Protein 207.30g	415%

Vitamin D 12IU	60%
Calcium 757mg	58%
Iron 33mg	181%
Potassium 4498mg	96%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.3%

Protein: 25.6%

Carbs: 10.0%