Texas Red Chili

By kimvess

Ingredients

• 3 dried guajillo chiles*
• 2 dried ancho chiles*
• 2 pounds 85% lean ground beef
• 6 slices thick cut smoked bacon, cut into 1/2-inch pieces (8 ounces)
• 3 large Vidalia onions, or other sweet onions, chopped
• 2 green sweet peppers, chopped
• 2 serrano peppers, finely chopped*
• 8 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 28 ounce can diced tomatoes
• 1 cup water
• 2 teaspoons lime juice or cider vinegar
• 1/4 teaspoon salt
• Cheddar cheese wedges and sliced green onions (optional)

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

1. In a large skillet, cook guajillo and ancho chiles over medium heat for 3 to 4 minutes, turning occasionally, until lightly toasted. Cool at least 1 minute. Remove and discard stems and seeds. Transfer chiles to a large bowl; cover with boiling water. Let stand 20 minutes. Drain, reserving 1/3 cup of the soaking liquid. In a blender, puree chiles and reserved liquid; set aside.

2. In a 5- to 6-quart Dutch oven, cook beef over medium-high heat about 8 minutes, until beginning to brown. Drain off fat. Transfer beef to a bowl.

3. In the same pan cook bacon for 5 to 6 minutes, stirring occasionally, until browned. Stir in onions, sweet peppers, serrano peppers, and garlic. Cook for 7 minutes, stirring occasionally, until vegetables are tender. Add pureed chiles; cook for 3 minutes, stirring often. Add the chili powder and cumin; cook and stir for 1 minute. Add the reserved beef, undrained tomatoes, and 1 cup of water.

4. Bring chili to boiling. Reduce heat to medium-low. Simmer, covered, about 30 minutes, until thickened. Remove from heat; stir in lime juice and salt. Top each serving with cheddar cheese and green onions.