Texas Red Chili

A medley of chile peppers give this unique chili plenty of kick while the addition of thick-cut bacon lends an irresistible smoky flavor. Serve with a fresh green salad for a satisfying meal in less than an hour.

Texas Red Chili
8 to 10
40 mins
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  • 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)
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.
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.
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.
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.


  • *Because hot chile pepper, such as serranos, contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch peppers, wash your hands well with soap and water.

nutrition information

Per Serving: cal. (kcal) 573, Fat, total (g) 27, chol. (mg) 77, sat. fat (g) 8, carb. (g) 55, Monounsaturated fat (g) 10, Polyunsaturated fat (g) 5, Trans fatty acid (g) 1, fiber (g) 13, sugar (g) 6, pro. (g) 36, vit. A (IU) 971.8, vit. C (mg) 12.4, Thiamin (mg) 0.21, Riboflavin (mg) 0.76, Niacin (mg) 6.12, Pyridoxine (Vit. B6) (mg) 0.66, Folate (g) 32.26, Cobalamin (Vit. B12) (g) 2.5, sodium (mg) 961, Potassium (mg) 965, calcium (mg) 141.35, iron (mg) 5.76, Percent Daily Values are based on a 2,000 calorie diet
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