Looking for a Texas red chili recipe

Meat church just posted one on their YouTube this week

This is mine and imo it's perfect

Dice up a chuck roast
Take 2-3 of each: guajillo, chipotle, New Mexico, etc. to total 8-10 dried chiles.
Toast on medium heat until fragrant.
Soak Chiles in warm (not hot or boiling) water for 30 minutes.
Cut peppers open, remove seeds, blend up, adding soaking water as needed to create a Chile paste.
Brown the chuck pieces HARD. Like you're making rice and gravy. You want crust on 2-3 sides of the meat and a nice graton on the pan.
Remove meat, add one diced onion, water/beef stock as needed to deglaze. Add garlic for 30-60 seconds at the end.
Re-add the meat, 2 cups of beef broth, 2 cups of water, and the Chile paste.
Simmer for 1-2 hours, add brown sugar and vinegar to taste and masa harina for thickness. Simmer another 30-60 minutes, cut heat and sit for 30.
After 30, make sure meat is tender, reheat to serve. I do each bowl with a lime wedge and some Mexican crema.

Glad to see y'all are using real chiles instead of a store bought mix. Makes a huge difference

That looks good.

Here is a recipe from the HornFans recipe collection, which is what probably led to the TD recipe collection. I have not tried it, but it sounds legitimate. Posting for reference.

Texas Red Chili

Lightly brown 3½ to 4 pounds of chili grind beef or venison in a tablespoon of shortening and a clove or two of minced garlic. Use 2 tablespoons shortening if using venison without added beef or pork fat. You can use cubed meat if you don't have chili grind

ADD
16 oz Hunt's Roasted Garlic Tomato Sauce. Use regular tomato sauce if you can't find the roasted garlic variety.
½ Can - 14½ oz Swanson Roasted Garlic Chicken Broth. Use regular Chicken Broth if the roasted garlic is unavailable. Save remainder for later use.
14½ oz Swanson Flavored Beef Broth. Use regular Beef Broth if Flavored is unavailable.
½ tsp Cayenne pepper
2 tsp Wyler's Instant Beef Bouillon Granules or Shakers (Do not reconstitute before adding)
2 tsp - Wyler's Instant Chicken Bouillon Granules or Shakers (Do not reconstitute before adding)
1 tbsp Pendery's Fort Worth Light Chili Powder
3 Serrano peppers with stems removed
1½ tbsp Onion powder
1 tsp Cumin

Bring to a boil uncovered for 1 hour.
Remove the Serranos and squeeze the juice into the chili. And add:

1 tsp White pepper
1 Individual packet of Sazon GOYA Con Culantro y achiote (coriander & annatto).
3 tbsp Gunpowder Foods Texas Red Chile Pepper
1 tsp Garlic powder
1 tbsp Cumin
2 tbsp Pendery's Forth Worth Light Chili Powder

Adjust the liquid with the remaining chicken broth from above and other liquids, if necessary (I use the chicken broth, beef broth, and beer. BE CAREFUL adjusting the liquid with beer. Too much beer adds too much "sweetness" to the final product, trust me on this one!!). Cover and cook on medium to medium-high heat for about 30-45 minutes. Too much heat causes you to lose too much liquid, forcing you to continually add more. This is where you can accidentally add too much beer. Then add the following:

½ tsp Brown sugar
1 tbsp Pendery's Fort Worth Light Chili Powder
½ tsp Gunpowder Foods Hot Stuff
1 tsp Cumin

Adjust liquid, if necessary, then cover and simmer for 10-20 minutes. Serve hot to any and all brave souls!!

NOTES
You DO NOT want to add more than 1 beer while adjusting your liquid. Beer has a lot of sugar in it, and it adds too much sweetness to your chili.

Sazon GOYA is available at a lot of supermarkets. But if you can't find it, Pendery's carries it in their Blends and Rubs section as SAZON GOYA-ACHIOTE 1.41OZ 8 PACK.
If you wonder why I use these "special, name-brand" spices instead of the more readily available ones (Kroger Brand Chili Powder, etc..), it's because these are spice blends and/or special chile grinds. For example, the Texas Red Chile Pepper from Gunpowder is a very mild chile pepper grind, but it adds a lot of flavor and great color.

Submitted by: Beef

LINK

LINK
links to recipes that actually won the Terlingua Chili cook-off