Texas Red Chili Recipe

Start the Gravy. Pour the crushed tomatoes into a large stock pot or slow cooker. Add the beef broth and a third of the EGC seasoning. Turn the stove on low to let it begin heating up as you prepare the meat. You can add 6 oz of beer now, or with the meat later.

If you want to saute fresh peppers, garlic, and onion with your meat, now is the time to dice those peppers and garlic. The onion doesn’t need to be chopped as finely, but cut against the grain to it releases more carbs into the meat.

In a 12″ frying pan, Add the Olive Oil on Medium heat. Once the oil is hot, add the diced peppers, garlic, and onion if desired. Saute for a few minutes, until onions are turning translucent and the garlic and peppers are slightly browning.

Add the meat which has been diced. On top of the beef, add 1/3 of the bottle of seasoning directly to the pan, and alternate putting a lid on the keep the heat, and every few minutes stir until all 6 sides of all the beef cubes are browned.

Once meat is browned and it’s glimmering in juices, take the beef out of the pan and add them into the pot of sauce. If desired, pour the remaining juices from the pan into the pot as well. It will add a few calories, and a lot of Umami (a savory/beefy flavor). Pour the rest of the EGC chili seasoning into the pot and stir.
Pour in 2/3 of the beer into the pot. Drink the rest of the beer.

Bring to a boil for one minute, then turn down to low and let it simmer, lid slightly ajar, for a few hours, stirring every 15 minute or more frequently, until the beef is fall-apart tender. Break up the beef cubes, quickly return to the chili, and it’s ready to serve! Enjoy this chili with cheddar cheese, tortilla chips, sour cream and a hot sauce of your choice.

Hope you enjoyed this Texas Red Chili Recipe, and be sure to try it with both Original and Hot Eat Good Chili Seasonings! I’m going to add a link to this video of me making this recipe on YouTube here.