This is my, hopefully, simplified version of a Texas Red for real life: deep chile flavor, smoky backbone, and heat you can control. I use 1 1/2 - 2” sized beef chuck. It’s built for the nights when you can’t make it a day ahead—so we lean on three “same-day wins”: modified browning, a quick chile paste, and a short open simmer to concentrate flavor.
Be as creative as you want, or time allows, in hunting down a variety of interesting dried chile peppers at your grocery store, or use what you have. Don’t worry about many of them being totally new to you!
Some of our favorite recipe adjustments are from my favorite scientific chef J. Kenji Lopez-Alt (JKLA) over at Serious Eats such as his modifed beef browning technique to save 30-40 minutes of prep time!
What You’ll Love About This Version
No tomato (classic Texas).
Tomato paste optional (tiny amount for body if you want it).
1–2 chipotles in adobo for smoky “Fire & Soul” depth.
Broth is flexible: you can do ½ chicken broth (or more) without ruining the Texas vibe.
Habanero floaters give heat you can remove at any time.
Ingredients
Beef
2½–3 lb beef chuck, cut into 1½” - 2” cubes
2–3 tbsp beef tallow or neutral oil
Salt + black pepper
Dried chile paste (the heart of Texas Red)
5 guajillo chiles, stemmed/seeded
3 ancho chiles, stemmed/seeded
1 pasilla/negro chile (optional but great), stemmed/seeded
0–3 árbol chiles (optional heat), stemmed (seed if you want less heat)
2 cups hot water (for soaking)
4–6 cloves garlic
1½ tsp ground cumin (or toasted seeds, ground)
1 tsp Mexican oregano
1 tbsp apple cider vinegar (or 2 tsp)
1/2 tsp Cinnamon
1/4 tsp Allspice
1 tsp salt
Fire & Soul additions
1–2 chipotle chiles in adobo + 1–2 tsp adobo sauce
1–2 habaneros, thin slices into the body of the pepper (“floaters”)
The pot
1 large onion, diced
4 cups total broth (any mix of beef + chicken)
You can make ½ of this chicken broth (or more) and it still works beautifully.
0–1 tbsp tomato paste (optional)
1–2 bay leaves (optional)
Optional thickener (Texas-friendly)
2 tbsp masa harina + 2 tbsp water (slurry)
Alternative is to crush up a handful of natchos
Finish
1–2 tsp vinegar or a squeeze of lime
Salt to taste
Method (Same-Day Friendly)
1) Make the chile paste (10 minutes active)
Toast dried chiles in a dry skillet 10–15 seconds per side (don’t burn).
Soak in hot water 20 minutes until pliable.
Blend chiles with garlic, cumin, oregano, vinegar, salt, and ~1 cup soaking liquid (add more as needed) until smooth.
Optional: strain for silky texture. Not required.
2) Brown the beef hard (this is your “overnight flavor” shortcut)
Pat beef dry. Season well with salt/pepper.
Heat tallow/oil in a heavy pot. Brown half of the beef chunks on one of two sides (about 10 min.)
Remove beef; keep the fond in the pot.
3) Build the pot
Sauté onion 5–7 minutes.
If using tomato paste, stir it in 30–60 seconds (optional).
Add chile paste and cook 2 minutes, scraping up fond.
Add broth (beef + chicken mix is fine), bay leaves if using.
Stir in 1 chipotle in adobo + 1 tsp adobo sauce. (Add the second chipotle later if you want more smoke/heat.)
Return beef and juices. Now you can add the unbrowned chunks of been too. This is a major time-saver as tested by JKLA.
4) Simmer until tender
Gentle simmer, partially covered, 2 to 2½ hours, stirring occasionally.
Add more broth if needed—keep it loose enough to simmer without scorching.
5) Add habanero floaters (controlled heat)
Last 30–45 minutes, add thin-sliced habanero floaters.
Control tip:
Mild-hot: float 10–15 minutes, then remove.
Hot: float 20–30 minutes.
Fire & Soul: leave them in to the end (or stir in a few slices right before serving).
6) The “same-day finish” (concentrate flavor)
Uncover and simmer 15–25 minutes to thicken and deepen.
Taste and adjust:
More adobo sauce for smoke
Add the second chipotle if you want more punch
Salt
A final splash of vinegar or lime to brighten
7) Optional thickening
If you want classic Texas body: add the masa slurry, simmer 10 minutes. Or, grab a hadful of natchos and crush them up and add.
Fire & Soul Add-Ons Bar (Cool + Creamy + Crunchy)
These balance the heat and make the bowl feel “complete.”
Avocado (sliced/diced)
Sour cream (or crema)
Diced white onion
Lime wedges
Cilantro (optional)
Warm tortillas on the side (Texas style)
Pro move: Stir 1 tsp adobo sauce into sour cream for a smoky “adobo crema.”
Ice-Cold Beer Pairings (Low-Cal + Great Flavor)
Serve these arctic cold—they pair beautifully with chile heat and smoky adobo.
Low-cal alcoholic picks (12 oz)
Modelo Oro — 90 calories
Corona Premier — 90 calories
Heineken Silver — 95 calories
Michelob ULTRA — 95 calories
Miller Lite — 96 calories
No-alcohol choices (still flavorful)
Heineken 0.0 — 69 calories
Athletic Brewing Run Wild (NA IPA) — 65 calories
Storage + Reheat (still great tomorrow)
If you do have leftovers, you’ll love day two:
Chill overnight, skim any hardened fat if desired.
Reheat gently; add a splash of broth if thick.
Refresh with a squeeze of lime/vinegar right before serving.
I wish your team the best of luck!
Until next time...
I am...
Phil Wilson...
And, here’s to living an Herbal Lifestyle With You!