Texas Red Chili - Bowl of Red

As a certified chili judge I appreciate your recipe. Simple ingredients, no nonsense (ie. fillers, onions, tomatoes, corn, etc.). It’s ok if someone wants that other stuff, just don’t call it Texas Red. Love your videos. Keep up the great work!

Quick Tip: nothin' worse than leaving good seasoning or chili sauce that's still stuck in a blender jar that could add more flavor to a dish -- don't waste it. DON'T add the beef stock directly into the pan. Pour half the stock back into the blender to loosen up the remainder of the Chili Paste, then pour it into the pot. Then add the remainder off the stock to the pot.😋 But no offence to the guy, this is just a problem that I have with a lot of cooking shows. Most of the time they just leave good ingredients in the bowl or mixer due to video/recording time. I just happen to be one of those guys that is particular with cleaning out a mixing bowl or blender jar -- maybe I am just a bit too particular getting every little scrap and trying my best not to waste good stuff... it may be a part of my OCD habits when it comes to cooking. That sort of tedium of mine may not be good for some cooking shows, but hopeful it is not just me.

I did this recipe for a club "cook-off" but instead of browning stew meat I smoked a couple of chuck roasts. OHMYGOODNESS!! Thanks Matt and Meat Church!

I made a version of this yesterday for a college-wide departmental chili cookoff, ended up taking home second, but many folks have said it was their favorite!! Love the hearty bites with the cubes of chuck. Thanks for sharing and love all your videos!

Just won a Chili Cookoff of 25 people with this recipe. Tweaked it a bit, but mostly the same. Thanks for the inspiration!!!

I’ve tried this one and your smoked chili recipe. Both were perfect and seriously the best chili recipes, thanks!

Looks amazing! Reminds me of one of the best bowls I ever had, made for a work Christmas potluck by a fellow from NM. He made 2 pots - one for those who could handle the heat - and one for everyone else. They looked, smelled, and tasted the same - but the hot one was full of his grandmother's secret hot pepper species, homegrown in her garden - and it was a true separator of hackers - from the non. They also contained multiple types of cumin. I've never seen, or tasted, anything like it since. It was literally black in the bowl, with a mix of meat textures from completely gelatinous, to fibrous, to nicely tender, chewable chunks. The hot stuff was physically painful to eat, but so good that I couldn't resist it, and I finished a full bowl. The other was still hot, but all joy and no pain. The afterburn lasted 2 full days!

I made a double batch of this for a potluck at work and now everyone calls me "the chili guy" and are hitting me up for more of it all the time, with several saying it's the best chili they've ever had. Thanks for the assist Meat Church!

Had to come back and say a word about your chili. I've lived in the southeast all my life,seen a lot of chili, ate quite a bit but I've never been a big fan of it. I made some true to your instructions and found my socks blowed up. I'm a new fan. I threw a little heat to it just because that's how I roll but with it or not I've never had a better tasting chili in my 60 years. Thank you good sir, I sure do appreciate you sharing your recipe!

I’m so with you on prepping everything fresh, I’ve learnt so much from the likes of yourself here in Australia and pride myself on my chilli dishes now, only a few years ago I couldn’t bare the heat, now my tastebuds crave it, it’s the only way to have it, thanks Matt

I’m inspired to make this. I love the long process of outdoor cooking. It’s great therapy. Nice job!

I worked in a meat market in Houston as a young man and knew the Texas Chili champ and the World Chili champ. One thing the guys who were really serious about their chili did was use three kinds of meat. Stew chunks, chili grind, and hamburger grind. Usually a decent chuck was best for flavor. And the three textures in the meat are very good and each adds it's own quality.

Made your recipe this past weekend. Great flavor, almost adobo like. I used your pepper combo and alley added a couple of New Mexico chilies and de arbol chilis. Great recipe. Thanks.

Great recipe Matt! Glad to see someone doing a real Texas Red without the fillers, the way it should be. One tip you may wish to use, instead of dropping your chili paste in the cooked stew meat, then pouring the beef broth over the stew meat, pour the beef broth into the Vita-Mix that has the chili paste in it, and pulse a couple of times to loosen up the chili paste, then pour the mixture over the stew meat. You will get more of the chili flavor out of the blender and help with the cleanup also! Keep up the great BBQ video content, we love it!

I made this today. Five bowls later I put the little bit of leftovers in the fridge to share at work tomorrow. Finally, a chili recipe worthy of the comfort food recipe box. Thank you for sharing.

Made this tonight. Absolutely fantastic! I fell in love. Such a great flavor! Thank you for all the videos!

Damn!!! This is so good!!!! I’ve made this twice already and it blows my mind!!!! This Cali boy with Texas roots loves this delicious Recipe!!! I took a batch of this to my dad who was born in Texas… waiting on his comments….. I can’t tell you how many recipes I’ve made from meat church!! Right up my alley!!! Texas at heart!! Thank you Matt!! Keep them coming!!!

Tried this recipe last weekend and it turned out awesome. Learned a few lessons that will make it even better next time I cook it. Thanks for showing how it's done. Love goin to your church and try to never miss a sermon.

This guy is super chill and not arrogant! Really enjoyed the recipe!

Since I learned to cook the "7 chiles chili" from Lisa Fain (Homesick Texan), I rarely still make it differently. The flavor of this chili is sooooo profound that it's almost a sin to add any side dishes. So yes, this Belgian knows also how to cook properly the Texan State dish! And proud of it !