Make Ahead
A Bowl of Red
Popular on Food52
140 Reviews
JeffBuckley
January 29, 2023
When you take a bite and giggle because it tastes so good, you know you've found a good recipe. This chili is the best I have ever had. Unbelievably balanced flavors, sweet, heat and tender meat.
Roger D.
February 9, 2020
If you're fortunate enough to own a kitchen-Aid stand mixer I recommend grinding all the meat yourself on the 'chili' plate of the grinder (large holes) and use the strainer attachment to make the chili paste.....it's worth it. The meat was in larger chunks than plain ground chuck and the chili paste came out beautifully and it's a heck of a lot easier.
Adia G.
March 28, 2019
This chili is delicious! I won a chili cook off with this recipe! I made a few minor adjustments (used canned chipotle in adobe instead of making the chili sauce), I also salted the meat the night before and used the pressure cook function on my instant pot for about 30 minutes before slow cooking for around 3 hours.
Bianca J.
November 24, 2018
I can't really review this because I never actually follow the recipes, mainly because I never have the chilis for the chili paste but I have every other ingredient. This is always my go-to source when I want to make chili and I am always happy with the results, even without the chili paste.
Stefanie S.
October 2, 2016
I AM SO UPSET! :( Something went terribly wrong with my chili, after I painstakingly spent so much time and focus to follow each step perfectly.
After step number 2, I put the heat way on low and did my best not to touch it. Tragically, after 45 minutes, the liquid (I even put a little extra) was complete cooked off and the bottom of the chili was scalding! After that, it was a downhill battle trying to keep this chili from clumping up into a paste. I am the least picky person on the planet, and I couldn't enjoy more than two bites of the finished product. What could I have done differently??
After step number 2, I put the heat way on low and did my best not to touch it. Tragically, after 45 minutes, the liquid (I even put a little extra) was complete cooked off and the bottom of the chili was scalding! After that, it was a downhill battle trying to keep this chili from clumping up into a paste. I am the least picky person on the planet, and I couldn't enjoy more than two bites of the finished product. What could I have done differently??
Kimberly A.
October 12, 2015
My boyfriend and I made a variation of this chili - we added an extra can of tomato sauce and a bottle of beer. We also substituted the chili paste for half a jalapeño and half Serrano chili. It was delicious!
Sheri
October 1, 2015
I feel like I make chili often enough but have never followed a recipe to make. So glad I followed this one. My husband even commented it was the best chili he'd ever had! SO GOOD! I added some kidney beans just cause I like it that way.
Cowpscowper
September 7, 2015
Best chili I've ever had! Can't wait to share this with a group of friends. Thanks!!!
Roger D.
January 5, 2014
Just made a batch of this for the first time. Couldn't find dried 'New Mexico' peppers, used dried California's and added a fresh red chili, minced with the garlic. Also toasted cumin seed then blitzed it in my grinder...kitchen smelled amazing. Used my own garden tomato sauce so didn't need to add the brown sugar (I put it in my sauce). After the 'recipe allotted time' I tasted it.....WOWWWWWWW!!!!!!
strozyk
September 26, 2013
Fantastic stuff. I made my own chile powder with freshly toasted chiles, because I don't have good access to any exceptional store bought stuff - that was so worth it. The chiles shine. Good lord this is tasty.
ftm
October 5, 2012
Not that there's a shortage of good reviews, but... I just made this and, Sweet Mama Janisse it was good! So good I registered just to leave this note.
Made exactly as is except I subbed Sam Adams Octoberfest for the tequila and the article about chili.
Made exactly as is except I subbed Sam Adams Octoberfest for the tequila and the article about chili.
wssmom
November 16, 2012
Octoberfest is one of my favorite beers! Thanks for the kind words and sooo glad you liked it!
rochelle123
September 26, 2012
Followed the recipe and it turned out perfectly. I resisted putting beans in the chili even though I think it would taste great with beans. I love the directions but sadly I didn't start with the shot of tequila....maybe next time. There will definitely be a next time.
jeanmarieok
April 23, 2012
This was delicious - we served it with tortillas and cornbread. I am not a sour cream fan, but a dab of sour cream and a squeeze of lime was really great on this. Great recipe, thanks for sharing!
wssmom
May 10, 2012
Thanks, Jeanmarie - the sour cream is a little citified, but it goes really well with the spices!
jeanmarieok
April 23, 2012
This was delicious - we served it with tortillas and cornbread. I am not a sour cream fan, but a dab of sour cream and a squeeze of lime was really great on this. Great recipe, thanks for sharing!
kwinke
February 5, 2012
I just made this...pretty much exactly as the recipe goes. I did sweat and soften the onions a bit on their own, but only because I really don't like crunchy onions. Maybe 2 hours in the pot wouldn't have mattered in the end.
End result was amazing. Probably one of the greatest chilies I've ever had. Beans don't belong anywhere near this chili.
End result was amazing. Probably one of the greatest chilies I've ever had. Beans don't belong anywhere near this chili.
wssmom
February 7, 2012
LOL the Spouse is such a chili purist you can't even say the word "beans" when he is cooking chili. And thanks so much for the compliment -- I am so glad you enjoyed it!
crystal H.
February 4, 2012
cooked on crock pot for 24 hours and was absolutely delicious. reminded me of a restaurant in Albuquerque called Sadie's. I ate this there every week while I was pregnant. thanks for the post. I'm new on here but loving this site!
wssmom
February 4, 2012
I have never been to Albuquerque, but when I get there I am hoping Sadie's is still there!
crystal H.
February 1, 2012
no offense about the beans to anyone...especially in NM this is served with tortillas and refriend beans and fried potatoes. the potatoes and sour relieve some of the heat because serve it really hot their. it is wonderful. now living in OH for 15 years I have so missed this. headed to the store for ingredients to make for dinner tomorrow!
wssmom
February 1, 2012
Mmmm tortillas and refried beans and fried potatoes sound yummy as accompaniments! Break out the beer!
ELCookie
January 26, 2012
My husband requested chili for his birthday dinner. So I made this with a couple changes. Did not have bacon fat, so I fried two pieces of bacon then used the fat and put the bacon pieces in with the meat when I began the cooking. Also could not find chile pepper pods here in CT but did find ground red chili pepper from New Mexico. So I measured 2 oz, added water and made a paste. Lastly, I added an extra can of tomato sauce. Served with cheese, sour cream, lime and guac. Delicious!
wssmom
January 27, 2012
I am so glad he liked it, EL! Great idea to make a paste with chili powder; living on Long Island, I know how hard it is to find chili pods!.
Roger D.
February 9, 2020
Stop & Shop carries dried chiles. They're in either produce or the ethnic aisle
EatArt
December 11, 2011
I followed most of the recipe exactly, including the tequila shot at the beginning. I added some chipotles, some black olives, and some red and black beans, and another tequila at the end. Really wonderful chili!
innoabrd
December 12, 2011
Careful, I think in Texas they sometimes shoot people for adding beans to red.
WileyP
December 12, 2011
So...what you ended up with was a bowl of seasoned beans, huh? innoabrd is right, EatArt - If you are going to put beans in your chili down here in New Mexico (unless you are in Santa Fake!), don't go buying any green bananas!
WileyP
December 12, 2011
So, EatArt, what you ended up with was a nice bowl of seasoned beans, huh? (LOL!) innoabrd is not far from right - Down here in New Mexico, if you put beans in your "chili", don't go buying any green bananas! In these parts, "bean is beans" (even if there is some chili in 'em), and chili is chili...is chili! Chile + meat + seasonings = chili.
connoisseur
November 20, 2011
Perfect amalgam of meatiness, spice, sweetness, tang.
An instant favorite. Can't wait to cook with my daughter!
An instant favorite. Can't wait to cook with my daughter!
connoisseur
November 20, 2011
Perfect amalgam of meatiness, spice, sweetness, tang.
An instant favorite. Can't wait to cook with my daughter!
An instant favorite. Can't wait to cook with my daughter!
Minnesotapix
November 18, 2011
I am planning to win our annual chili cook-off in a couple of weeks using this recipe. I have always been a fan of a good bowl of red, and this looks like it has everything needed to win. Just hoping I can find the New Mexico pepper pods and guajillos here in Minnesota! If not, I'll have to improvise.
Niknud
November 18, 2011
I DID win my chili cook-off with this recipe this week (although I did confess that the recipe wasn't mine)! And I must caveat it by saying that I added some beans to the mix to stretch it a bit because it needed to feed a whole crowd... Thanks, wssmom!
Niknud
November 18, 2011
Whew. I think a person could get shot in Texas for adding beans to chili.....thanks! :)
lizb
October 30, 2011
I made this chili last night and received rave reviews. My husband declares it the best chili he's ever had - he ate the (few) leftovers for breakfast. This chili is going into regular rotation for winter at our house!
innoabrd
July 22, 2011
This is a fantastic recipe! Hope you win!
innoabrd
July 23, 2011
I speak from experience, I tried it a few months ago! In the US now and have loaded up on dry chillies. Looking forward to getting back to South Africa in a few weeks and warding off the winter chill with a bowl!
cookinginvictoria
July 22, 2011
I was hoping that you would enter this recipe in this week's contest!
innoabrd
May 17, 2011
BTW, because I don't live in the US and it's not something I generally stock, I had to do a bit of research to see what is generally in store-bought Chili Powder. As food52 has a growing international audience, you might consider including a note of substitutions for the Chili Powders you recommend.
And, out of curiosity, why do you discard the water the dry chilies soak in? Other recipes I've seen call for the water just to be pureed with the chilies, which is actually what I did. Mind you, I also left the seeds, which presumably just added heat?
And, out of curiosity, why do you discard the water the dry chilies soak in? Other recipes I've seen call for the water just to be pureed with the chilies, which is actually what I did. Mind you, I also left the seeds, which presumably just added heat?
wssmom
May 17, 2011
Excellent suggestions! I will edit those in in the next few days. To answer your questions, the water in which the dried chilis soak tends to be bitter, which is why it is discarded. And the seeds are hot, you're right! ,
midnitechef
May 13, 2011
OK, yes, you got me with the bacon fat. I tried something inspired by your recipe. I used ground angus beef and chuck cubes, omitted the chocolate, and used a local chili spice mix - it was awesome. My husband could not believe what I had made! I also baked off some sharp white cheddar and jalapeno biscuits for dipping and cleaning the sauce out of the bowl. Everyone one was very happy :)
wssmom
May 13, 2011
The combination of ground and cubed beef sounds divine (as do your biscuits, YUM!) Thanks!
fiveandspice
May 12, 2011
Both dishes this week were winners in my book! This is definitely going to be my go to chili recipe from now on!
boulangere
May 11, 2011
You're my #1, tequila starter or no!
wssmom
May 12, 2011
Awww, thanks! Speaking of No. 1, cappuccino cheesecake on the menu this weekend! Woohoo!
lapadia
May 11, 2011
This is an Excellent Chili recipe, wssmom, and one that will remind me of you (in fact chili and cook-offs will remind me of you)...runner-up is a good thing. Congratulations, I look forward to more of your recipes and their stories :)
NM E.
May 10, 2011
Living in Texas after more than a third-century in New Mexico has is drawbacks but, all things considered, we truly love it here in Dallas. We just miss our chile … as opposed to "chili." When we saw this recipe title, we thought we might actually see a recipe for "a bowl of red." Sorry, to those who have lived & loved in The Land of Enchantment, the Red in "A Bowl of Red" is simply red chili: water (or broth) garlic (maybe) and a touch of salt. And it's served over meat, beans, both, or any number of other palate-palpitating dishes. What you have described here sounds more like Carne Adovada; beef or pork cubes marinated in red chile & various other seasonings then cooked slowly until absolutely heaven on a plate (or maybe even Nirvana).
That said, a hearty "Thank You" for sharing your recipe! Made our mouths water. We can hardly wait the two weeks we must until we return to "O Fair New Mexico" for a visit and dig into some beef enchiladas with red, or a huge carne adovada burrito.
Thanks!
That said, a hearty "Thank You" for sharing your recipe! Made our mouths water. We can hardly wait the two weeks we must until we return to "O Fair New Mexico" for a visit and dig into some beef enchiladas with red, or a huge carne adovada burrito.
Thanks!
wssmom
May 10, 2011
A huge carne adovada burrito would go great right about now! Thanks for the great post!
cookinginvictoria
May 11, 2011
Mmmm . . . love carne adovada. NM Expats, your post is making me hungry!
edamame2003
May 7, 2011
congrats wssmom! i'm drooling just reading this recipe. i can't wait to try this!
wssmom
May 7, 2011
Thanks edamame2003! I'm kinda hoping the kids make it for me for mother's day dinner!
cookinginvictoria
May 6, 2011
I was just reading your recipe again, and I hope to try it this weekend. It is a cool, drizzly day in Victoria, perfect chili weather! Anyway, I was wondering if you have a favorite brand of tomato sauce that you like to use in this chili. Do you recommend using a sauce as opposed to diced tomatoes?
wssmom
May 6, 2011
Good question! I have gotten good results with Muir Glen organic tomato sauce as well as with Hunt's; both are thick and tomato-y, not too sweet. I like using a sauce as opposed to diced tomatoes because it results in a smoother product and lets the meat be the star, if that makes sense.
gingerroot
May 6, 2011
WOW! I could not wait and made this for dinner tonight - it was amazing. Dark, rich, flavorful with a subtle whisper of heat that lingers from the chile paste; although I only had dried arbols and California chiles on hand, that is what I used, but will try with New Mexico and Guajillos next time. I love the smokiness the chile paste imparts. We enjoyed our bowls of red with a squeeze of lime, a dollop of sour cream and corn tortillas to sop up every last bit. Thank you!!
wssmom
May 6, 2011
I am so delighted you enjoyed it, especially with the lime and sour cream (and tortillas, yes!!!)
fiveandspice
May 5, 2011
Congrats! And 'oh for yum!' And, it has no beans so I can eat it!!! Now, that's real chili. :)
boulangere
May 5, 2011
I'm eating a bowl of vegetarian chili as we so to speak, speak. The chili paste looks very intriguing, and I love the sweet-hot combination. But I especially love the tequila starter. This will be great for when the kids are visiting. Thank you!
wssmom
May 5, 2011
Amazingly, we just finished a pot of vegetarian chili in my office!! Sadly, without the tequila starter .... thanks!
thirschfeld
May 5, 2011
I have eaten a lot of chili in my day and not until I lived in Austin did I really understand what it was. A legendary pit man by the name of CB Stubblefield served my first bowl. This recipe reminds me of what and how chili is supposed to be made. Great looking recipe wssmom thanks for sharing.
cookinginvictoria
May 5, 2011
Congrats wssmom on being named a finalist! In our house, we are also big chili eaters. Your version sounds fantastic -- love the fact that you put in guajillos (my favorite chili). I can't wait to try it. Your wonderful recipe language, complete with reading tips for the cook and what to do with impatient dinner guests, made me laugh out loud. I feel very honored to be here as a finalist with you. Good luck!
wssmom
May 5, 2011
And you, too, cookinginvictoria -- the Sunday Pork Ragu sounds divine and I am looking forward to next Sunday to make it!!
gingerroot
May 5, 2011
Love chili, love your story (especially requested chili on Easter!), can't believe I missed this somehow until now. Congratulations, wssmom! Looking forward to trying your delicious bowl of red!
wssmom
May 5, 2011
Thanks gingerroot! Did I mention that if there is any leftover chili, it only gets better and better with each passing day?
lorigoldsby
May 5, 2011
congrats! Looks like we might still have some cool weather (at least in the midwest) to give this a try! and as far as elegance--which i know i struggle with as well, I think your head note where you describe what you like about chili--that it is welcoming, soul embracing and warmth...those ARE elegant qualities!
lapadia
April 27, 2011
I'm hungry for chili, now! A cook-off sounds like fun, love your version and hope to try it while the weather is still on the cool side!
wssmom
April 27, 2011
We once judged a chili cookoff when it was 94 degrees out ... it was hard to tell whether the beads of sweat on our foreheads came from the chili or the weather!
drbabs
April 27, 2011
This is fabulous! Love the idea of a chili cookoff! When I went to school in Texas, we went to cookoffs regularly---one of my professors had won Terlingua!
drbabs
May 5, 2011
Oh! I just saw this! First, big congratulations on being a finalist!! And my professor's name is Jon Watson. It was around 1975 or 76 I think.
kmartinelli
April 26, 2011
I love chili and I love your stories about it. It really is so warm and comforting! Can't wait to try this version, looks great!
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