Red River Chili

Winter isn’t over yet! And comfort foods during winter are still around! CHINET brings you this phenomenal recipe for chili to keep you nice and warm while the winter months come to a close. Don’t forget to grab your CHINET flatware and bowls to serve your delicious chili to your friends and family. Seriously, who wants to do dishes with full and satisfied bellies!? CHINET helps you set the table for family and guests, then they follow up with a super easy clean up!

What you need:

  • 3 dried ancho peppers, stemmed and seeded
  • 2 Tablespoons dried oregano
  • 2 Tablespoons sweet paprika
  • 2 Tablespoons whole coriander
  • 1 Tablespoon cumin seed
  • 1 Tablespoon chili powder
  • 3 Tablespoons extra-virgin olive oil
  • 2 onions, chopped
  • 3 pounds beef chuck, cut into
  • 1-inch cubes Kosher salt and freshly ground black pepper
  • 6 cloves garlic, chopped
  • 1 canned chipotle chile, chopped
  • 1/2 jalapeño pepper, chopped
  • 2 (28 oz.) cans whole tomatoes, hand crushed
  • 1 cinnamon stick
  • 1 teaspoon sugar
  • 2 Tablespoons masa harina
  • 1/2 tablet Mexican chocolate (about 1 1/2 oz.)
  • Grated queso fresco, for garnish
  • Cilantro leaves, for garnish
  • Lime wedges, for garnish

What to do:

  1. In a small, dry skillet over low heat, add the ancho peppers, oregano, paprika, coriander, cumin and chili powder. Cook until fragrant, about 2 minutes.
  2. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
  3. Heat a large, heavy-bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize about 10 minutes.
  4. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeño, tomatoes, cinnamon stick and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid.
  5. Return to the boil, reduce to a simmer, cover and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro and lime for garnish.

Satisfying and yummy!!! Don’t forget to grab your CHINET plates, bowls, cups and flatware for a quick and easy clean up!

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