# @meatchurch on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DSz0n9Sjmrd
- **Gondola URL:** https://gondola.cc/posts/38394421-meatchurch-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/0deb49621f.jpg
- **Posted:** 2025-12-28T14:00:00.000+00:00
- **Account Owner:** Matt Pittman - Meat Church (@meatchurch) — https://gondola.cc/meatchurch

## Caption

Texas Red Chili. A “Bowl of Red” is the OG chili created in Texas that started them all! The recipe & video are on MeatChurch.com (link in bio) as always, but here ya go!

Ingredients:
3-4 lbs of stew meat, cubed (sub chuck roast, brisket or game meat)
5 oz dried ancho chili (~4 chilis)
16 oz dried guajillo chili (~12 chilis)
1st spice dump

2 T garlic powder
2 Ts onion powder
1 T black pepper
3 cubes of beef bouillon
2 packets of Sazon Goya (orange packet)
2nd spice dump

1 T Comino (sub Cumin)
½ t Mexican Oregano (sub regular oregano)
Other

16 oz of chicken broth/stock
16 oz of beef broth/stock
3 serrano peppers, whole
½ C flour
2 T, lard (manteca), sub ¼ C, olive oil
3 cloves garlic
½ T salt
Optional

3 T Meat Church Chili Powder (this is scratch made chili without this)
Prepare your spice dumps.
Mix spice dumps #1 and #2 and set aside.

Prepare the chilis
Stem and seed the all the dried chilis. 

Place in a skillet on medium high heat and toast the chilis. Flip and stir until fragrant. 

Remove chilis and place in boiling water.  Once chilis are soft, remove from the water and set aside. 

Prepare the chili
In a hot skillet, heat ¼ cup of olive oil until it fries a pinch of flour.  Mix in ½ C of all-purpose flour and stir vigorously.
Once it gets to a golden color, add a 16oz of chicken stock to this blonde roux and bring to a simmer. 
Now add the roux, chilis, 3 cloves of garlic and a ½ T of salt to a blender and blend until smooth.  This is now your chili sauce.  Set aside.

Brown the meat
Add some lard or olive oil to a dutch oven or heavy cast iron skillet. Brown the cubes of meat over medium high heat for 6-8 minutes. Brown in 2 batches if necessary, so as not to overcrowd the pan. Drain off excess grease.

Reduce heat to medium and add your chili sauce and beef stock. If you used a cast iron skillet you will need large pot to continue. 

Cook the chili
Add spice dump 1. Then float the serrano peppers. Bring to a boil. Reduce heat to a simmer for 45 minutes.

Add spice dump 2. Simmer another hour and enjoy! 

#MeatChurch #TexasChili #Chili

## Stats

- **Views:** 19,749
- **Likes:** 1,162
- **Shares:** 0
- **Comments:** 14

## Tags

2, texaschili, meatchurch, 1, chili

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