Red Eye Texas Chili
Browned chuck, toasted chiles and a whole bottle of Red Eye simmered until thick. The mix brings the tomato, pepper and citrus, so you skip half the spice rack.
Recipe card
Everything you need in one printable card — measurements, ratio and method.
- Time
- 2 hr
- Makes
- 6 servings
- Mix per batch
- 3 cups
- Serve it
- Shake the bottle well before measuring; adjust heat with an extra splash.
Ingredients
Quantities and ratios below update automatically.
- 3 cups Red Eye Original Bloody Mary Mix
- 2 lb beef chuck, cut into ½-inch cubes (or ground beef)
- 2 tbsp neutral oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 can (15 oz) pinto or kidney beans, drained
- 1 cup beef stock
- Salt and black pepper, to taste
- Cheddar, sour cream, jalapeños and cilantro, to serve
Instructions
- 1
Heat the oil in a Dutch oven and brown the beef in batches. Set aside.
- 2
Sauté the onion until soft, add the garlic and spices, and toast 1 minute.
- 3
Return the beef, pour in the Red Eye mix and stock, and scrape the bottom of the pot.
- 4
Simmer uncovered on low for 90 minutes, stirring occasionally, until the beef is tender.
- 5
Add the beans in the last 20 minutes and season to taste.
- 6
Serve loaded with cheddar, sour cream, jalapeños and cilantro.
Tip: Make it a day ahead — the chile and citrus in the mix deepen overnight.
Need the mix?
Every recipe here starts with a bottle of Red Eye Texas style bloody mary mix.
