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Braised Texas Red Chili

Traeger Kitchen

Braised Texas Red Chili

Prep Time



Cook Time




6 - 8




What's this?

A Tex-Mex take on slow-braised chili over Texas Beef blend pellets. Beef chuck is braised with chilis, topped with avocado, cheese, scallions and served with tortillas for some deep flavored spice in every bite.


  • 3 Whole New Mexican Chilis, whole

  • 2 Whole Dried Arbol Chilis

  • 3 Whole Ancho Chiles, seeds and stems removed

  • 2 Can (7 oz) chipotle peppers in adobo sauce, diced

  • 2 Quart chicken stock

  • 4 Pound Beef, Chuck

  • 2 Tablespoon vegetable oil

  • As Needed salt

  • As Needed pepper

  • 1 Large onion, diced

  • 4 Clove garlic, minced

  • 1/2 Teaspoon ground cinnamon

  • 1 Tablespoon ground cumin

  • 1/4 Teaspoon Allspice, ground

  • 2 Teaspoon dried oregano

  • 2 Tablespoon fish sauce

  • 3 Tablespoon Masa

  • 2 Tablespoon apple cider vinegar

  • To Taste hot sauce

  • As Needed kosher salt

  • As Needed cilantro, finely chopped

  • onion, chopped

  • As Needed scallions, chopped

  • As Needed cheese, grated

  • As Needed avocados

  • As Needed corn or flour tortillas


  • 1

    Add dried chilis to a large Dutch oven and cook on the stovetop over medium-high heat, stirring frequently, until slightly darkened.
  • 2

    Remove chilis and place in a 2-quart microwave-safe bowl. Add half of the chicken stock to the bowl, cover with plastic wrap, and microwave for 5 minutes.
  • 3

    Remove from microwave and transfer chilis and liquid to blender. Blend until smooth.
  • 4

    Season chuck steaks generously with salt and pepper. Heat oil in the base of Dutch oven over high heat.
  • 5

    Add chuck steaks in a single layer, doing in 2 batches if needed. Cook without moving until deeply browned. Flip steaks and brown second side.
  • 6

    Transfer steaks to a cutting board and cut seared steaks into 1-inch chunks.
  • 7

    Keeping the heat on high, add onions to Dutch oven and cook, stirring frequently until translucent.
  • 8

    Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring until fragrant.
  • 9

    Add all meat back into the pan along with chili puree and remaining quart of chicken stock. Stir to combine.
  • 10

    When ready to cook, set the grill temperature to 250℉ and preheat, lid closed for 15 minutes.
  • 11

    Place Dutch oven in preheated grill with the lid of Dutch oven slightly off the side. Braise for 3 hours or until meat is very tender.
  • 12

    Remove from grill, stir in fish sauce, masa and apple cider vinegar. Add hot sauce and salt, to taste.
  • 13

    To serve, garnish with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas on side. Enjoy!