You are here: Home » Recipes » Red River Chili Red River Chili Recipe by Chinet® Yield servings PrintEmail Ingredients 3 -- dried ancho peppers, stemmed and seeded2 tablespoons dried oregano2 tablespoons sweet paprika2 tablespoons whole coriander1 tablespoon cumin seed1 tablespoon chili powder3 tablespoons extra-virgin olive oil2 -- onions, chopped3 pounds beef chuck, cut into 1-inch cubes -- Kosher salt and freshly ground black pepper6 -- garlic cloves, chopped1 -- canned chipotle chile, chopped1/2 -- jalapeno pepper, chopped2 -- (28-ounce) cans whole tomatoes, hand crushed1 -- cinnamon stick1 teaspoon sugar2 tablespoons masa harina1/2 -- tablet Mexican chocolate (about 1 1/2 ounces) -- Grated queso fresco, for garnish -- Cilantro leaves, for garnish -- Lime wedges, for garnish Instructions In a small, dry skillet over low heat, add the ancho peppers, oregano, paprika, coriander, cumin and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside. 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. 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, jalapeno, tomatoes, cinnamon stick and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. 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.