Ken’s Texas Red (under contruction…)

This is labor intensive but amazing

What You need:

  • 1.5 TBSP onion powder
  • 1.5 tsp garlic powder
  • 2 TBSP ground chili powder


  • 6 TBSP chili powder (no salt)
  • 1 tsp Mexican oregano
  • 1 TBSP paprika, hot
  • 1 TBSP cumin
  • 1 tsp cayenne pepper
  • 1 TBSP beef bouillon crystals
  • 1 TBSP chicken bouillon crystals

SPICE BLEND 3 (yes, 3)

  • 1 tsp paprika, hot
  • 1 tsp paprika (regular)
  • 1 TBSP cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


  • 3 lbs beef chuck or sirloin tri-tip cut into 1/4 inch cubes
  • 3 tsp bacon fat
  • 32 oz chicken broth
  • 32 oz beef broth
  • 1 tsp red hot sauce
  • 1 tsp green hot sauce
  • 10 oz can Rotel
  • 8 oz can tomato sauce
  • Water as needed
  • 2 TBSP Worcestershire sauce
  • Salt to taste

What to do:

Brown the meat in batches in the bacon fat. As the meat cooks, sprinkle with Spice Blend 1. Add the meat to a large chili pot with chicken broth, hot sauces and Rotel. Bring to boil, cover and cook over medium heat for an hour. Add water as necessary to thin out sauce.

While the meat is simmering, in a saucepan combine Spice Blend 2 with the tomato sauce, 1/2 the beef broth, the beef and chicken bouillon crystals, Worcestershire sauce and enough of remaining beef broth to make a medium-thick sauce. Bring to boil, stirring constantly. Reduce heat and simmer 5 minutes. Remove from heat and cover.

After the meat has cooked an hour, add the contents of the saucepan to the chili pot. Bring to boil, turn off the heat and let the pot rest, covered, for an hour.

Bring the pot back to a boil and all of Spice Blend 3. Cook for 30 minutes

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