{"id":201,"date":"2025-03-16T01:59:42","date_gmt":"2025-03-16T01:59:42","guid":{"rendered":"https:\/\/kayeskinner.com\/food\/texas-red-chili\/"},"modified":"2026-04-04T02:36:03","modified_gmt":"2026-04-04T02:36:03","slug":"texas-red-chili","status":"publish","type":"post","link":"https:\/\/kayeskinner.com\/food\/texas-red-chili\/","title":{"rendered":"Texas Red Chili"},"content":{"rendered":"<p>3 dried guajillo or pasilla chiles<br \/>\n2 dried ancho chiles<br \/>\n2 lb ground beef<br \/>\n1\/2 lb thick-cut bacon, cut in 1\/2 inch pieces<br \/>\n3 large vidalia or other sweet onion, chopped<br \/>\n2 green sweet peppers, chopped<br \/>\n2 serrano peppers, finely chopped<br \/>\n8 cloves garlic<br \/>\n2 tbsp. chili powder<br \/>\n2 tsp. cumin<br \/>\n1 28 oz. can diced tomatoes<br \/>\n1 c. water<br \/>\n1 tbsp. lime juice<br \/>\n<!--more--><br \/>\nIn large skillet over medium heat cook guajillo and ancho chiles 3-4 minutes, turning occasionally, until toasted. Cool; remove and discard stems and seeds. Transfer to bowl, cover with boiling water. Let stand 20 minutes. Drain, reserving 1\/3 cup soaking liquid. In blender, puree chiles and liquid and set aside.<\/p>\n<p>Brown beef, drain and remove to bowl. In same pan, cook bacon 5-6 minutes and add onions, sweet and serrano peppers and garlic. Cook 7 minutes, stirring occasionally. Add pureed chiles; cook and stir 3 minutes. Add chili powder and cumin; cook and stir 1 minute. Add beef, undrained tomatoes and water. Bring to boiling; reduce heat to medium-low. Simmer, covered, 30 minutes.<\/p>\n<p>Remove from heat; stir in lime juice. Top with cheese and onions.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 dried guajillo or pasilla chiles 2 dried ancho chiles 2 lb ground beef 1\/2 lb thick-cut bacon, cut in 1\/2 inch pieces 3 large vidalia or other sweet onion, chopped 2 green sweet peppers, chopped 2 serrano peppers, finely chopped 8 cloves garlic 2 tbsp. chili powder 2 tsp. cumin 1 28 oz. can [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,5,15],"tags":[],"class_list":["post-201","post","type-post","status-publish","format-standard","hentry","category-favorites","category-main-course","category-soup"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/201","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=201"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/201\/revisions"}],"predecessor-version":[{"id":2498,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/201\/revisions\/2498"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}