'Good morning! Did you remember to change your clocks last night? During these shorter days, there\'s nothing I love to come home to more than a warm bowl of hearty chili. Today\'s recipe is not only deliciously seasoned, but it\'s also bean-free. (Did I mention that this is Texas-style chili?) Whip up a hearty batch of chili tonight and put it in your freezer for the next time you have a hankering for something spicy! Sarah\'s Tip of the Day: Serve this soup with corn chips, chopped white onions, grated cheddar cheese, and yellow mustard. Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt --------------------------------------------------------------- PREP: 30 MINS TOTAL TIME: 2 HOURS 15 MINS SERVINGS:6 INGREDIENTS 1 1/2 ounces dried guajillo chiles 1 chipotle chile in adobo sauce, plus 1 tablespoon sauce 1 pound boneless beef short ribs, cut into 1-inch pieces Coarse salt and ground pepper 1 tablespoon vegetable oil 1 1/2 pounds boneless beef chuck, cut into 1-inch pieces 1 medium white onion, diced small 4 garlic cloves, smashed and peeled 1 teaspoon ground cumin 1 teaspoon dried oregano (preferably Mexican) 2 tablespoons cornmeal 3 3/4 cups low-sodium beef broth 1 to 2 tablespoons white vinegar COOK\'S NOTE Suggested toppings: corn chips, chopped white onion, grated cheddar, yellow mustard. DIRECTIONS STEP 1 Place guajillos in a large bowl, cover with boiling water, and weight with a small plate to keep submerged. Let sit until pliable, 15 minutes. Reserve 1 cup soaking liquid. Drain guajillos; discard stems and seeds. In a blender, blend guajillos, chipotle chile and sauce, and soaking liquid until smooth, about 2 minutes, scraping down side as needed. Pour mixture through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Set chile puree aside. STEP 2 Heat a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and pepper and cook until browned, about 5 minutes. With a slotted spoon, transfer to a medium bowl. Add oil to pot, season beef chuck with salt and pepper, and cook until browned, about 5 minutes (do not crowd pot; work in batches if necessary). Transfer to bowl with short ribs. STEP 3 Reduce heat to medium and add onion, garlic, and 1/2 cup water. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 3 minutes. Add cumin, oregano, and cornmeal and cook until fragrant, 1 minute. Add meat, broth, chile puree, and just enough water to cover meat, if necessary; bring to a boil over high. Partially cover, reduce heat, and simmer 1 hour. Uncover and cook until meat is tender and chili is slightly thickened, 30 to 45 minutes. Add vinegar to taste. --------------------------------------------------------------- Get the Full Recipe: http://full.sc/1hHjTVe More Beef/Steak Recipes: http://full.sc/PeNWmH --------------------------------------------------------------- Want more? Sign up to get my video recipe email, served daily. Get recipe emails: http://www.marthastewart.com/edf Like Everyday Food: http://www.facebook.com/EverydayFood Follow Everyday Food: https://twitter.com/everydayfood Everyday Food Pinterest: http://pinterest.com/everydayfood Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she\'s also a mom to two hungry kids, so the question \"What\'s for dinner?\" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don\'t?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier. Texas Red Chili - Everyday Food with Sarah Carey http://www.youtube.com/user/everydayfoodvideos'
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