THE BEST AUTHENTIC TEXAS CHILI RECIPE
An authentic Texas Chili with a homemade chili paste, chunks of beef chuck, a mix of dry spices, chocolate, and Texas beer for the ultimate "Bowl o' Red".
Categories Dinner
Time 3h35m
Number Of Ingredients 20
Steps:
- Cut the stems off the dried chilies and remove all of the seeds. Place them in a blender with 1 cup of warm beef stock. Cover the blender and let them soak in the beef stock for 30 minutes.
- While the dried chilies are soaking, cut the beef chuck roast into 1/2 inch cubes and dice the white onion and jalapeños.
- In a bowl, mix together the chili powder, paprika, ground cumin, garlic powder, dried oregano, masa flour, ground cinnamon, cocoa powder, salt, and pepper. Set aside.
- After 30 minutes, puree the chilies and beef stock together to create a homemade chili paste. Set aside.
- Heat olive oil in a medium cast-iron Dutch oven. Brown the beef chuck cubes on all sides. If there is not enough room in the Dutch oven, brown the beef chuck cubes in batches. Do not remove the brown buts or liquid from the Dutch oven - this has all the flavor and will be used for the Texas Chili. Remove the browned beef chuck and set aside.
- Using the remaining liquid in the saucepan, sauté the onions till translucent. Then add the diced jalapeños.
- Deglaze the Dutch oven by adding the Shiner beer, remaining 2 cups of beef stock, and apple cider vinegar. Then scrape the bottom of the pan with a spatula to get all the bits of flavor incorporated.
- Add the beef chuck back into the Dutch oven along with the homemade chili paste, dry ingredient mix, and brown sugar. Mix all of the ingredients together and bring to a boil.
- Once it comes to a boil, lower the heat, slightly cover the Dutch oven, and simmer for 2 - 2.5 hours or until the beef chuck is tender. Make sure you stir the Texas Chili occasionally.
- Once the beef chuck is tender, serve the Texas Chili with a dollop of sour cream, shredded cheddar cheese, sliced jalapeños, and a side of cornbread.
AUTHENTIC 1840 TEXAS CHILI
Received this in chatting with a Texas cook a few years ago, and, as we all have our own views of "chili" today, this is where it all got started (actual credit to Texas Governmor Ann Richards, who attribuited Jim Perry of the XIT Ranch in the Texas Panhandle, as being the method of cooking on a cattle drive... While very simplistic, the longer it cooks, the better it tastes, and showcases the lack of ingredients that could be found on a cattle drive, I argue that as the drives passed settlements its logical that fresh killed beef was traded for services (laundry?) or fresh veggies, so that the legend of tasting better as time went on would reflect veggies added at a later date. No refrigeration just constant heat in the chuckwagon. Chili cooks should all try this once! Meat, in its original sense, would not have been expensive cuts, or be very "aged", and would not have been finely ground, but rather "roughly chopped"...but remember to use "fatty" meat!
Provided by John DOH
Categories One Dish Meal
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Render the fat to liquid.
- Add the beef, and brown lightly, then add onions and garlic.
- (IMPORTANT Do NOT drain the fat or drippings).
- Cook over medium heat, until onions are translucent, then add spices, stirring gently until blended.
- Continue over low heat for at least two hours, stirring every 30 minutes.
- Add salt to taste, though it doesn't need much.
- If it gets too thick, you can add water, but remember that chili is reputed to be able to stand a spoon up straight!
- Its edible after two hours, but improves vastly with time, so don't be afraid to cook 6 or 8 or ten hours --
- After you've tried the "original" recipe as above, you could add one or two jalapeno's, a single tomato and/or green pepper, just to fully appreciate how far this dish has evolved -- .
Nutrition Facts : Calories 1692, Fat 176, SaturatedFat 74.1, Cholesterol 240.2, Sodium 159.2, Carbohydrate 7, Fiber 2.8, Sugar 2, Protein 19.9
REAL TEXAS CHILI
Steps:
- Brown beef in small amount of oil. Add garlic and cook 2 minutes. Add chili powder, flour, oregano, and cumin. Cook until meat is well coated. Slowly add 2 cans broth. Stir well.
- Partially cover and allow to simmer 45 minutes. Stir occasionally. You may need to use all or part of last can of broth to reach desired consistency.
- Season with salt and pepper to taste. If using the beans in the chili, add now. They may also be served on the side or omitted altogether. Partially cover and simmer 45 minutes more.
- IMPORTANT: Cool and refrigerate overnight.
- To serve: Heat chili. Ladle chili in bowl, squeeze lime juice on top and top with sour cream. Serve with hot San Francisco Sour Dough Bread.
REAL TEXAS CHILI
This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.
Provided by AICIRTAP
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
- In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
- Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.
Nutrition Facts : Calories 489.3 calories, Carbohydrate 4.9 g, Cholesterol 114 mg, Fat 37 g, Fiber 1.4 g, Protein 33.1 g, SaturatedFat 14 g, Sodium 740.9 mg, Sugar 0.3 g
TEXAS CHILI
Provided by Guy Fieri
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 76
Steps:
- Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
- In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
- Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
- Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
- Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
- In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
- Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
- Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
- In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
- In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
REAL TEXAS CHILI (CHILI CON CARNE)
In Texas, putting beans in chili is prohibited by state law. This recipe does not use beans. Nor does it use tomato sauce or paste, common ingredients in so called "award-winning" chili recipes. If you're looking for authentic chili, this one's the real McCoy; an authentic recreation of the chili that was served in the days of the trail drives - where chili is said to have originated. Take your sweet time making this chili...nice and slow. Good Texas chili has to have time to ripen.
Provided by Annisette
Categories Meat
Time 2h55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grind the meat through the coarse blade of a meat grinder.
- In a large skillet over medium-high heat, brown the meat in small batches in the bacon drippings.
- Using a slotted spoon, transfer the cooked meat to a second large heavy skillet. Set aside.
- Wash the ancho peppers in cold water. Discard the stems and seeds, and tear the peppers into 2 inch pieces.
- Place the pieces of pepper in a small sauce pan with 2 cups of cold water. Bring to a boil. Reduce the heat. Cover and simmer for 20 minutes.
- Drain the peppers, reserving the cooking water. Peel the skin from the peppers and place the peppers in the bowl of a food processor. Add the reserved water. Puree with short pulses.
- Mix the pureed pepper into the beef. Add 3 cups water. Bring mixture to a boil over high heat. Reduce heat to a slow simmer and cover. Simmer for 30 minutes.
- Stir in oregano, cumin, salt, cayenne, and garlic. Simmer, covered, for 45 minutes.
- Mix in the masa harina. Cover. Reduce heat to low and cook for 30 minutes, stirring occasionally to prevent the mixture from sticking.
- If the mixtures is too thick, thin it with a small amount of boiling water.
- Taste and adjust seasonings.
- Serve with hunks of smokin' hot cornbread and a tall iced tea.
Nutrition Facts : Calories 600.4, Fat 42.7, SaturatedFat 16.5, Cholesterol 158.5, Sodium 923.1, Carbohydrate 11.8, Fiber 4.2, Sugar 0.1, Protein 42
DADDY'S 'IF THEY'DA HAD THIS AT THE ALAMO WE WOULD'HA WON!' TEXAS CHILI
My Daddy, 'born and bred' in Texas, came up with this recipe and the name for it. It took some convincing, but I got him to allow me to share the recipe. We love it and hope you do to. Enjoy!!
Provided by KIKI810
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 2h30m
Yield 20
Number Of Ingredients 16
Steps:
- Melt the bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.
- Combine the beef with the garlic, ground chile, chili powder and cumin. Add this meat-and-spices to the onions in the pot. Break up any meat that sticks together as you cook, stirring occasionally, about 30 minutes, until meat is evenly browned (very browned, not just gray). Sprinkle in Hungarian paprika and oregano.
- Pour in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. NOTE: True Texans DO NOT add beans to their chili, but my husband loves them, so this is the point where you can add as many cans of drained and rinsed pinto beans as you wish (I add 2 cans, but shhhhhh don't tell my Daddy!!!).
- During cooking you may squeeze the jalapeno as it softens against the sides of the pot to release more heat if desired.
- Mix in the masa harina, and cook while stirring for 30 minutes longer, or until desired consistency is achieved. Taste and adjust seasonings.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 11.9 g, Cholesterol 121.6 mg, Fat 35.8 g, Fiber 3.2 g, Protein 35.3 g, SaturatedFat 14.3 g, Sodium 1105.8 mg, Sugar 3.7 g
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