SLOW COOKER TEXAS CHILI
Rich and full of warm heat, this slow cooker Texas style chili will instantly become your favorite chili recipe. The big chunks of beef will fall apart in your mouth!
Provided by Rachel Gurk
Categories Slow Cooker
Time 6h40m
Number Of Ingredients 20
Steps:
- In a large skillet, heat oil over medium-high heat. When hot, add meat in a single layer (you'll need to cook it in batches). Brown for 1-2 minutes on each side and then move to slow cooker. Continue this process, adding more oil to pan if needed, until all meat is browned and in slow cooker.
- In the same pan, add onions, celery, jalapeño, salt, and pepper. Saute until celery is softened and onion is translucent. Add garlic and continue to cook for 1-2 minutes or until fragrant.
- Add chili seasoning, brown sugar, and oregano and continue to cook, stirring, until fragrant (1-2 minutes). Add tomato paste and stir to coat vegetables with tomato paste. Keep stirring to prevent burning. Add beer and cook for 4-5 minutes or until slightly reduced. Add this mixture to the slow cooker.
- Add crushed tomatoes, diced tomatoes, and bay leaf. Stir to combine all ingredients. Cover and cook on low for 6-8 hours or until meat is tender.
- Remove bay leaf and stir in parsley and cilantro. Sprinkle masa on top and stir in. If needed, add more (1 tablespoon at a time) to thicken chili further. Keep in mind it will thicken slightly if it continues to cook, and also as it cools.
- Serve with your desired toppings.
Nutrition Facts : Calories 426 kcal, Carbohydrate 17 g, Protein 35 g, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 483 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 15 g, ServingSize 1 serving
CROCK POT TEXAS CHILI
Make and share this Crock Pot Texas Chili recipe from Food.com.
Provided by Sandy Kay
Categories Meat
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place cut up steak in bottom of crock pot.
- Cover with sliced onion.
- Mix taco seasoning and water and pour over.
- Dump in salsa and green chilies.
- Cook on low 6-8 hours.
- Put corn chips in bottom of bowl and cover with chili.
- Top with cheese.
Nutrition Facts : Calories 273.6, Fat 13.3, SaturatedFat 5.2, Cholesterol 82.8, Sodium 1492.7, Carbohydrate 13.3, Fiber 3.3, Sugar 6.6, Protein 26
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
AWARD WINNING TEXAS CHILI
This is some of the best chili in the world! I developed this chili recipe while cooking on the CASI chili circuit and won numerous awards with it! If you can not find the Sazon Goya just omit it. I do not add any "Floaters" (Beans, Onions, Peppers,...) but you may if you would like to. The recipe is cooked by using dumps...this is important not to overpower one spice over the other. I usually premix each dump during preparation and put in bowls or plastic storage bags and label accordingly. Enjoy!
Provided by srooc1
Categories Meat
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground sirloin and drain.
- Add beef and chicken broth and tomato sauce to meat and bring to a boil.
- Add first spices 2 tsp granulated onion,1/2 tsp cayenne, 2 tsp Wylers beef granules, 1/4 tsp salt, 2 tsp Wylers chicken granules, 1 tbsp light chili powder, 2 tbsp dark chili powder.
- Cover and cook 1 hour.
- After 1 hour add:2 tsp ground cumin, 2 tsp granulated garlic, 2 tbsp dark chili powder, 1 tbsp light chili powder, 1 packet sazon goya (found on Mexican food aisle).
- Adjust liquid with remainder of chicken broth, if necessary.
- Cover and cook 30 minutes
- After 2nd spice dump and 30 minutes add:1 tbsp dark chili powder, 1 tsp ground cumin, 1/4 tsp granulated garlic, 1/4 tsp cayenne, 1/4 tsp brown sugar.
- Reduce heat to a slow boil.
- Cook 10 minutes.
- Adjust salt, cayenne, and light chili powder to taste.
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Ratings 9Calories 349 per servingCategory Main Dish
- Heat a large non-stick skillet over high heat. Sear the beef cubes on all 4 sides, about 60 seconds per side. Remove from the pan and place directly in a slow cooker.
- Place the diced onion, red bell peppers, carrots, celery, worcestershire sauce, beef broth, diced tomatoes, green chilis, tomato paste in the slow cooker. Add in the spices (chili powder, cumin, paprika, onion powder, garlic powder, and salt).
- 30 minutes before finishing, remove 1/2 cup of the liquids from the chili and place it into a small bowl. Whisk in 2 tablespoons cornstarch until smooth. Pour back into the slow cooker and stir to combine. Let continue cooking 30 minutes as the cornstarch slurry causes the juices to thicken.
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3/5 (1)Category ChiliServings 8Total Time 9 hrs 50 mins
- Place dried ancho and guajillo chiles in a blender, and cover with 1 cup hot tap water; soak 30 minutes. Drain and discard half of the liquid, reserving remaining 1/2 cup soaking liquid in blender. Process mixture until smooth, about 5 seconds. Set aside chile puree.
- Stir together flour, chipotle chile powder, cumin, dried oregano, and 1 tablespoon of the salt in a medium bowl. Add beef cubes to flour mixture; toss to coat evenly. Set aside.
- Stir together onion, beef broth, garlic, tomato puree, fire-roasted tomatoes, jalapeño chile, and chile puree in a 6-quart slow cooker. Add beef mixture to slow cooker; stir to combine all ingredients. Cover and cook on LOW until beef is very tender, about 9 hours. Stir in sugar and remaining 1 teaspoon salt; serve with desired toppings.
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