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
SUNNY'S EASY BEEFY TEXAS CHILI
Provided by Sunny Anderson
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a small bowl, mix the cumin, chile powder, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
- In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning blend. Cook until the beef is browned on all sides but not cooked through, 5 to 7 minutes; remove with a slotted spoon to a plate. Add the onion, bell pepper, tomato paste, hot sauce, garlic and a pinch of salt to the pot. Cook, stirring, until everything turns a dark reddish brown, about 8 minutes.
- Add the ground beef and sprinkle over the remaining seasoning blend. Cook, stirring, until the beef is no longer pink, 5 to 7 minutes. Add the reserved beef chunks back to the pot along with the stock, wine or beer and cornmeal. Bring to a boil, then lower to a simmer and cook, partially covered and stirring occasionally, until the chili is thick and the liquid is reduced, 40 to 45 minutes.
- Spoon the chili into bowls and serve with sliced scallions, shredded cheese and tortilla chips.
CAROLYN'S TEXAS CHILI
Well, I'm a Texan, and this is one of those recipes ya come out the womb ready to make. We like ours spicy. I had to write down my recipe in order to enter a Kosher (yep!) Chili Cookoff. So, here goes! Enjoy...Please note that a TRUE Texas Chili does not have beans, but add them if you must.
Provided by cmacooks
Categories Mexican
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil on medium low in large soup pot.
- Add cumin, oregano and chili powder, and stir for about 2 minutes to release the oils of the spices.
- Add onion, garlic and meat, and brown meat.
- Drain fat, if needed.
- Add all other ingredients, except for the masa.
- Bring to a boil; lower heat and simmer, covered, for at least an hour, maybe longer.
- If needed, add about 1/2 cup of masa which has been mixed with beef broth or water to make a smooth, thick and flowable consistency.
- Stir, and cook for 5-10 minutes, taste for seasonings and consistency, and add more masa mixture if needed.
Nutrition Facts : Calories 575.2, Fat 30.4, SaturatedFat 8.7, Cholesterol 148.2, Sodium 3031.5, Carbohydrate 28.9, Fiber 8.7, Sugar 11.4, Protein 50.8
TEXAS CHILI
Steps:
- Preheat the oven to 400 degrees F.
- Put the chiles on a small rimmed baking sheet and toast in the oven until fragrant, about 4 minutes. Don't let them burn or they will turn bitter. Transfer the chiles to a medium heatproof bowl and cover with boiling water. Cover with plastic wrap and let the chiles soak until softened, 45 minutes to 1 hour.
- Drain the chiles then remove and discard the stems. Split open each chile and scrape out the seeds with the back of your knife. Discard the seeds and transfer the chiles to a blender. Add the cumin, half of the diced onion, half of the garlic, 1/2 cup of the beef stock, 1 teaspoon salt and 1 teaspoon black pepper. Blend, occasionally scraping down the sides of the blender, until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin).
- Heat a medium skillet over medium-high heat. Add the olive oil. When the oil is hot, add the chile paste and cook until slightly darkened, 4 to 5 minutes. Remove from the heat and set aside.
- Heat a large, heavy-bottomed pot over medium-high heat and melt 2 tablespoons of the lard (or heat 2 tablespoons of the vegetable oil). Season the beef cubes with salt and pepper. When the lard begins to smoke, swirl the pot to coat and add half of the beef. Cook, lowering the heat if the meat threatens to burn, until lightly browned, about 3 minutes per side. Transfer to a bowl and repeat with 2 more tablespoons of the lard and the remaining beef. Set aside.
- Melt the remaining 1 tablespoon lard (or heat the remaining 1 tablespoon vegetable oil) in the pot. Add the remaining diced onion and garlic and cook gently over low heat, stirring occasionally, until softened, 3 to 4 minutes. Add the beef back to the pot along with any juices. Then add 2 cups water and the remaining 2 cups beef stock. Stir in the reserved chile paste and bring to a simmer over high heat, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Lower the heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, uncovered, stirring occasionally, until the meat is tender, about 2 hours.
- Thoroughly stir the masa harina, brown sugar and vinegar into the chili. Gently simmer for a few minutes until the sauce has thickened. Taste and adjust seasonings as needed.
- Serve in individual bowls with a dollop of crema, shredded cheese, white onion and a lime wedge.
FIERY TEXAS CHILI
Make and share this Fiery Texas Chili recipe from Food.com.
Provided by Lucky.Wife
Categories < 4 Hours
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet braise meat in 1/4 cup oil till browned. Transfer to slow cooker or large pot leaving liquid in skillet.
- Add water and tomato sauce to meat, cook over low heat.
- Saute onion, green pepper and garlic in remaining oil and liquid in skillet.
- Add remaining dry ingredients and jalapeno peppers with seeds removed.
- Simmer about 30 minutes then transfer to kettle or slow cooker. Cooker on low about 2 hours. Dip off grease that forms on top.
Nutrition Facts : Calories 447, Fat 37.2, SaturatedFat 10.6, Cholesterol 80.5, Sodium 557, Carbohydrate 8.1, Fiber 2.5, Sugar 3.1, Protein 20.9
LAUREN'S CINCINNATI CHILI
I have searched far and wide for a recipe that compares to Goldstar or Skyline chili, to no avail. Finally, I took a number of decent recipes and blended them together with the help of a former Goldstar Chili employee. It's still not the same, but it feeds my cravings. The most important things about the chili is how you prepare the beef and the cinnamon and chocolate. I recommend refrigerating the chili overnight. It always tastes better the next day.
Provided by Lauren
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 3h20m
Yield 8
Number Of Ingredients 16
Steps:
- Cook the beef and onion in a large skillet over medium high heat, breaking up beef into tiny pieces, just until meat is no longer pink. Drain and place in a large Dutch oven or slow cooker. Stir in the water, garlic, cumin, cinnamon, allspice, cloves, salt, pepper, cayenne pepper, cider vinegar, Worcestershire sauce, bay leaves, tomato sauce, and chocolate. Simmer over medium low heat for 3 to 5 hours.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 11.1 g, Cholesterol 78.1 mg, Fat 17.1 g, Fiber 2.7 g, Protein 25.9 g, SaturatedFat 6.9 g, Sodium 808.2 mg, Sugar 4.8 g
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