TEXAS RISING CHILI CON CARNE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 350 degrees F.
- Toast the whole dried ancho, arbol and New Mexico chiles on a baking sheet until puffed, 5 to 7 minutes. Let cool. Remove the seeds and stems
- In a spice or coffee grinder, grind the toasted chiles until fine. In a small bowl, mix the chile powder, cumin and oregano with enough hot water (about 2 tablespoons) until a thick paste forms.
- Heat a large Dutch oven over medium heat. Add the bacon and render until crispy, stirring occasionally. Using a slotted spoon, remove the bacon and reserve on a paper towel-lined plate. Keep the fat in the pot.
- Sprinkle the beef with salt and pepper. Increase the heat under the pot to medium high, add the beef in batches and cook until browned. Remove the beef and set aside. Add the chile paste and saute until fragrant, about 1 minute. Add in the onions, season with salt and pepper and saute until translucent, about 5 minutes. Add in the jalapenos and garlic and saute until fragrant, about 30 seconds.
- Add the beef back to the pot along with the hot beef stock, crushed tomatoes and cornmeal. Bring to a simmer and cook at a simmer until thick and rich, about 2 1/2 hours, adding more beef stock if the chili is getting too thick. Adjust the seasoning if necessary. Finish with lime juice to taste.
- Serve with Perry County Corn Bread and choice of toppings: crispy bacon, fried onions, crushed tortilla chips, sliced avocados and corn nuts.
- Preheat the oven to 375 degrees F. Heat the butter in a cast-iron skillet over medium heat until melted.
- In a bowl, mix together the cornmeal, flour and salt. In a measuring cup, whisk together the buttermilk and eggs.
- Mix the buttermilk/egg mixture into the dry mix until creamy and pourable. Add more buttermilk if needed to achieve the appropriate consistency. Pour the batter into the hot skillet and stir lightly. Transfer the skillet to the oven and bake until golden brown, about 20 minutes. Turn out onto a wire rack to cool.
TEXAS CHILI CON CARNE
I love to cook, but meals at my house have to be ready in a hurry because we're always on the go. I found this recipe in a magazine almost 30 years ago.
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in the tomatoes, tomato sauce, beans, chili powder, oregano, salt if desired, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 1247mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 10g fiber), Protein 31g protein. Diabetic Exchanges
CLASSIC CHILI CON CARNE
This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans. In the Texas spirit, it does, however, call for three pounds of meat - boneless chuck, buffalo or venison. There is also some bacon for good measure. This is a hearty meal, great for a cold day when the best thing to do is to stay in and watch that other Texas religion, football.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.
- Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.
- For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.
- Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.
- Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
- Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.
- Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.
- Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 557 milligrams, Sugar 5 grams, TransFat 0 grams
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 CON CARNE
Provided by Moira Hodgson
Categories dinner, main course
Time 2h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Tear the chilies in strips and pour one cup boiling water over them. Let them soak for 30 minutes. Drain, reserving the liquid, and set aside.
- Heat the oil in a heavy skillet and brown the beef cubes. Add the chili soaking liquid and bring to a boil. Add the bay leaves, turn down the heat and let simmer for an hour.
- Meanwhile, puree the remaining ingredients, including the chilies, with a little water if needed, in an electric blender. Add the puree to the meat and let simmer for 30 minutes more. Remove bay leaves before serving.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 5 grams, Sodium 558 milligrams, Sugar 2 grams, TransFat 1 gram
TRUE TEXAS CHILI CON CARNE
Make and share this True Texas Chili Con Carne recipe from Food.com.
Provided by tranch
Categories Tex Mex
Time 1h
Yield 8 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in 6-quart saucepan.
- Add ground beef, onions and garlic and saute until meat is browned.
- Stir in next 7 ingredients and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, about 45-55 minutes.
- Taste and season with salt, pepper and cayenne pepper, if desired.
- Ladle into bowls.
- Garnish with cheese, onion and avocado, if desired.
Nutrition Facts : Calories 1731.8, Fat 170.1, SaturatedFat 68.1, Cholesterol 224.7, Sodium 242.6, Carbohydrate 24.3, Fiber 7.6, Sugar 9.8, Protein 23.4
CHRIS' TEXAS STYLE CHILI CON CARNE
We picky eaters don't always appreciate beans in our chili. My friend Chris in Cleveland gave me this recipe about 15 years ago. Hope you enjoy it as much as I do.
Provided by PickyEater
Categories Meat
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Cut beef into 1/2 inch cubes.
- In an 8 quart dutch oven over medium high heat, in hot cooking oil, cook 1/3 of the meat at a time until browned on all sides.
- With a slotted spoon, remove the meat to a bowl and set aside.
- Add the onions, green peppers, and garlic to the drippings in the dutch oven.
- Cook 10 minutes over medium heat stirring occasionally.
- Add more oil if necessary.
- Return the meat to the dutch oven.
- Add tomatoes (with liquid) and remaining ingredients except the cheese.
- Over high heat, heat to boiling.
- Reduce heat to low, cover and simmer 1 1/2 hours or until meat is fork tender.
- Stir occasionally.
- Serve with cheese and additional raw onions.
- Note: Preparing 2 to 3 days ahead of time, refrigerating, and reheating in a crockpot allows the tomato base to mellow and the flavors to blend.
Nutrition Facts : Calories 519.9, Fat 24, SaturatedFat 5.3, Cholesterol 119.1, Sodium 2282.2, Carbohydrate 32.1, Fiber 7.7, Sugar 19.9, Protein 47.4
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