JOHN'S CHILI
Good chili from the great ol' state of TEXAS. Hope you enjoy this favorite of our family.
Provided by JOHN MITSCHKE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h45m
Yield 12
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork and beef in the pot, and cook until evenly brown. Drain grease.
- Mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and beer into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.
Nutrition Facts : Calories 484.7 calories, Carbohydrate 30.5 g, Cholesterol 95.1 mg, Fat 21.7 g, Fiber 8.6 g, Protein 33.9 g, SaturatedFat 7.8 g, Sodium 876.6 mg, Sugar 10.1 g
SMOKIN' TEXAS CHILI
Steps:
- Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot.
- Add the remaining oil and heat over medium heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds.
- Add the salsa, water, chili powder and cumin. Heat to a boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 minutes or until the beef is fork-tender.
- Sprinkle with the cilantro and Chili Toppings, if desired.
- Chili Toppings: Chopped tomatoes, chopped onions or shredded cheese.
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.
CHEF JOHN'S CINCINNATI-STYLE CHILI
You'll love this chili if you tend to like foods from the Middle East, the Mediterranean, Greek food, or Indian food, because of the spices and flavor profile. If you don't, you won't. If you finish this dish off with some diced onions and grated Cheddar cheese like I did, you'll be enjoying what they call in Cincinnati a "Four-Way," because of the four components, but feel free to serve as you like.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 1h25m
Yield 8
Number Of Ingredients 20
Steps:
- Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
- Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
- Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.
Nutrition Facts : Calories 752.8 calories, Carbohydrate 52.9 g, Cholesterol 151.5 mg, Fat 38.4 g, Fiber 4.6 g, Protein 48.4 g, SaturatedFat 20.3 g, Sodium 1443.7 mg, Sugar 6.5 g
JOHN GAMBILL'S TEXAS CHILI
Having searched for the perfect chili recipe for years this is a savory and spicy concoction that I've developed to suit my own tastes. It's quite a hit in my household.
Provided by John Gambill
Categories Vegetable
Time 6h
Yield 20-30 serving(s)
Number Of Ingredients 29
Steps:
- Brew strong coffee.
- Wash, de-vein/de-seed peppers and chop onions, garlic, peppers, and cilantro.
- On the stove in a large dutch oven fry bacon until crisp.
- Remove from oven with a slotted spoon and allow bacon to cool on paper towels.
- Brown remaining meats and onions in bacon fat over medium heat, stirring often.
- Drain fat and discard.
- Add beer and garlic to browned meats, simmer until beer evaporates.
- Crumble cooked and cooled bacon and add to the oven.
- Add all other ingredients and bring to a boil.
- Stir well, reduce heat to a slow simmer and cover.
- Cook for at least 4 hours (the longer the better) being sure to stir occasionally.
- I like to cover and refrigerate it overnight after cooking (this allows the flavors to meld).
- The next day bring it back to a boil and reduce heat to a slow simmer for another hour or two (uncovered), stirring often.
- You may add more beer or water at this point if it gets too thick or if you like a thicker chili use either 1/2°C masa harina or 1/2°C flour mixed with enough water to make a thin fluid and stir into the hot chili.
- You may add more salt to suit your taste at this point.
- Simmer for another 15 minutes.
- Remove bay leaves, if you can find them.
- Best served hot and steaming with chopped fresh onions, shredded sharp cheddar cheese, Tabasco sauce, ice cold Heineken, and homemade cornbread.
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.
NINA'S TEXAS CHILI
This is the best chili you will ever have! It's not your ordinary chili with chopped meat! I make this and let it cook in a slow cooker. It's great for parties or cold winter nights.
Provided by Nina
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h45m
Yield 12
Number Of Ingredients 21
Steps:
- Heat the oil in a large pot over medium heat; cook the steak, sausage, onion, green pepper, red, pepper, yellow pepper, and garlic in the pot until the onions and peppers are soft, about 5 minutes. Add the diced tomatoes, tomato sauce, chicken bouillon, honey, and kidney beans; bring to a boil. One at a time, stir in the cayenne pepper, chili powder, oregano, black pepper, salt, and sugar. Sprinkle the Cheddar cheese into the chili in small batches and stir to melt. Reduce heat to low and slow cook about 2 hours. Thicken by stirring the masa through the chili, and simmering for 10 minutes.
Nutrition Facts : Calories 674.9 calories, Carbohydrate 37.6 g, Cholesterol 141.7 mg, Fat 37 g, Fiber 6.5 g, Protein 48.3 g, SaturatedFat 14.3 g, Sodium 1694.9 mg, Sugar 22.8 g
JONNY'S CHILI
This recipe has a little bit of a kick to it and very tasty straight from my kitchen in Las Vegas. Enjoy!
Provided by Allrecipes Member
Categories Pork Chili
Time 4h30m
Yield 16
Number Of Ingredients 18
Steps:
- Heat a large pot over medium heat; cook and stir ground pork, onions, and bell pepper until pork is no longer pink, 5 to 7 minutes. Season with salt to taste and drain.
- Combine water, masa harina, coffee, chili powder, cumin, garlic powder, salt, oregano, and black pepper in a large bowl; stir until smooth. Pour coffee mixture into ground pork mixture and add tomato juice and tomato sauce; bring to a boil. Stir in smoked sausage and brown sugar. Cover and reduce heat to medium-low. Simmer for 4 hours, stirring often.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 34.6 g, Cholesterol 56.3 mg, Fat 18.8 g, Fiber 6.4 g, Protein 22.3 g, SaturatedFat 6.4 g, Sodium 1918 mg, Sugar 13.6 g
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
This is the chili I serve at my annual chili dinner. It's direct from "The Frugal Gourmet Cooks American." You'll probably want to cut back on the jalapenos, especially the first time you make the recipe. The author insists that "genuine" Texas chili is made without beans but you can add a can of kidney beans if you like.
Provided by tgobbi
Categories Meat
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toast the cumin seeds for 10 minutes at 375º and set aside.
- (I use my toaster oven for this step).
- In a 6 quart kettle saute the bacon until clear.
- Add meat, onions, garlic& jalapenos; cook& stir on high heat until browned.
- When meat is brown and onions are clear add the rest of the ingredients, mashing up the tomatoes by hand.
- Simmer 1 hour.
- Correct seasonings.
Nutrition Facts : Calories 821.8, Fat 59.4, SaturatedFat 22.6, Cholesterol 175.8, Sodium 1624.6, Carbohydrate 24, Fiber 7.1, Sugar 10.2, Protein 49.3
TEXAS CHILI
I have served this many times for Monday Night Football parties. Yes, it has beans and tomatoes and I'll call it Texas Chili, if I want to. Don't hate.
Provided by ratherbeswimmin
Categories Meat
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place flour in a large zip-top plastic bag.
- Add beef; shake to coat.
- Heat 3 T oil in Dutch oven; add beef and any remaining flour.
- Brown beef over medium-high heat; remove beef from pan; set aside.
- Heat remaining 2 T oil; add onion and garlic; saute over medium heat until onion is tender.
- Stir in beef, tomatoes, kidney beans, tomato sauce, chili powder, red pepper, cumin, and oregano.
- Heat to boiling; cover and reduce heat; simmer stirring occasionally, about 1 hour.
- Uncover; simmer stirring occasionally 30-60 minutes longer.
Nutrition Facts : Calories 512.5, Fat 18.1, SaturatedFat 3.9, Cholesterol 72.6, Sodium 346.7, Carbohydrate 50.6, Fiber 15.2, Sugar 7.5, Protein 40.9
SMOKIN' TEXAS CHILI
Your favorite chunky salsa kicks up the flavor and the heat in this beef and bean Texas chili.
Provided by Allrecipes Member
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot.
- Add the remaining oil and heat over medium heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds.
- Add the salsa, water, chili powder and cumin. Heat to a boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 minutes or until the beef is fork-tender.
- Sprinkle with the cilantro, if desired.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 21.8 g, Cholesterol 49 mg, Fat 11.6 g, Fiber 9.2 g, Protein 24 g, SaturatedFat 3.2 g, Sodium 1128.2 mg, Sugar 8.9 g
JOHN'S SMOKIN' TEXAS CHILI
A rich and spicy Texas-style (no beans) chili-fit for a king, good enough for an ol' country boy.
Provided by yohanthechefman
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- 1) Fry onions and garlic.
- 2) Add meat and brown.
- 3) Drain grease.
- 4) Add beef broth and tomatoes and bring to a boil.
- 5) Add dump one and stir.
- 6) Cover and simmer for 50 minutes.
- 7) Add dump two and tequila and stir.
- 8) Cover and simmer for 20 minutes.
- 9) Add dump three and stir.
- 10) Stir in liquid smoke and slurry.
- 11) Cover and simmer for 10 minutes.
- 12) Remove cover and simmer for 5 more minutes.
- Top with chopped onions and pickled jalapeños and serve with southern-style cornbread.
Nutrition Facts : Calories 615.5, Fat 37, SaturatedFat 14.2, Cholesterol 154.2, Sodium 1902.5, Carbohydrate 23.4, Fiber 7.5, Sugar 7.9, Protein 50
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