Real Texas Chili Recipes

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TRUE TEXAS CHILI



True Texas Chili image

Provided by Stanley Lobel

Categories     Beef     Pepper     Vegetable     Sauté     Super Bowl     Dinner     Meat     Ground Beef     Fall     Winter     Tailgating     Family Reunion     Poker/Game Night     Chile Pepper     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 15

2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
1 1/2 teaspoons ground cumin seed
1/2 teaspoon freshly ground black pepper
Kosher salt
5 tablespoons lard, vegetable oil, or rendered beef suet
2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
1/3 cup finely chopped onion
3 large cloves garlic, minced
2 cups beef stock , or canned low-sodium beef broth, plus more as needed
2 1/4 cups water, plus more as needed
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon firmly packed dark brown sugar, plus more as needed
1 1/2 tablespoons distilled white vinegar, plus more as needed
Sour cream
Lime wedges

Steps:

  • 1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
  • 2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
  • 3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
  • 4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
  • 5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
  • 6. Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.

TEXAS CHILI



Texas Chili image

Provided by Guy Fieri

Categories     main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 76

2 ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, stemmed, seeded and diced
2 Fresno chiles, stemmed, seeded and minced
2 Anaheim peppers, stemmed, seeded and diced
2 pounds beef chuck roast, cut into 1/2-inch cubes
2 pounds coarse ground beef
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
8 cups low-sodium beef stock
One 12-ounce bottle beer, amber preferred
Pinch paprika
3 tablespoons masa harina
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows
1 cup sour cream
1/4 cup thinly sliced scallions
1/2 cup minced red onion
1 cup broken salted crackers
2 ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, stemmed, seeded and diced
2 Fresno chiles, stemmed, seeded and minced
2 Anaheim peppers, stemmed, seeded and diced
2 pounds beef chuck roast, cut into 1/2-inch cubes
2 pounds coarse ground beef
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
8 cups low-sodium beef stock
One 12-ounce bottle beer, amber preferred
Pinch paprika
3 tablespoons masa harina
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows
1 cup sour cream
1/4 cup thinly sliced scallions
1/2 cup minced red onion
1 cup broken salted crackers
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half
One 12-ounce bottle beer, amber preferred
2 cups grated sharp Cheddar
1 cup cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Pinch cayenne
5 to 6 turns fresh ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half
One 12-ounce bottle beer, amber preferred
2 cups grated sharp Cheddar
1 cup cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Pinch cayenne
5 to 6 turns fresh ground black pepper

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



Real Texas Chili image

Provided by Food Network

Categories     main-dish

Yield 4

Number Of Ingredients 9

3 lbs. chuck roast, cut into bite-sized pieces
2 cloves garlic minced
6 tablespoons ancho chili powder
5 tablespoons flour
1 tablespoon dried oregano
1 teaspoon freshly ground cumin seeds
2-3 cans (14.5 oz each) beef broth
2 small cans drained pinto beans (optional)
Garnishes: sour cream and lime wedges

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



Real Texas Chili image

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

3 pounds boneless beef chuck roast - cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth, divided
1 teaspoon salt
¼ teaspoon ground black pepper

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

REAL TEXAS CHILI (CHILI CON CARNE)



Real Texas Chili (Chili Con Carne) image

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

3 lbs beef chuck, boned and cut into 1 1/2-inch cubes and trimmed of fat
1 tablespoon bacon drippings
6 dried ancho peppers
5 cups cold water, divided
1 tablespoon oregano
1 tablespoon cumin seed, crushed
2 teaspoons salt
2 teaspoons cayenne
2 garlic cloves, peeled and crushed
2 tablespoons masa harina (Mexican hominy flour)

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

EASY TEXAS CHILI



Easy Texas Chili image

This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking. This is a chili that only gets better the second day so don't worry about using a large pot and having more than your family can eat the first night because you can have it a couple of nights later. ENJOY. I know I do every time I make this chili.

Provided by Roger K

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h

Yield 20

Number Of Ingredients 12

2 pounds lean ground beef
1 large onion, diced
1 large bell pepper, minced
3 (15 ounce) cans pinto beans
2 (28 ounce) cans diced tomatoes
4 (8 ounce) cans tomato sauce
3 jalapeno peppers, minced
½ cup chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon garlic powder

Steps:

  • Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef.
  • Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 14.9 g, Cholesterol 27.4 mg, Fat 7.3 g, Fiber 4.8 g, Protein 11.9 g, SaturatedFat 2.6 g, Sodium 605.3 mg, Sugar 4.7 g

CHILI (REAL TEXAS CHILI)



Chili (Real Texas Chili) image

There are many cities that claim to be the birthplace of chili, but it was born on the cattle trails of Texas. This will be a big surprise for a lot of you, but real Texas chili does NOT have beans or chunks of tomato. I say that to say this; If you want to experience what early cowboys of Texas experienced then follow this recipe. Oh yeah, don't freak out by the amount of chili powder. If you like your chili hot and spicy leave as is, if you like it spicy omit the cayenne.

Provided by Wing-Man

Categories     Pork

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 lb lean beef
1 lb breakfast sausage (NOT links)
6 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons paprika
1 large white onion, finely chopped
3 garlic cloves (minced)
3/4 teaspoon Mexican oregano (dry)
1 teaspoon salt
1 1/2 teaspoons cayenne pepper (optional)
2 tablespoons masa harina flour or 2 tablespoons cornmeal
8 ounces water

Steps:

  • The sausage used for this recipe is pork country style like Jimmy Dean or Owens roll etcetera.
  • Brown meat and onion together in a large 12 inch skillet and drain well. For even lower fat rinse meat with hot water, drain and place back in skillet.
  • Add remaining ingredients into a mixing bowl then stir in 8 ounces of water mixing well, now blend well in with meat and onion mixture.
  • Simmer 30 minutes. You can simmer for hours if you want, just stir every 30 minutes.
  • Chow down.
  • This is great by itself or to make nachos, top cheese enchiladas, frito pie, quite good rolled in a flour tortilla with cheddar etc -- .

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From makeyourmeals.com


TEXAS ROADHOUSE CHILI RECIPE - INSANELY GOOD
2021-02-20 Turn the eye on high and allow the oil to heat. Place onion and garlic into the pot and cook for 2 minutes. Reduce the heat to medium-high, then add the beef cubes. Brown the meat, while stirring constantly. Once the meat has browned slightly (with no red showing), lower the temperature to medium.
From insanelygoodrecipes.com


TEXAS CHILI WITH BIG TENDER BEEF SLICES | FAVORITE FAMILY RECIPES
2017-10-09 Heat oil in large skillet. Add beef and brown on all sides. Drain well and put beef into a large stock pot. Add garlic, chili powder, salt, oregano, cumin, red chili paste, and beef broth. Stir well and bring to a boil. Cover and simmer for 1 hour and 15 minutes, stirring occasionally. Add cornmeal and beans.
From favfamilyrecipes.com


BEST TEXAS CHILI RECIPE - CRAVING TASTY
2018-03-13 Step 2 - cooking the chili. Add the onions, green peppers, and jalapenos into the Dutch oven and stir well, scraping bits from the bottom. Season the vegetables with a few turns of salt and pepper and cook until soft. Throw in the garlic and cook for 1 more minute. Add the meat and juices back to the pot.
From cravingtasty.com


REAL TEXAS CHILI RECIPE | ALLRECIPES - MASTERCOOK
2022-01-12 3 cloves garlic, minced. 3 tablespoons chili powder. 2 teaspoons ground cumin. 3 tablespoons all-purpose flour. 1 tablespoon dried oregano. 2 (14 ounce) cans beef broth, divided. 1 teaspoon salt. 1/4 teaspoon ground black pepper. 5 star values: 64.
From mastercook.com


REAL TEXAS CHILI - FOOD FIDELITY
2022-01-16 Instructions. Heat a large, dry skillet over high heat and toast dried chilis in batches, until browned in spots but not burned, 30 to 45 seconds per side. Mix all the dried spices in a bowl and set aside. Cut dried chilis in half lengthwise; remove stems and seeds. Place the dried chiles in a large heatproof bowl.
From foodfidelity.com


AUTHENTIC TEXAS CHILI : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


TEXAS CHILI RECIPE | AWARD WINNING RECIPE - BUTTER N THYME
2016-12-26 Soak for 4 minutes, add chiles to the food processor and combine. Making the chili flavor base: Add oil & butter to a large pot (2 tablespoons oil (canola/or peanut oil) plus 1 tablespoon butter) add the other half of the large onion /chopped and all the peppers. Sweat for 3 …
From butter-n-thyme.com


THE 10 BEST TEXAS CHILI RECIPES DON'T HAVE A SINGLE BEAN IN THE POT
2021-09-07 2. Bear Creek Smokehouse Real Texas Chili Seasoning Mix. Amazon. Located in Marshall, Texas, Bear Creek Smokehouse has been a go-to provider for fresh meats, seasonings, and sweets for over 70 years. For those who love spicy chili, this award-winning Real Texas Chili Seasoning Mix is for you.
From wideopeneats.com


REAL TEXAS CHILI - SIPS, NIBBLES & BITES
2018-09-29 Instructions. Brown the beef. Then add the tomato paste and cook the paste briefly. Return onions, peppers, garlic, and bacon to the pot and stir to combine. Add the beers or broth, plus 1-pint of water. Bring to a boil then reduce heat to low. Add the chili powder, salt, and cayenne pepper.
From sipsnibblesbites.com


REAL TRADITIONAL TEXAS CHILI RECIPE - THERESCIPES.INFO
The best real Texas chili recipes (no beans allowed) tip www.dallasnews.com. Feb 22, 2018This recipe, first published in The Dallas Morning News in 1990, is credited to Lady Bird Johnson, who on occasion had real Texas chili flown to the White House. 4 pounds chili meat 1 large onion,...
From therecipes.info


THE BEST REAL TEXAS CHILI RECIPES (NO BEANS ALLOWED)
Process until smooth. In a large stockpot, combine the meat and the tomato-chile purée. Add just enough water (not the reserved chile water) to cover the meat, and bring to a simmer over medium heat. Cover the pot and cook for 1½ hours. If necessary, add more water, just enough to keep the meat covered.
From dailyrepublic.com


REAL TEXAS CHILI (CHILI CON CARNE) RECIPE - FOOD NEWS
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.
From foodnewsnews.com


BEST COPYCAT TEXAS ROADHOUSE CHILI RECIPE - INTENTIONAL …
2021-06-08 Stir in the crushed tomatoes, kidney beans, vinegar, chili flakes, and diced jalapenos. 5. Bring to a soft boil over medium heat. Stir in the mesa harina. 6. Cook over medium-low heat for 10 more minutes so the chili will thicken. Hint: If the mesa seems lumpy, stir with a whisk for a minute or two.
From intentionalhospitality.com


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