Rudys Texas Chili Recipes

REAL TEXAS CHILI

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.

TYLER'S TEXAS CHILI

Steps:

• In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
• Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.

RUDY'S AT THE LOOP TEXAS HOT SAUCE

Steps:

• Simmer onion and meat in a sauce pan until meat is in fine pieces.
• Drain, transfer mixture to a food processor and pulse until finely ground.
• Return meat mixture to pan, add remaining ingredients and simmer an additional 2 hours.
• I always make a double batch and freeze some. This always goes in the camper with us.

RUDY'S FAVORITE TURKEY CHILI

Steps:

• Heat a large soup pot on medium heat. Add oil, making sure the pot is not so hot that the oil smokes. Saute the onions and peppers for a minute or two, then add the minced garlic. Soften the garlic but don't let it burn.
• Add ground turkey to the pot. Stir frequently to brown the turkey throughout. When the meat is no longer pink, carefully ladle off as much of the fat as possible. Dispose of the discarded fat by placing it in an unwanted container (such as an empty can) and freeze it - don't pour it down the drain.
• Add tomatoes with their juices. Add remaining ingredients and stir gently. Simmer, uncovered, at least 20 minutes. Taste for seasonings, and adjust if necessary. Serve with a dollop of sour cream and a sprig of fresh cilantro.
• If your family prefers a mildly spiced chili, omit the chipotle. For a spicier chili, add your favorite chili sauce (Tabasco, Cholula, etc.) at the table.

RUDY'S TEXAS HOT SAUCE RECIPE

Steps:

• Simmer onion and meat in a sauce pan until meat is in fine pieces. Drain, transfer mixture to a food processor and pulse until finely ground. Return meat mixture to pan, add remaining ingredients and simmer an additional 2 hours. I always make a double batch and freeze some. This always goes in the camper with us.