TEXAS STYLE CHILI
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
- Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
- Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.
SHINER BOCK CHILI
Hearty Shiner Bock Chili makes the perfect wintertime meal that the whole family will love. Ground beef, chili en adobo, canned whole tomatoes, a bottle of Shiner Bock, and spices come together to make this comfort dish in 30 minutes! Once cooked, let the chili simmer on the stovetop until it's time to eat. A comforting dish to the core, Shiner Bock Chili highlights the spicy/sweet of chili en adobo and a well-loved Texas dark lager. YUM!
Provided by Erin Parker, The Speckled Palate
Categories Entrees
Time 45m
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the onion, garlic, salt, chili powder and oregano and cook, stirring until softened and fragrant. (About 5-10 minutes.)
- Stir in the tomato paste and the chipotle chile with its sauce. Cook the ingredients for 5 minutes.
- Add the beef, breaking it up with a wooden spoon (or a rubber spatula), and cook until the meat is browned. This will take around 10 minutes.
- Add the beer and simmer until reduced by half, about 3 minutes.
- Chop the tomatoes, then add them and the juices they let out in the chopping process to the Dutch oven. Alternately, add the tomatoes whole with their juices and break/smash them with the wooden spoon. (This method will require you to cook them longer, but it also works!)
- Add the broth and the beans, and bring the mixture to a boil.
- Cook, uncovered, until thickened.
- Serve warm with the garnish of your choosing.
Nutrition Facts : Calories 424 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 18 grams fat, Fiber 8 grams fiber, Protein 30 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 bowl of chili (without toppings), Sodium 564 milligrams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PLAYOFF CHILI
I got this recipe out of Southern Living Magazine. It's a very mild chili with beans that was a hit with my kids. Very easy to make, and is listed as a Tailgate party Chili. Don't fret about the beer in the recipe, it cooks off and the kids don't even notice it. Since I'm from Texas, I used Shiner Bock ,which added a hint of flavor.
Provided by Kitsmomma
Categories For Large Groups
Time 2h40m
Yield 7 cups, 14 serving(s)
Number Of Ingredients 22
Steps:
- Cook ground beef and next 5 ingredients in a Dutch oven over medium heat 10 minutes or until meat crumbles and is no longer pink. Stir in diced tomatoes with green chiles and next 9 ingredients, and bring to a boil. cover, reduce heat to low , and simmer 1 hour and 45 minutes, stirring every 20 minutes. Add Kidney beans and black beans; cover and cook 15 minutes.
- Cut corn chip bags open at one long side. Spoon 1/2 cup chili on chips in each bag. Garnish if desired.
- Note: Chili may be frozen in a zip-top plastic freezer bag up to 3 months.
Nutrition Facts : Calories 478.7, Fat 24.3, SaturatedFat 6, Cholesterol 52.5, Sodium 780.2, Carbohydrate 43.5, Fiber 6.8, Sugar 3.4, Protein 21.7
SHINER® BOCK SHREDDED CHICKEN TACOS
Splendidly flavored shredded chicken tacos that are sure to delight the entire family with this take on a classic Mexican dish. Garnish with avocado and hot sauce as desired.
Provided by C Chapa
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 10
Number Of Ingredients 10
Steps:
- Place chicken in a large pot and season with fajita seasoning and cayenne pepper. Pour water and beer over chicken. Cook chicken over medium heat until meat falls off the bone and is no longer pink in the center, about 1 hour, adding more water if liquid reduces too much. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken from broth mixture to a work surface to cool slightly, reserving broth mixture.
- Combine enchilada sauce, jalapeno peppers, onion, and about 1/4 cup chicken broth mixture together in a large saucepan over medium-low heat; cook until onions are softened, about 10 minutes.
- Remove meat from chicken and shred into enchilada sauce mixture; mix well.
- Warm tortillas on a grill pan over medium-low heat. Spoon chicken mixture into each corn tortilla and top with Mexican cheese blend.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 20 g, Cholesterol 70.2 mg, Fat 34.4 g, Fiber 2.7 g, Protein 19.4 g, SaturatedFat 12.5 g, Sodium 434.3 mg, Sugar 1.2 g
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