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
CHILI SKILLET
Like most farmers, my husband loves a good hearty chili. With all the vegetables, cheese and meat in it, this dish makes a super supper-and it comes together in one skillet on top of the stove. I serve it frequently in fall and winter. -Katherine Brown, Fredericktown, Ohio
Provided by Taste of Home
Time 55m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Add the next 7 ingredients; simmer, covered, until rice is tender, about 25 minutes., Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cook, covered, until cheese is melted, about 5 minutes. If desired, top with green onions.
Nutrition Facts : Calories 599 calories, Fat 26g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 1557mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 38g protein.
TEXAS-STYLE SKILLET
I grew up in Phoenix, and my husband is from Texas. When we lived in New York, we really missed Southwest-style food, so I created this recipe. It's been a staple through the years.-Barbara Westbrook, Gainsville, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Add the beans, tomatoes, chilies, rice, water and seasonings. Bring to a boil. Reduce heat; covered and simmer for 25 minutes, stirring occasionally. , Serve in the skillet or transfer to a shallow serving dish. Sprinkle with toppings of your choice. Serve with tortilla chips.
Nutrition Facts : Calories 273 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 716mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein.
SKILLET CHILI
This makes a very thick chili. For a thinner chili, omit the tomato paste. For a chili soup, omit tomato paste and sauce and use 1 can (16 ounces) tomatoes with liquid and add 1/2 cup water and 1 beef bouillon cube.
Provided by Andrew Chinn
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain excess fat, and crumble. Stir in onion, green pepper, tomato sauce, tomato paste and chili beans. Season with chili powder, hot sauce, seasoning salt, cayenne pepper and garlic powder.
- Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).
Nutrition Facts : Calories 417.1 calories, Carbohydrate 25.4 g, Cholesterol 85.4 mg, Fat 24.6 g, Fiber 6.5 g, Protein 26.7 g, SaturatedFat 9.5 g, Sodium 1097.8 mg, Sugar 9.6 g
SLOW-COOKER TEXAS CHILI
Provided by Food Network Kitchen
Time 7h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.
- Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
- Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for Chili-Corn Casserole.).
- Use the leftover chili to make Chili-Corn Casserole.
Nutrition Facts : Calories 482, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 117 milligrams, Sodium 1,227 milligrams, Carbohydrate 11 grams, Protein 36 grams
TEXAS BEEF SKILLET
An easy meal made in one pan! It's hearty and filling with the flavors of chili and rice.
Provided by Stacie
Categories Main Dishes
Time 35m
Number Of Ingredients 11
Steps:
- In a large skillet, brown ground beef and cook onions over medium heat. Drain fat.
- Stir in chili powder, salt and garlic salt. Stir in diced tomatoes with juices, undrained kidney beans, uncooked Minute Rice, water and green pepper. Bring to a boil. Reduce heat to medium low. Cover and simmer for 20 minutes.
- Top with shredded cheese, green onion and crushed tortilla chips, if desired.
Nutrition Facts : Calories 253 calories, Carbohydrate 32.5 grams carbohydrates, Cholesterol 45.2 milligrams cholesterol, Fat 3.4 grams fat, Fiber 7.3 grams fiber, Protein 24.5 grams protein, SaturatedFat 1.3 grams saturated fat, ServingSize 1 bowl, Sodium 777.6 milligrams sodium, Sugar 8.8 grams sugar, TransFat 0.1 grams trans fat, UnsaturatedFat 1.9 grams unsaturated fat
TEXAS CHILI
Chili tastes are highly personal, often inflexible and loaded with preconceptions - the political party of culinary offerings. "I don't disagree with anyone's chili," Robb Walsh, a Texas food historian, the author of "The Tex-Mex Cookbook" and a restaurateur, told The Times. "If you are making a one-pot meal and you want to put beans in it, that's fine. If chili is part of your cuisine, like Tex-Mex, there are other things you will want to do." This recipe is an amalgam of styles, with coffee and chocolate for complexity, hot sauce for kick and beans just because.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 2h30m
Yield 4 to 6 servings (about 8 cups)
Number Of Ingredients 17
Steps:
- Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
- Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
- Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
- Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 11 grams, Fiber 12 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 994 milligrams, Sugar 12 grams, TransFat 0 grams
TEXAS-STYLE CHILI
Calling a dish "Texas Chili," especially if you're not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.
Provided by Julia Moskin
Categories dinner, lunch, soups and stews
Time 2h
Yield 12 servings
Number Of Ingredients 17
Steps:
- In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
- Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
- In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
- To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
- Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
- Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 3 grams, TransFat 0 grams
TRUE TEXAS CHILI
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
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
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.
EASY TEXAS ROADHOUSE CHILI RECIPE
Steps:
- Diced the steak into tiny, bite-sized pieces.
- Heat a skillet with some oil over medium heat and brown the steak
- Place all the ingredients in a slow cooker and stir until combined
- Cook on low for six hours or high for three.
- Alternatively, if you want to cook it on the stove top, you can put all the ingredients in the pot, cover it, and let it simmer for several hours, or until it is heated all the way through.
Nutrition Facts : Calories 188 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 15 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1003 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
TEXAS BEEF SKILLET
Convenient 1 pan meal. I found this recipe in an old cookbook along time ago. Kids love it! The original was not as spicy as I make it but I like the flavor better with the added ingredients. To make it even spicier, add some jalapeños instead of the green chili. I also add frozen corn once in awhile.
Provided by Karen From Colorado
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet cook ground beef and onion and garlic until meat is browned and vegetables are tender.
- Stir in the undrained tomatoes, undrained beans, green chili, uncooked rice, bell peppers, chili powder, cumin, salt and 1/2 cup water.
- Bring to boil.
- Reduce heat.
- Simmer, covered for 20 minutes stirring occasionally.
- Top with cheese.
- Recover and heat for 3 minutes or until cheese melts.
- Sprinkle corn chips over the top before serving.
Nutrition Facts : Calories 319.1, Fat 12.2, SaturatedFat 4.6, Cholesterol 51.4, Sodium 264.8, Carbohydrate 30.6, Fiber 7.3, Sugar 4.2, Protein 22.4
MEXICAN CHILI SKILLET
This is an easy and inexpensive one-dish meal and a crowd-pleaser as well. My wife scavenged the recipe from an old cookbook (alas! gone now!) and we have this dish at least once a month. All our house guests have pretty much asked for the recipe.
Provided by Bone Man
Categories One Dish Meal
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium heat. Briefly sauté onion, green pepper and garlic. Push to one side of skillet after a couple of minutes.
- Break ground round into skillet. Sauté the beef until it is no longer pink, then stir in the chili powder and cook 30 seconds longer.
- Add tomato juice, kidney beans, olives, oregano, salt and rice. Blend all ingredients and bring to a boil.
- Cover and reduce heat to a simmer for 25 minutes, stirring occasionally, and then stir in the corn. Cover and cook for five more minutes.
- Sprinkle cheese over top, turn off the burner and cover, allowing the cheese to melt.
- Serve over taco chips. Possible toppings include guacamole, sour creme, shredded lettuce, Tabasco sauce, and/or salsa.
Nutrition Facts : Calories 374.1, Fat 17.5, SaturatedFat 4.2, Cholesterol 22, Sodium 374.6, Carbohydrate 43.2, Fiber 6, Sugar 1.5, Protein 13
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