RUDY'S TEXAS CHILI
Steps:
- Heat a large pot over medium heat and add the olive oil. Add the onions and garlic and cook, stirring occasionally, until translucent. Add the dark, light and California chili powders, cumin, oregano and cayenne and cook, stirring, until fragrant, about 2 minutes.
- Add the tomato sauce, green chiles, beef and chicken broths, chipotles, lime juice, molasses and hot sauce. Bring to a boil, then reduce the heat to a simmer. Add the diced tomatoes and dried California and New Mexico chiles and let simmer for 15 minutes.
- With an immersion blender, puree the sauce until smooth. Simmer for 1 hour, adding cheap beer if the sauce thickens too much. Stir in the beef and heat through. Taste for seasoning.
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.
TEXAS CHILI
This texas chili recipe will be a crowd pleasing favorite! Tender stew meat cooked with smoky, savory spices, without beans is delicious and easy to make.
Provided by Diana
Categories Main Course
Time 55m
Number Of Ingredients 22
Steps:
- Mix the spices all together in a small bowl. Set aside.
- Season the beef with salt and pepper.
- In a large pot over medium-high heat, heat 1 tablespoon of oil. Add the beef and brown on all sides, about 5 minutes. Transfer the beef from the pot onto a paper towel lined plate.
- Pour in the second tablespoon of oil, and add the chopped onion and jalapeño, and cook until tender, about 3 minutes. Add the garlic, and cook for 30 seconds or until fragrant.
- Add the spice mix, and stir. Return the beef to the pot, along with the diced tomatoes and juice, chipotle, tomato paste, beef broth, and bay leaves. Bring to a boil, then lower the heat to a simmer. Simmer for 30 minutes.
- Remove the bay leaves, and serve while hot. Top with cheddar cheese, sliced jalapeños, or sour cream.
Nutrition Facts : Calories 649 kcal, Carbohydrate 22 g, Protein 81 g, Fat 26 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 211 mg, Sodium 868 mg, Fiber 7 g, Sugar 9 g, UnsaturatedFat 16 g, ServingSize 1 serving
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
TEXAS BEEF BARBECUE
A boneless beef roast simmers for hours in a slightly sweet sauce before it's shredded and tucked into rolls to make hearty sandwiches. This is a family favorite. -Jennifer Bauer, Lansing, Michigan
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. Combine the V8 juice, water, vinegar, ketchup, Worcestershire sauce, brown sugar and seasonings; pour over roast. Cover and cook on low 8-10 hours or until meat is tender. , Remove meat and shred with 2 forks; return to slow cooker and heat through. Spoon 1/2 cup meat mixture onto each roll.
Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 606mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
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
TEXAS BBQ SWEET-HOT CHILI
This stick-to-your-ribs chili recipe has a sweetness to it that offsets the hot-but-not-too-hot burn that follows. I started with my step mom's recipe and made it my own. The amounts below are really "guesstimates" which makes it a little different every time!
Provided by KT Scarlet
Categories One Dish Meal
Time 1h
Yield 4 Quarts, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Sauté onion in a little bit of oil. Add ground beef and minced garlic. Dust with dill, chili powder, cumin and red pepper flakes. Mix and cook covered over medium heat, stirring occasionally, until beef is cooked through. Drain fat.
- Add tomatoes, tomato paste and beans.
- Add picante sauce, barbecue sauce, diced green chilies.
- Add any additional chili powder and/or red pepper flakes.
- Bring to a low boil, reduce heat to low and simmer for 30 minutes or more. I have let this simmer for up to 2 hours and the longer it sits, the yummier it gets. It's great the next day, and the day after, too!
- Serve with sour cream and shredded cheese on top. Eat with the Frito Scoops if you are feeling adventurous enough to dig in without a spoon.
- Optional - Make a box of mac 'n cheese and ring your chili bowl with it before spooning in the chili. Delectable!
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-STYLE BBQ SAUCE
We love a Texas BBQ sauce with all the right moves: ketchup, mustard, lemon juice, chili powder, Worcestershire and brown sugar. -Sandy Klocinski, Summerville, South Carolina
Provided by Taste of Home
Time 25m
Yield 1-3/4 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.
Nutrition Facts : Calories 56 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 296mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
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