Texas Chili Powder Bulk Recipes

TEXAS CHILI POWDER - BULK

Steps:

• mix the spices together and store in a cool, dark location in an airtight container.
• Final use requires 3-5 tbsps per pound of meat. 1 - 18oz can each of tomato sauce and chopped tomatoes, and 9oz water (half can to swish out the remaining tomato sauce).
• Stew for at LEAST 45 minutes before serving.
• Thicken with masa or cornstarch if necessary.
• Makes about 2 quarts of chili.

CHILI POWDER

Steps:

• Whisk paprika, oregano, cumin, garlic powder, onion powder, and cayenne pepper together in a bowl.

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.

EASY TEXAS CHILI

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.

WILT CHAMBERLAIN'S TEXAS CHILI SEASONING

Steps:

• In a small bowl combine all ingredients and mix together well.
• Store tightly covered in refrigerator.
• Makes about 3 tablespoons.
• Can be easily doubled or tripled.

TEXAS CHILI

Steps:

• In a small saucepan, bring 1 cup stock to a boil. Add chilies. Remove from heat; cover and let stand 20 minutes. Remove and discard stems from seeds from chiles. Put chiles and soaking liquid into a food processor or blender. Cover and process until smooth., In a large bowl, combine 4 tablespoons flour , salt and pepper. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, heat oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onion to same pan; cook and stir until tender, 5-7 minutes. Add garlic; cook 1-2 minutes. Add remaining 2 cups broth, stirring to loosen browed bits from pan. Stir in chile mixture. Return beef to pan; bring to a boil. Reduce heat; simmer, uncovered until beef is tender, 1-1/2 to 2 hours. Skim fat. Stir vinegar, cilantro, brown sugar and cumin; simmer another 10 minutes. If desired, serve with tortillas, sour cream, lime wedges and additional cilantro.