Texas Two Meat Chili Recipes

SLOW-COOKER TEXAS TWO-MEAT CHILI

Steps:

• In large bowl, mix beef, pork and flour until meats are evenly coated. In 12-inch skillet, heat oil over medium-high heat. Add meats; cook 8 to 10 minutes, stirring frequently, until browned on all sides (if necessary, cook meats in batches).
• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned meats and remaining ingredients except green onions.
• Cover; cook on Low heat setting 7 to 9 hours. Before serving, skim off fat; sprinkle with green onions.

TEXAS TWO MEAT CHILI

Steps:

• In a large mixing bowl, coat both meats with flour.
• Heat oil in large skillet and add flour coated meats. Brown on all sides. (do this in batches if necessary).
• Spray slow cooker with cooking spray. (Or you can use a pressure cooker for much quicker cooking).
• Mix browned meat and all remaining ingredients (except green onions).
• Cover and cook on low heat fro 7 to 9 hours. (if using a pressure cooker,once pressure is reached, set timer for 75 mins(or 1 hr & 15 min).
• Sprinkle with green onions and sevre.
• Weight Watchers-6 points per 1 cup serving.

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.

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.

TEXAS TWO STEP CHILI

Steps:

• Cook pork, turkey and green onions in a large skillet until meat is browned.
• Combine meat and remaining ingredients in slow cooker. Cover and cook on low 5-6 hours.

TWO-MEAT CHILI

Steps:

• In a large pot heat oil and add in the onions and bell pepper, cook until softened. Add in the jalapeno and cook 2 or 2 minutes before adding in the garlic. Cook until the garlic is fragrant, about a minute.
• Add the pork and beef to the pot and cook, breaking up the meat, until no longer pink. Combine the tomato paste, chipotle, chili powder, cumin, oregano, and cayenne to the meat and continue to cook 4 to 5 minutes. The seasoning should completely coat the meat and be fragrant.
• Poor in the beer and bring to a simmer, allowing the bear to reduce for 2 or 3 minutes.
• Stir in the tomato puree, diced tomatoes with their juice, and beans with their liquid. Allow to simmer, uncovered, for at least 30 minutes. Salt and pepper to taste before serving.

TWO-BEAN CHILI

Steps:

• In a soup kettle or Dutch oven, cook the ground beef and onion over medium heat until meat is no longer pink; drain.
• Stir in the remaining ingredients.
• Simmer on stove, uncovered, for 2-3 hours.
• Enjoy!