GUY'S TEXAS CHILI
Steps:
- Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
- In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
- Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
- Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.
TINA'S CHILI
Make and share this Tina's Chili recipe from Food.com.
Provided by tina rose
Categories Meat
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- break up beef in a dutch oven. add onion, garlic, bell pepper and celery. cook until beef is browned and vegetables are tender. add tomatoes, chili powder, sugar, accent, bay leaf, oregano, basil and hot sauce. cook for 30 minutes. add beans. cook 15 minutes longer.
Nutrition Facts : Calories 522.5, Fat 24.4, SaturatedFat 9.2, Cholesterol 102.8, Sodium 1566.8, Carbohydrate 37.5, Fiber 12.5, Sugar 13, Protein 39
TEXAS CHILI
Provided by Guy Fieri
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 76
Steps:
- Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
- In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
- Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
- Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
- Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
- In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
- Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
- Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
- In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
- In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
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 CHILI
We make this Texas chili recipe every year for football parties. Our guests love the flavor. It can also be made in the slow cooker if you want to set it and forget it while it simmers! -Rachael Zavala, Pleasant Hill, California
Provided by Taste of Home
Time 2h30m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 373 calories, Fat 18g fat (7g saturated fat), Cholesterol 123mg cholesterol, Sodium 723mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 40g protein.
TINA'S SWEET HOT CHILI
Make and share this Tina's Sweet Hot Chili recipe from Food.com.
Provided by BABBETTERS
Categories Beans
Time 45m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 17
Steps:
- Boil beef till almost done, then drain and return to pan and remaining ingredients. Simmer 30 minutes.
Nutrition Facts : Calories 252.6, Fat 9.6, SaturatedFat 3.5, Cholesterol 38.6, Sodium 354.8, Carbohydrate 27.1, Fiber 6.8, Sugar 9.2, Protein 16.8
EASY TEXAS CHILI
This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking. This is a chili that only gets better the second day so don't worry about using a large pot and having more than your family can eat the first night because you can have it a couple of nights later. ENJOY. I know I do every time I make this chili.
Provided by Roger K
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h
Yield 20
Number Of Ingredients 12
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.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 14.9 g, Cholesterol 27.4 mg, Fat 7.3 g, Fiber 4.8 g, Protein 11.9 g, SaturatedFat 2.6 g, Sodium 605.3 mg, Sugar 4.7 g
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
More about "tinas chili recipes"
TINA CHILI - QUEEN OF THE FOOD AGE
From queenofthefoodage.com
Estimated Reading Time 4 mins
TINA'S TURKEY CHILI RECIPE - TINA UJLAKI | FOOD & WINE
From foodandwine.com
Servings 8Total Time 1 hr 30 mins
- Heat 1 1/2 tablespoons of the olive oil in a large heavy casserole. Add the scallions, bell pepper, poblano and garlic, season with salt and pepper and cook over moderately high heat, stirring, until softened, about 5 minutes. Scrape the vegetables onto a plate.
- Add the remaining 2 1/2 tablespoons of olive oil to the casserole. Add the turkey, season with salt and pepper and cook, stirring to break up the meat, until nearly cooked but still slightly pink, about 4 minutes. Add the chile powder and cumin and cook until the liquid evaporates, about 5 minutes longer. Add the tomato sauce, water, thyme, chipotles, cornmeal, bay leaves, oregano and cooked vegetables and bring to a boil. Partially cover and cook over moderately low heat, stirring occasionally, until the sauce is slightly reduced and the meat is tender, about 45 minutes. Add the beans, season with salt and pepper and simmer 10 minutes longer. Serve in deep bowls, passing the cheese, cilantro, sour cream and tortillas on the side.
TINA’S CHILLI SAUCE - THE 4 BLADES | RECIPE | CHILLI SAUCE, THERMOMIX ...
From pinterest.com.au
TINA’S VEGETARIAN SLOW COOKER CHILI | SLOW COOKER VEGETARIAN CHILI ...
From pinterest.ca
TURKEY CHILI RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
WEST TEXAS CHILI RECIPE | SOUTHERN LIVING
From southernliving.com
TINA’S BASE CHILI | RACHAEL RAY SHOW
From rachaelrayshow.com
THE BEST TEXAS CHILI – AUTHENTIC RECIPE FROM A BORN AND RAISED …
From oursweetadventures.com
TEXAS CHILI RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
OUR FAVORITE 5-STAR BEEF CHILI | EPICURICLOUD (TINA VERRELLI)
From epicuricloud.com
RECIPE FOR REAL TEXAS CHILI: THE GENUINE ARTICLE
From thespruceeats.com
TINA'S CHILI - FARM BELL RECIPES
TINA'S NEW MILD CHILI RECIPE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
TINA’S TASTY CHILI – TROUT'S CATCHATARIAN COOKBOOK
From pdg.net
CINCINNATI CHILI MY WAY | EPICURICLOUD (TINA VERRELLI)
From epicuricloud.com
TINA'S CHILI RECIPE BY FOUSEL01 - COOKPAD
From cookpad.com
TEXAS CHILI RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
BEST TEXAS CHILI RECIPE - HOW TO MAKE TEXAS CHILI
From thepioneerwoman.com
OUR RECIPES | TINA'S BURRITOS
From tinasburritos.com
TINA’S HOME MADE CHILI RECIPE | STEVE NGUYEN | COPY ME THAT
From copymethat.com
INA GARTEN'S CHICKEN CHILI RECIPE - KITCHN
From thekitchn.com
RANCHER'S TEXAS CHILI (CHILI CON CARNE) RECIPE - LITTLE SPICE JAR
From littlespicejar.com
RECIPE: TINA’S RESTAURANT-STYLE COLORADO CHILI BURRITOS
From chefsbest.com
BEEF & BEAN GREEN CHILI 8 PACK | TINA'S BURRITOS
From tinasburritos.com
TINA’S EASY CROCKPOT CHILI — BURGER'S & BERRY'S POP UP MARKET
From burgersmarket.com
QUICK AND EASY PANTRY CHILI RECIPE - TASTING WITH TINA
From tastingwithtina.com
HOMEMADE LENTIL CHILI RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
BEST EVER TEXAS CHILI RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
TINA'S BEANS: RECIPE: TURKEY AND HOT SAUSAGE CHILI
From tinasbeans.blogspot.com
TEXAS CHILI RECIPE-BEEFY, THICK, SPICY AND SMOKEY!
From gonnawantseconds.com
HOMEMADE - TINA'S CHILI CALORIES, CARBS & NUTRITION FACTS
From myfitnesspal.com
BEEF CHILI RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
TINA’S CHILLI SAUCE - THE 4 BLADES | RECIPE | THERMOMIX RECIPES ...
From pinterest.com.au
TINA'S CHILI RECIPE BY FOUSEL01 - COOKPAD
From cookpad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love