Trays Spicy Texas Chili Recipes

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TEXAS-STYLE CHILI



Texas-Style Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 13

3 dried New Mexico chiles, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
2 tablespoons vegetable oil, plus more if needed
2 1/2 pounds cubed beef stew meat (1- to 1 1/2-inch pieces)
Kosher salt and freshly ground pepper
1 onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
2 cups low-sodium beef broth
1 corn tortilla, torn
2 tablespoons packed brown sugar
1 tablespoon apple cider vinegar

Steps:

  • Toast the chiles in a small dry saucepan over medium heat until pliable, 5 minutes. Remove from the heat. Add 1 cup water, cover and let soften, 5 minutes. Transfer to a blender and puree.
  • Heat the oil in a large pot over medium-high heat. Toss the meat with 2 teaspoons each salt and pepper. Brown the meat in batches, about 5 minutes; remove. Add more oil if the pot is dry. Add the onion and a pinch of salt. Cook until softened, 3 to 5 minutes. Stir in the garlic and cumin.
  • Add 3 cups water, the beef broth, chile puree, meat, tortilla and brown sugar; stir. Reduce the heat, partially cover and gently simmer, stirring occasionally, until the meat is very tender, 2 hours 15 minutes to 2 hours 45 minutes. If the chili is not thick enough, uncover, increase the heat and continue to simmer. Stir in the vinegar and season with salt and pepper.

TRAY'S SPICY TEXAS CHILI



Tray's Spicy Texas Chili image

Being in Texas, chili is a staple on the few cold days we have each year. This is something I've come up with after years of trying to perfect an easy-to-make and delicious chili. This is a very spicy chili and the perfect meal for a chilly day. The beans are optional here as they traditionally aren't found in Texas chili.

Provided by Tray_H

Categories     Beef Chili

Time 3h20m

Yield 6

Number Of Ingredients 20

1 ¼ pounds ground beef
1 yellow onion, chopped, divided
1 habanero pepper, chopped
1 jalapeno pepper, chopped
2 cloves garlic, chopped
2 (15 ounce) cans tomato sauce
1 (16 ounce) can kidney beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon cayenne pepper
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
¼ (12 fluid ounce) can or bottle amber beer
2 tablespoons Worcestershire sauce
½ teaspoon chili powder
½ teaspoon ground cumin
1 cup shredded Cheddar cheese
1 sleeve crackers

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef, half the onion, habanero pepper, jalapeno pepper, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Transfer beef mixture to a large pot and add tomato sauce, kidney beans, diced tomatoes with green chiles, 2 tablespoons chili powder, 1 tablespoon cumin, cayenne pepper, salt, white pepper, and black pepper.
  • Bring beef mixture to a boil; reduce heat to medium-low and simmer for 30 minutes. Stir in beer, Worcestershire sauce, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Continue to simmer chili until flavors blend, about 2 hours.
  • Spoon chili into bowls and top with Cheddar cheese, crackers, and remaining half onion.

Nutrition Facts : Calories 463.2 calories, Carbohydrate 34.7 g, Cholesterol 78.9 mg, Fat 24.3 g, Fiber 7.7 g, Protein 27.6 g, SaturatedFat 9.7 g, Sodium 1650.9 mg, Sugar 8.6 g

TRAY'S SPICY TEXAS CHILI



Tray's Spicy Texas Chili image

Being in Texas, chili is a staple on the few cold days we have each year. This is something I've come up with after years of trying to perfect an easy-to-make and delicious chili. This is a very spicy chili and the perfect meal for a chilly day. The beans are optional here as they traditionally aren't found in Texas chili.

Provided by Tray_H

Categories     Beef Chili

Time 3h20m

Yield 6

Number Of Ingredients 20

1 ¼ pounds ground beef
1 yellow onion, chopped, divided
1 habanero pepper, chopped
1 jalapeno pepper, chopped
2 cloves garlic, chopped
2 (15 ounce) cans tomato sauce
1 (16 ounce) can kidney beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon cayenne pepper
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
¼ (12 fluid ounce) can or bottle amber beer
2 tablespoons Worcestershire sauce
½ teaspoon chili powder
½ teaspoon ground cumin
1 cup shredded Cheddar cheese
1 sleeve crackers

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef, half the onion, habanero pepper, jalapeno pepper, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Transfer beef mixture to a large pot and add tomato sauce, kidney beans, diced tomatoes with green chiles, 2 tablespoons chili powder, 1 tablespoon cumin, cayenne pepper, salt, white pepper, and black pepper.
  • Bring beef mixture to a boil; reduce heat to medium-low and simmer for 30 minutes. Stir in beer, Worcestershire sauce, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Continue to simmer chili until flavors blend, about 2 hours.
  • Spoon chili into bowls and top with Cheddar cheese, crackers, and remaining half onion.

Nutrition Facts : Calories 463.2 calories, Carbohydrate 34.7 g, Cholesterol 78.9 mg, Fat 24.3 g, Fiber 7.7 g, Protein 27.6 g, SaturatedFat 9.7 g, Sodium 1650.9 mg, Sugar 8.6 g

TEXAS-STYLE CHILI



Texas-Style Chili image

Categories     Beef     Garlic     Onion     Super Bowl     Bacon     Winter     Gourmet

Yield Makes about 8 cups, serving 6

Number Of Ingredients 11

1/4 pound bacon, chopped
3 medium onions, chopped
8 garlic cloves, minced
1/3 cup medium-hot pure chili powder*
1 tablespoon ground cumin
4 pounds boneless beef chuck, cut into 1/2-inch pieces
5 cups water
2 teaspoons dried orégano, crumbled
2 teaspoons salt, or to taste
1 tablespoon cornmeal
*Available at some specialty foods shops

Steps:

  • In a large heavy kettle cook the bacon over moderate heat, stirring, until it is crisp, add the onions and the garlic, and cook the mixture, stirring, until the onions are softened. Add the chili powder and the cumin and cook the mixture, stirring, for 30 seconds. Add the beef, the water, the oregano, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 2 to 2 1/2 hours, or until the beef is tender. Stir in the cornmeal and simmer the chili, stirring occasionally, for 5 minutes, or until it is thickened slightly. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.

TRAY'S SPICY TEXAS CHILI



Tray's Spicy Texas Chili image

Being in Texas, chili is a staple on the few cold days we have each year. This is something I've come up with after years of trying to perfect an easy-to-make and delicious chili. This is a very spicy chili and the perfect meal for a chilly day. The beans are optional here as they traditionally aren't found in Texas chili.

Provided by Tray_H

Categories     Beef Chili

Time 3h20m

Yield 6

Number Of Ingredients 20

1 ¼ pounds ground beef
1 yellow onion, chopped, divided
1 habanero pepper, chopped
1 jalapeno pepper, chopped
2 cloves garlic, chopped
2 (15 ounce) cans tomato sauce
1 (16 ounce) can kidney beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon cayenne pepper
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
¼ (12 fluid ounce) can or bottle amber beer
2 tablespoons Worcestershire sauce
½ teaspoon chili powder
½ teaspoon ground cumin
1 cup shredded Cheddar cheese
1 sleeve crackers

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef, half the onion, habanero pepper, jalapeno pepper, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Transfer beef mixture to a large pot and add tomato sauce, kidney beans, diced tomatoes with green chiles, 2 tablespoons chili powder, 1 tablespoon cumin, cayenne pepper, salt, white pepper, and black pepper.
  • Bring beef mixture to a boil; reduce heat to medium-low and simmer for 30 minutes. Stir in beer, Worcestershire sauce, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Continue to simmer chili until flavors blend, about 2 hours.
  • Spoon chili into bowls and top with Cheddar cheese, crackers, and remaining half onion.

Nutrition Facts : Calories 463.2 calories, Carbohydrate 34.7 g, Cholesterol 78.9 mg, Fat 24.3 g, Fiber 7.7 g, Protein 27.6 g, SaturatedFat 9.7 g, Sodium 1650.9 mg, Sugar 8.6 g

JOHN GAMBILL'S TEXAS CHILI



John Gambill's Texas Chili image

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

3 lbs ground beef (lean)
1 lb chorizo sausage (casings removed)
1 link hot Italian sausage (casings removed)
6 slices bacon, hardwood smoked
1/4 cup sugar
1/8 cup brown sugar (dark)
1 cup beef bouillon
1/3 cup coffee (strong and black)
16 ounces Tabasco bloody mary mix (extra spicy)
1 quart canned tomato (I use home canned)
12 fluid ounces Heineken lager beer (optional)
1 tablespoon dried celery flakes
1 teaspoon cilantro (finely chopped)
2 large onions (coarsley chopped)
2 -3 jalapeno peppers (diced)
1/2 cup green bell pepper (cleaned out, chopped)
1/2 cup red bell pepper (cleaned out, chopped)
1 teaspoon thyme
1 teaspoon cumin (ground)
1 tablespoon garlic (minced)
1 tablespoon oregano
2 bay leaves
salt (to taste)
1 tablespoon cocoa
1 tablespoon paprika
1 tablespoon cayenne pepper (or to taste)
1/3 cup chili powder
1/2 cup masa harina (or 1/2 cup flour optional)
water (as needed)

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.

TRULY TEXAN CHILI



Truly Texan Chili image

I am a native Texan, and this is the best chili recipe I've ever tasted-it's meaty and spicy. I'd make this whenever I was "homesick" during the years we spent away from Texas due to my husband's military career. -Betty Brown, San Antonio, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h55m

Yield 8 servings.

Number Of Ingredients 11

3 pounds ground beef
2 to 3 garlic cloves, minced
1/4 cup all-purpose flour
2 to 3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
2 cans (14-1/2 ounces each) beef broth
1 can (15 ounces) pinto beans, rinsed and drained, optional
1 teaspoon salt
1/4 teaspoon pepper
Optional garnishes: shredded cheddar cheese, tortilla chips, sour cream and/or lime wedges

Steps:

  • In a Dutch oven, cook beef and garlic over medium heat until no longer pink; drain. Combine the flour, chili powder, oregano and cumin; sprinkle over meat, stirring until evenly coated. Add the broth, beans if desired, salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours to allow flavors to blend, stirring occasionally. Sprinkle with cheese, tortilla chips, sour cream and/or lime wedges if desired.

Nutrition Facts : Calories 343 calories, Fat 21g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 872mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein.

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