TEXAS-STYLE CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 13
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
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
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
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
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
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
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
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
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.
TRULY TEXAN CHILI
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
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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